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Anova Wi-Fi Sous Vide
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Anova Wi-Fi Sous Vide
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Product Description
If you’re unfamiliar with sous vide cooking, it’s a technique that literally means “under vacuum” in French—and it’s quickly becoming one of the most popular ways to get restaurant-quality results at home. It works by cooking food in water at low temperatures for extended periods for consistent doneness and tenderness time and time again Read More
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keyboard_arrow_downjimosphere
74
Jul 18, 2017
Imagine cooking a beautiful steak, inside a plastic bag, in swirling water. You might as well boil it.
Sous vide is a meme
Sous vide is a meme
jersey_boy
197
Jul 18, 2017
jimospherecomplete ignorance to how it works. sous vide allows you to bring the food to a controlled static temperature while under vacuum, a level of precision that cannot be matched by any other means of cooking, including these new "smart grills" that are starting to show up on kickstarter (which are memes). the food will not exceed the ambient temperature it's in (the water) so you cannot burn or overcook your food, you can only over tenderize it. It's under vacuum so its not boiled, and doesnt touch the water. With methods like this, you can tenderize cheap cuts of steak, and cook them to perfect medium rare the whole way through, end to end, and this cannot be achieved with other means of cooking currently. this has been a secret used at michelin starred restaurants and molecular gastronomy restaurants for probably a decade or more, when the equipment was either DIY or cost >$1000 factory for most of that time.
user73
339
Jul 19, 2017
jimosphereYou may be under the impression that sous vide is a replacement for grilling a steak, which is incorrect. Rather, it's a supplement. As @techwiz said, you'd finish that steak by searing it however and wherever you like. Without that last step, yes, eating sous vide-only steak would be... different, and weird.
Plus, it's the preferred method for cooking a steak at home while you're out working all day. I tried just leaving it in a skillet on the stove, but my kitchen burned down and the steak was too crunchy. :\ Live and learn.
Plus, it's the preferred method for cooking a steak at home while you're out working all day. I tried just leaving it in a skillet on the stove, but my kitchen burned down and the steak was too crunchy. :\ Live and learn.
A community member
Jul 17, 2017
I'd much rather they offered the ChefSteps joule, it's a better sousvide machine.
MLaudone
49
Keyboard Club Member
Jul 18, 2017
TL;DR I prefer the Joule but if you want physical controls get the Anova Wi-Fi they are both excellent machines.
While I have a preference both are excellent units. I just find that everything about the Joule is better designed and thought out. However, as has been noted previously if you want physical controls on the device then get the Anova. If not I would recommend the Joule. The one spot the Joule is not better at by default is the clip (this is the only miss on the device IMO), the magnet on the bottom is awesome if you are using a pot but if you are using a Cambro type bin which it sounds like you are the clip can be a bit stressed attaching onto the side. ChefSteps sells an upgraded piece you can switch out and definitely makes it better even though it is a bit on the weak side grip wise. The Anova is easier to attach to the side of a Cambro however the first gen Nomiku has a great solution in that it is just a giant spring loaded clip.
While I have a preference both are excellent units. I just find that everything about the Joule is better designed and thought out. However, as has been noted previously if you want physical controls on the device then get the Anova. If not I would recommend the Joule. The one spot the Joule is not better at by default is the clip (this is the only miss on the device IMO), the magnet on the bottom is awesome if you are using a pot but if you are using a Cambro type bin which it sounds like you are the clip can be a bit stressed attaching onto the side. ChefSteps sells an upgraded piece you can switch out and definitely makes it better even though it is a bit on the weak side grip wise. The Anova is easier to attach to the side of a Cambro however the first gen Nomiku has a great solution in that it is just a giant spring loaded clip.
A community member
Jul 24, 2017
It's not even close to twice the price. The anova Wi-Fi 2nd gen model which is the one that competes with the joule costs 170USD, the same as the joule costs. You can't compare the basic 99usd model to the joule, that's like comparing a nokia 3310 to an iphone. Sure they do basically the same thing, but they're vastly different products.
Muxica
18
Apr 18, 2017
Bought this a month ago. Before Massdrop had a deal for it. The product is 100% worth the $180 I paid for it and considering this deal offers it for $40 less, this is definitely the time to make the dive and buy one if you've been on the fence.
The app has a wonderful recipe app built in which once you've prepped your food, just click it and it sends the proper temps/time to the anova. It also sends really helpful notifications to your phone so you can keep track of the perfection underway.
