Sous vide cooking device Anova

Wi-Fi
Bluetooth
Accuracy 0.1 ° C
220v
800 watt
Fork eurotest
Smartphone control



If you have any questions, I will be happy to answer

There is more likely not a question, but curiosity: is this a Wi-Fi-bluetooth miracle worth it? (dream or immediately forget ...)

[Irina]

Irina, in Europe 200 €

Thanks for the information!

[Alexei]

AlexeiDo you have 2 of them now?

How are your impressions of WiFi and bluetooth?

[Alexei]

Alexei, Congratulations on the new thing! how is it to you? convenient and accurate?
Irina, the Germans have it at half price, that is, for 100 euros. If the necessary thing, then the price is bearable in my opinion.

I have two now.
I haven't cooked on Anova yet, but turned it on and measured the water temperature. The thermo probe shows accurately (provided that the container was not closed with a lid).
The water temperature shows exactly.
Wi-Fi, bluetooth works fine. When you first connect to the application on the phone (Android), it first connects via bluetooth, then immediately asks you to enter the router's access password. The whole pairing took less than a minute.
Can be controlled manually or from a telephone. The manufacturer says that you can control it via Wi-Fi over long distances (I have not tried it yet).
The design is very beautiful. Black soft touch top.
Well-readable display.
The bottom is thick stainless steel, unfastened from the body to make it easier to wash.
Compactness and design are the main advantages of this device.
I also read on the network that this device is reliable (of course, subject to normal use), there are very few returns due to marriage.
Look like that's it...

[Alexei]

Alexei, I will quietly envy you, in an amicable way)))

[Masinen]

Masinen, Maria in German ibey 99 euros such a thing costs .. there are 170 euros and 150 euros ... for every taste and budget ..

[gawala]

gawala, Galya, thank you)) BUT I can only order it by the summer to pick it up myself.
And now I ordered a nozzle for Kenwood, and they have been delivering for the fifth working day, although usually three days delivery or 4 maximum, and I was left without a nozzle, because the person had already left Berlin, it's a shame to horror. I even wrote to the seller to send it earlier, but they didn't do it on purpose, for evil, as we say (
And they haven't even delivered it yet, writes October 14, those today. Therefore, I will leave purchases before the summer.

[Galina]

Galina, for 99 € did not see, bought from the official website of anovaculinary
99 € is not the same as my first one costs 120 € for ebay. te a anova over 180 €

by summer I can order

maybe by the summer it will be a little cheaper .. I see the market began to be saturated with such things, the price should go down, but this is purely theoretical .. Although in multicooker it is exactly the same. if before there were some Redm ... now there are other brands, but the principle is the same for all MFs, and buy a complete analogue of Redm. M150, for example, is available for 64 euros. and not for 150 euros ... I bought the last MV in general for 46 euros, copied from Marta Lumme. works great, but it breaks, so 46 euros is not a pity ..

[Galina]

Galina, well, at first there were far from Redmond, at first there was Maruchi and Panasonic.
As for prices, everything is getting more expensive in Russia, although it is possible that it is getting cheaper in Europe

[Galina]

Galina, for 99 € did not see, bought from the official website of anovaculinary
99 € is not the same as my first one costs 120 € for ebay. te a anova over 180 €

yeah. definitely different .. Melissa, but the principle is still the same ..

Added on Friday 14 Oct 2016 09:30 AM

Galina, well, at first there were far from Redmond, at first there was Maruchi and Panasonic.
As for prices, everything is getting more expensive in Russia, although it is possible that it is getting cheaper in Europe

Well, I don't know what happened in the Russian Federation at first, I don't live there.Only Redm. Appeared, there were no Panpsons ...

There are positive reviews about anova on the network, but gurmias and the like are many

I want this

I want this

Handsome!

[Galina]

Galina, yeah, he has a large touchscreen display, but it seems there is no waffle or bluetooth. I can't find about it in the description, but beautiful. So I will want it))

[Masinen]

Masinen,
Found in America ..

🔗

[Maria]

Maria, this is the old model, they don't do that now. Look for where the old stocks are left.
By the way, the Bluetooth model costs 20 euros less. When I bought with bluetooth without Wi-Fi it was not available, maybe I would have bought it without Wi-Fi .... although what is 20 euros nowadays ........
The device is of course Fire!

[Galina]

Galina, according to your link it costs 900 bucks)))

Alexei, Yes, I looked and no on the off site, and I realized that the old model.
But very beautiful.

[Maria]

Maria, believe me that this one is also very beautiful compared to those that I had and still have :-)

[Alexei]

Alexei, yes I can see from the photo that it is beautiful. Congratulations again!

on your link it costs 900 bucks)))

Yeah .. you can shoot yourself and even from America .. I suppose they'll tear off the customs .. gold will be ..

