Also available to people who can afford a Miele or Gaggenau steam combi oven. Which are basically home versions of pro combi ovens including being able to plumb them into the mains. Also they're much larger.
combi and sous vide both have their own benefits and disadvantages (the oven can crisp the surface if you don’t have access to a stove, the sous vide is moreso “set it and forget it”), and i think the way they’re describing it here means they don’t expect one to be better than the other. it’s like apples and oranges, and my best guess is they’ll pair both together so that the shortcomings of one device can be the advantages of the other
The steam will prevent moisture from being lost... Just like sous vide bags. The temperature will be precise... Just like a sous vide immersion cooker No need for a sous vide "stick" if they release this.
Some functions will overlap, but it won't be totally redundant. You still need sous vide for cooking something in a marinade, or when you want to keep the juice that comes out during cooking for later use.
Maybe a dumb question but can this basically replace our microwave oven? For example on the steam setting can I reheat something in plastic container or other microwave safe materials?
You do have to consider this both on steam and heat (the outside top gets hot. Mine has about a foot or more (30cm) between. If it's too close (depending on your cabinet door's material, it will melt/warp). Underneath the oven will also scorch your surface! I've put silicon oven baking mats under now. Better than than never perhaps🤔.
So I have Panasonic Combi that has a min 40C which I use for the second rise and then it increase to 200C for 20mins. I set program 1 to rise @40C 45 mins and then program 2 to increase to 200C and bake for 20mins. Currently I have a conventional Sous Vide bath. I brine my chicken breasts under vacuum for 1 hour and then put in a sous vide bath with the marinade for 2 hours @ 56.7 degrees. I then take it out and char it with my plumbers blowtorch and serve. So will the Anova Oven let me do the same with my bread dough and also sous vide my pre-brined chicken@ 56.7C for two hours and then automatically switch to 250C to grill for 5 mins? Also is it stainless steel to prevent it rusting under steam? I cook my BBQ beef for 72 hours... what is the max time you can cook as I cannot see on your spec? Lastly Sous Vide is renowned for it's temperature accuracy. Mine is 0.1 degrees. I looked at your spec and am I correct in saying that the accuracy of your oven is +/- 3 degrees. If so surely it cannot be anywhere near proper sous vide?
Ovens in general aren't designed for days long cooks so that's probably outside the purview of this machine. It's not meant to make sous vide obsolete. For extreme accuracy and extended cooks, sous vide has advantages. But if the food is cooking at a safe temperature, it doesn't matter if it's in a stream or water bath. +/- 3°F is accurate enough for reasonably consistent results. I don't think most people eating most foods are sensitive enough to be aware that a food has been cooked three degrees beyond the target temperature. There are exceptions like eggs, but most of the sous vide cooking I've done would have turned out fine with a less accurate immersion circulator. It's not like you're going to risk your chicken coming out ruined. This machine is sure to be far more accurate and consistent than most home ovens, which cycle on and off and often aren't even calibrated correctly. You should be able get results similar to sous vide cooking from such a precise oven at 100% humidity, although it won't be the ultimate in precision and totally replace sous vide. It's interesting that cooks can program in automated multi-stage cooking. New technology like this will likely lead to tremendous culinary innovation taking advantage of the new control over baking. It's exciting to think of how home bread makers will advance their art with these new tools. I'm sure many discoveries will be made about how to cook this way.
A vital question of yours not answered. This was very important to me too. There is no time limit! Only if you activate the timer button. This was crucial to my subsequent purchase.
Buyers, wait if you do not want to be me? Feel like I bought a 'pilot run' (test batches after protytpe) machine. Received my brand new Precision Oven recently and it immediately did not perform the most important feature, to me at least, the operating of the oven with the receipe(therefore the multi-step programming of the cooking) with the phone app (instead, can only be controlled manually) because I cannot set up the app to be connecting to the oven to the WiFi; even after days of online chat/email back and forth(no way to get anoone to call back) and trying each new instructions just to be finally told that they have to fix the fault in the app. So it will be fixed when it will be fixed!
Actually, if your sourdough doesn’t turn out it’s completely your fault. Because most of those Instagram breads are made using basic equipment. The most important thing to make sure is that your levaine is optimized. This oven will just nice to have but you can still make subpar bread with it.
Also available to people who can afford a Miele or Gaggenau steam combi oven. Which are basically home versions of pro combi ovens including being able to plumb them into the mains. Also they're much larger.
I need to ask though - is it as good as Sous Vide? Does it make the sous vide redundant?
combi and sous vide both have their own benefits and disadvantages (the oven can crisp the surface if you don’t have access to a stove, the sous vide is moreso “set it and forget it”), and i think the way they’re describing it here means they don’t expect one to be better than the other. it’s like apples and oranges, and my best guess is they’ll pair both together so that the shortcomings of one device can be the advantages of the other
The steam will prevent moisture from being lost... Just like sous vide bags.
The temperature will be precise... Just like a sous vide immersion cooker
No need for a sous vide "stick" if they release this.
Some functions will overlap, but it won't be totally redundant.