Building upon what @braswes wrote, there are other items you should be prepared to purchase as well. I chose the vacuum sealer route vs using ziplocs because I personally think it's better. Initial costs are quite a bit higher but rolls of vacuum sealer bags will ultimately be cheaper, and with the added benefit of your food lasting orders of magnitude longer in the freezer.
I now use it 1-2 times per week and as a result, I've spent a few days at Home Depot getting various herbs to increase the offerings of my indoor garden to maximize the aromatics.
List of items I purchased + price (hopefully you all can find better options at better prices.) -Ivation Vacuum Sealer: $49.95 -12qt Rubbermaid commercial tub: $28.37 -12 qt lid for Rubbermaid: $8.99 (prevents evaporation. Cut a hole to fit the circumference of the Anova's immersed bit) -Commercial Bargains 11" x 50' and 8" x 50' Vacuum Sealer Rolls: $ 22.92
Additional Costs: $110.23 Anova Wifi Sous Vide: $179.99 (at the time of my purchase) Total: $290.22
The app has a wonderful recipe app built in which once you've prepped your food, just click it and it sends the proper temps/time to the anova. It also sends really helpful notifications to your phone so you can keep track of the perfection underway.
Building upon what @braswes wrote, there are other items you should be prepared to purchase as well. I chose the vacuum sealer route vs using ziplocs because I personally think it's better. Initial costs are quite a bit higher but rolls of vacuum sealer bags will ultimately be cheaper, and with the added benefit of your food lasting orders of magnitude longer in the freezer.
I now use it 1-2 times per week and as a result, I've spent a few days at Home Depot getting various herbs to increase the offerings of my indoor garden to maximize the aromatics.
List of items I purchased + price (hopefully you all can find better options at better prices.) -Ivation Vacuum Sealer: $49.95 -12qt Rubbermaid commercial tub: $28.37 -12 qt lid for Rubbermaid: $8.99 (prevents evaporation. Cut a hole to fit the circumference of the Anova's immersed bit) -Commercial Bargains 11" x 50' and 8" x 50' Vacuum Sealer Rolls: $ 22.92
Additional Costs: $110.23 Anova Wifi Sous Vide: $179.99 (at the time of my purchase) Total: $290.22
Muxica
18
Apr 18, 2017
I also love Serious Eat's scientific approach to cooking sous vide! The Anova recipe app is definitely underwhelming and could really benefit from following their model. But I think it's definitely a good gateway for first time Anova buyers.
I have 4 farmers markets within a block of me so most of my stuff also comes direct from market. I just love the activity of sealing things so I'm quite a bit more willing to take the time to seal all the things! My sealer could be a bit more powerful but it has a small profile and does it's job well and quickly. Definitely getting more than $50 of quality out of it.
When I get more serious about the process/ have more square footage, I will consider getting a $400 model.
I have 4 farmers markets within a block of me so most of my stuff also comes direct from market. I just love the activity of sealing things so I'm quite a bit more willing to take the time to seal all the things! My sealer could be a bit more powerful but it has a small profile and does it's job well and quickly. Definitely getting more than $50 of quality out of it.
When I get more serious about the process/ have more square footage, I will consider getting a $400 model.
Cuttooth
43
Apr 19, 2017
MuxicaReally good points about the extra costs beyond the circulator when cooking sous vide. Starting out, someone could use a large pot or something like a cooler and use freezer-grade ziploc bags and the extra costs would be minimal. Although, I would recommend getting a vacuum sealer, especially to do longer cook times. My favorite thing to cook with my circulator is a slab of pork belly and the recipe I follow has it cooking for 36 hours. With the heavier vacuum bags, I dont worry about water leaking into the bag as I would with a ziploc bag. With this long cook time, using a polycarbonate container with lid really helps to cut down on water evaporation.
braswes
110
Apr 18, 2017
I own the bluetooth Anova. I never use the app, always run the unit manually. Never have an issue.