[Maria]

Mariasuch as you want you can buy a new one for $ 200, but it is 110 volts

Subscribe to Anov's website for news, there are sales for various American holidays, discounts up to $ 119. ALWAYS can be ordered for 220V and European outlet.

I look at their sites almost nothing is available.
Disassembled
Well, what, the unit is worthy.

Here is a recipe for duck breast suvid.
Duck breast sous (Cronut)

[domovoyx]

domovoyx, Aleksey, in the first photo it looks like a gastronorm container, but what size? And in your opinion, where is it more convenient, in a round or in a rectangular? I have a previous version, without wifi, I drive it in a 9-liter pan, it seems normal for small pieces. But I often see rectangular containers on the network, I wonder ...

Svetlana, capacity 12 liters. Convenient if you need to cook a lot. I want to buy a little smaller so that for a small amount was. Plugging covers to make as in the photo. Already agreed, they will.

Good day! Who is the manufacturer of the device? Can I cook food without using a vacuum machine? In bags with clips?

[Marina]

Marinais an American firm. I did not look where it was done. Packages can be used with zip lock. With clips.

I saw on Avito in Moscow for sale. We don't have it yet. Sorry

[Marusya]

Marusya, in fact, it turns out that there is no need to evacuate the bag at all. The main thing is that it is of high quality, so that it does not release unnecessary gases when heated. The part of a food bag that is under water but in an open bag will by definition be in a vacuum. All air is squeezed out. You just need to fix the ends so that the bag does not float and water does not get inside.

Added on Monday 17 Oct 2016 07:16 AM

Marusya, about containers, Americans use ikea with might and main. Buy a stand for varier lids there, which folds up like a pea, and here is the grill for portioned bags. You can also buy a plastic box with a lid there. When in doubt about the quality of the plastic, order a gastronorm container from a restaurant supply store. You can, say, even set up an aquarium for this business, it seems to me. It will even look neater. Well, the lid is a couple of sheets of foil. Of course it's nice when you have your own little thing for every little thing. But, if you cook beef steaks, pork chops, fish, chicken, duck, then the cooking time is usually up to 2 hours. Water from any pot will not have time to evaporate during this time. Do you really need to spend? Looking for extra space in the kitchen? In my opinion, a large square container will only be in demand if you often cook a lot of servings at the same time, say more than 10.

I read that freezer bags are suitable
A large gastronome container is suitable for a large piece of meat or for a large shank.

[domovoyx]

domovoyx, yeah, I agree, freezer bags are suitable.

An interesting device.
Tell me, please, if you can cook like that without using a vacuum, then you can also hang a bag with a clip in the Shteba pressure cooker and fix it?
I thought that the whole point of sous vide is precisely that food is cooked in a complete vacuum.

[Lisichkalal]

Lisichkalalas long as the top of the bag is open and the food is under water, this is sufficient. Water pushes air out of the bottom of the bag, and a vacuum is in fact established in this zone. It is easier to achieve this if the water layer is thicker. Well, the package is submerged, it does not float on the surface.
According to Stebe, it is necessary to determine, taking into account the size of the bowl and the volume of the product that you plan to cook. Let's say 4 chicken breasts is easy. But 4 steaks already, may not fit.

[Cronut]

Cronut, thanks for the answer. It turns out that anova is convenient because it can be cooked in different volumes. Well, and what you can take with you, whoever needs it.
After vacuuming, my bags let air, and, accordingly, water. I thought about buying a new vacuum machine, but it turns out that it is not necessary.
Do you need to buy special zip bags for cooking? Is it undesirable to heat them for freezing?

[Lisichkalal]

Lisichkalal, exactly. Moreover, the volume can be changed both in a smaller and a larger direction.
Saving space in the kitchen is also not an unimportant advantage.
And don't dismiss his mobility. If you are cooking, you will probably want to show off. And then the shortest trip without him will be inconceivable.

Added on Tuesday 18 Oct 2016 06:17 PM

It is difficult to say unambiguously about packages. Must be of high quality.
They say that you can take those that are for freezing.
But I just thought that you can adapt the sleeves for baking. They are designed for high temperatures. Suvid will definitely withstand, there is little heating.
And the fact that the tails can not be soldered, we have already decided.

Added on Tuesday 18 Oct 2016 06:24 PM

I thought about buying a new vacuum machine, but it turns out that it is not necessary.

I have already complained about the vacuum machine under my prescription. It seems to be working properly, but it does not bring joy and special satisfaction. Now I would not buy it. Previously, we used ziplocks, the results are comparable to vacuum ones. Ziplocks appeared on the free market. And we do not vacuum ordinary products.