You still need sous vide for cooking something in a marinade, or when you want to keep the juice that comes out during cooking for later use.
@@iPat6G You should be able to to continue to bag your food if you want to, and put the whole package into the oven.
@@iPat6G I assume you could put a pan under the food and gather the juices.
Maybe a dumb question but can this basically replace our microwave oven? For example on the steam setting can I reheat something in plastic container or other microwave safe materials?
See it more as a mini oven where you can steam things such as vegetables. But you can also dehydrate and air fry.
Does Anova have pure steam?
Can I use this oven for steam buns, and how long would it take?
i really, really want this to be what it should be.
me too chef😂
I’m totally getting one! I’ve heard it’s sick!
Will the escaping steam ruin my cabinets?
You do have to consider this both on steam and heat (the outside top gets hot. Mine has about a foot or more (30cm) between. If it's too close (depending on your cabinet door's material, it will melt/warp).
Underneath the oven will also scorch your surface! I've put silicon oven baking mats under now. Better than than never perhaps🤔.
i have an anova nano and i LOVE it... GO ANOVA love you guys.
What are the dimensions?
So I have Panasonic Combi that has a min 40C which I use for the second rise and then it increase to 200C for 20mins. I set program 1 to rise @40C 45 mins and then program 2 to increase to 200C and bake for 20mins. Currently I have a conventional Sous Vide bath. I brine my chicken breasts under vacuum for 1 hour and then put in a sous vide bath with the marinade for 2 hours @ 56.7 degrees. I then take it out and char it with my plumbers blowtorch and serve. So will the Anova Oven let me do the same with my bread dough and also sous vide my pre-brined chicken@ 56.7C for two hours and then automatically switch to 250C to grill for 5 mins? Also is it stainless steel to prevent it rusting under steam? I cook my BBQ beef for 72 hours... what is the max time you can cook as I cannot see on your spec? Lastly Sous Vide is renowned for it's temperature accuracy. Mine is 0.1 degrees. I looked at your spec and am I correct in saying that the accuracy of your oven is +/- 3 degrees. If so surely it cannot be anywhere near proper sous vide?
Ovens in general aren't designed for days long cooks so that's probably outside the purview of this machine. It's not meant to make sous vide obsolete. For extreme accuracy and extended cooks, sous vide has advantages. But if the food is cooking at a safe temperature, it doesn't matter if it's in a stream or water bath.
+/- 3°F is accurate enough for reasonably consistent results. I don't think most people eating most foods are sensitive enough to be aware that a food has been cooked three degrees beyond the target temperature. There are exceptions like eggs, but most of the sous vide cooking I've done would have turned out fine with a less accurate immersion circulator. It's not like you're going to risk your chicken coming out ruined. This machine is sure to be far more accurate and consistent than most home ovens, which cycle on and off and often aren't even calibrated correctly. You should be able get results similar to sous vide cooking from such a precise oven at 100% humidity, although it won't be the ultimate in precision and totally replace sous vide.
It's interesting that cooks can program in automated multi-stage cooking. New technology like this will likely lead to tremendous culinary innovation taking advantage of the new control over baking. It's exciting to think of how home bread makers will advance their art with these new tools. I'm sure many discoveries will be made about how to cook this way.
A vital question of yours not answered. This was very important to me too.
There is no time limit!
Only if you activate the timer button.
This was crucial to my subsequent purchase.
Have you tried cleaning the oven after lots of browning action use?
Yes.
I use 100% steam @ 95~100°c on oven setting for about 30mins first.
I’m planning to buy an Anova in the US and take it to Japan to use.
I live in Japan and bought from here.
Well, it was shipped here from Hong Kong. Took 5 days.
Buyers, wait if you do not want to be me? Feel like I bought a 'pilot run' (test batches after protytpe) machine.
Received my brand new Precision Oven recently and it immediately did not perform the most important feature, to me at least, the operating of the oven with the receipe(therefore the multi-step programming of the cooking) with the phone app (instead, can only be controlled manually) because I cannot set up the app to be connecting to the oven to the WiFi; even after days of online chat/email back and forth(no way to get anoone to call back) and trying each new instructions just to be finally told that they have to fix the fault in the app.
So it will be fixed when it will be fixed!
Actually, if your sourdough doesn’t turn out it’s completely your fault. Because most of those Instagram breads are made using basic equipment. The most important thing to make sure is that your levaine is optimized. This oven will just nice to have but you can still make subpar bread with it.
Dear sir my required 70 to 100 liter bakery electric ovens price tag
I’m totally getting one!
I NEED it!
Seems like competition
send me a Anova shirt while saving up for this one ;) I'll be using my nano for a while I think
it needs microwave and a broil burner
I believe they say say it has a broiler?
Message me soon as we have developed a food replicator. Then you just might have a buyer. I can cook a moist crisp chicken in my regular oven.
I want to hear what a commercial baker thinks of it.
yay or nay.
Spare me the sell job.
I am a baguette and I say yay
So all of your appliances are endorsed by a commercial baker? 😆