Added on Tuesday 18 Oct 2016 06:25 PM

Oh, one more thing: Shteba now has a submersible model, at a price comparable to Anova, you can order in Russia. Pay attention to it.

I use a vacuum apparatus not only for sous vide, but I need to test which bags are best used without the participation of a vacuum apparatus.
And I also saw (and I have at home) bags for an industrial vacuum sealer (which are smooth), are there any household (non-industrial) vacuum sealers that would create a vacuum in these bags?

It is difficult to say unambiguously about packages. Must be of high quality.
They say that you can take those that are for freezing.
But I just thought that you can adapt the sleeves for baking. They are designed for high temperatures. Suvid will definitely withstand, there is little heating.
And the fact that the tails can not be sealed, we have already decided.

Great, I checked my stock of ziplock bags, from -30 to +90
On packages for freezing from -40 to +115
If it is a sleeve, then tie the lower part qualitatively, which will be in the water. And what is usually tied up with? Threads? To my shame, I never used a baking sleeve, although it is in a drawer.

Added on Wednesday 19 Oct 2016 10:49 AM

Oh, one more thing: Shteba now has a submersible model, at a price comparable to Anova, you can order in Russia. Pay attention to it.

Must see in Germany.

Added Wednesday 19 Oct 2016 10:50 AM

Irina, the Germans have it at half price, that is, for 100 euros. If the right thing, then the price is bearable in my opinion.

Vika, what are you talking about? Melissa? I didn't find Anova for 100.

Well, you can mean to cook in bags with ziplock

And I also saw (and I have at home) bags for an industrial vacuum sealer (which are smooth), are there any household (non-industrial) vacuum sealers that would create a vacuum in these bags?

Alexey, I have an old silver cross packer, the roll of film with it is smooth and the bags are sealed smooth. And I bought a new packer, which does not solder smooth ones. But I'm not sure if you asked about this

Added Wednesday 19 Oct 2016 10:59 AM

Well, you can mean to cook in bags with ziplock

Of course, I will try, also in the staff.
But it is very embarrassing that I was sure that the sous vide is made with excellent and high-quality vacuumized products, but it turns out that nothing needs to be perfectly vacuumized ...

[Svetlana]

Svetlana, bags for an industrial vacuum sealer (smooth) are generally cheap

But it is very embarrassing that I was sure that sous vide is made with excellent and high-quality vape products.

We all thought so. The main thing in the technology is the low-temperature processing of products.
And the explanation of the essence usually begins with the translation of the name, and hence the need to use vacuum bags.
The "suvid" itself is much shorter than "low-temperature cooking in a thermal bath / water oven with a high-precision thermostat".
The technology then developed as a restaurant one, where packages are important to make preparations, store products correctly and in portions, and maintain working cleanliness. So the short "suvid" became familiar.
And they began to use suvid at home, we figured it out better, it turns out that the vacuum is achievable in an easier way. But at home, the requirements are different.
That would seem foie gras. And in restaurants of many countries (even incredibly advanced gastronomic Belgium) they still say "duck liver".
Just imagine, we would cook dinner in a thermal bath. BRR.

Today I cooked chicken breast in a bag for industrial vacuum sealers only without sealing, the vacuum was created by immersing the bag with brisket in water. At the same time I cooked it in a vacuum-sealed bag. I'll try these two briskets tomorrow. I wonder which one tastes better ?! The marinade is the same.

And I also saw (and I have at home) bags for an industrial vacuum sealer (which are smooth), are there any household (non-industrial) vacuum sealers that would create a vacuum in these bags?

All methods of sealing such bags at home conventional vacuum sealers described in the topic about them.)
In short, a cocktail tube or a piece of nonwoven napkin is placed in the seam. It is advisable to cut out the peeking cushioning material after the first seam and lay a new seam on clean polyethylene.

Added on Friday 28 Oct 2016 04:44 PM

We all thought so.

We are disaccustomed to speaking for everyone.)) It never entered my head. For several years I cooked just in a bag from which the air was squeezed out under water.

It never entered my head.

With this, you again achieved the vacuum inside the bag. Squeezed out under water and, for sure, sighed that you can't just pack it with a vacuum apparatus. How are you doing now?

With this, you again achieved the vacuum inside the bag.

No, I just reduced the amount of air for better heat transfer.) This is when the meat. And for many years she cooked lard right in the brine on the edge of the stove, so that the water was hot and for a long time, but far from boiling.

Now, yes, there is a packer - I decided to buy it so that dried fruits and nuts can be stored properly so that they do not get damp and oxidized.

Well, it depends on what you mean by the word "vacuum".