Don't forget to add in the costs of all the other stuff you're gonna need - ziploc freezer bags (lots of ziploc bags and you need the heavier freezer style) - a nice big polycarbonate tub to cook in (12 - 16 quart size works good) - clips / weights to hold bags in place / under water - ping pong balls to hold in the heat and prevent evaporation for long cook time recipes - kitchen herb garden cause you're going to want to use fresh aromatics - cast iron pan for searing finishes - kitchen torch for finishing delicate items
and of course - meat, lots of meat
Don't forget to add in the costs of all the other stuff you're gonna need - ziploc freezer bags (lots of ziploc bags and you need the heavier freezer style) - a nice big polycarbonate tub to cook in (12 - 16 quart size works good) - clips / weights to hold bags in place / under water - ping pong balls to hold in the heat and prevent evaporation for long cook time recipes - kitchen herb garden cause you're going to want to use fresh aromatics - cast iron pan for searing finishes - kitchen torch for finishing delicate items
and of course - meat, lots of meat
braswes
110
Apr 18, 2017
Nothing puts that steakhouse crust on a steak like a cast iron pan that is heated up well north of 600F. Now heating up the cast iron with a blowtorch, that could be cool .....
zndr
596
Apr 18, 2017
braswesI'll be honest I've never been as satisfied with this method. The big plus for me for doing this is doing 2 (reasonably sized) steaks at once, and it's great for beginner sousvide, but My 2 favorite finishing methods are Blowtorch with Searzall and grill over charcoal chimney (like this https://youtu.be/JB1x0O-bhrw?t=17m26s)
Virael
233
Apr 20, 2017
kstokleyThen shouldn't someone edit the description and make sure it's accurate?
I reckon it's much easier (not to mention, more useful) to edit and correct a text than to dig through the options in join drop (which a normal user will not bother to do when he sees that the posted specs do not match his requirements) and post a screenshot of it. (◔_◔)
I reckon it's much easier (not to mention, more useful) to edit and correct a text than to dig through the options in join drop (which a normal user will not bother to do when he sees that the posted specs do not match his requirements) and post a screenshot of it. (◔_◔)
w00m
180
Apr 18, 2017
Love these things. For steak; i'd recommend at least doubling cook times vs the app's recommended timing; will get much more tender meat.
I like ~126deg for 2-3hours; then sear on both sides on the way to the table. If you have time; longer doesn't hurt it just makes it more tender :) Vacuum sealer also helps keep things clean.
I like ~126deg for 2-3hours; then sear on both sides on the way to the table. If you have time; longer doesn't hurt it just makes it more tender :) Vacuum sealer also helps keep things clean.
Ihardlyusethis
12
Jul 17, 2017
You cook something for 72 hours? 3 days? That's a lot of cooking being done for not very much
zndr
596
Aug 17, 2017
IhardlyusethisI mean...it just sits there like some sort of food fishbowl for 3 days
GutterTroll
7
Mar 31, 2018
This is not a deal after shipping and handling, you can get this on Amazon for the same price, and you don't have to wait a month. This is disappointing, Massdrop...
JasonBH
1
May 13, 2018
GutterTrollhttps://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B01HHWSV1S?th=1
- - 5/13/18 Amazon lists it for $0 .01 more but Free Ship.... WiFi+BT (900w) $128.96
GutterTroll
7
May 13, 2018
JasonBHThanks for the link, and that is with both wifi and bluetooth, nice!
The idea is that with Massdrop we are supposed to get better deals with group buys at discount. A price history has shown that Amazon has had past deals on this item for around $100, and the models that are either only Bluetooth or Wifi have shown to be much less then what Massdrop has offered them at.
I am only calling them out on this when i see it, and to better inform buyers of items which they may be getting a bad deal on. Being an "enthusiast" doesn't mean we are not prudent with our purchases. Thanks again for the link, hopefully this will help others looking at this item.
paranoidkiwie
5
Jul 24, 2017
PylotYou can't compare the price of the Bluetooth version to the Wi-Fi version, which is in fact $199 at Best Buy.
tharmas
78
Jul 18, 2017
I have an Anova Bluetooth sous vide (I paid about $100 for it) and a Polyscience Sous Vide (I paid about $750 for it about 5 years ago). The Anova is far more convenient - it is smaller and infinitely more adjustable, meaning I can fit it on almost any pot. It is also relatively easy to disassemble and clean. The downside with the Anova is that it hasn't been able to hold the temperature when I'm cooking "large" quantities of meat (i.e., a 6 lbs. pork shoulder). I've never had that issue with the Polyscience (it is 1100W). I've never used the Bluetooth feature on the Anova (which, like the WiFi feature, seems like an unnecessary gimmick to me).
TL;DR -- Anova makes a good product. But I don't see the need for a model with WiFi or Bluetooth. If you're cooking a large quantity of meat you may need a more powerful machine.
TL;DR -- Anova makes a good product. But I don't see the need for a model with WiFi or Bluetooth. If you're cooking a large quantity of meat you may need a more powerful machine.
xilvar
50
Jul 23, 2017
Yeah, I can imagine. I've always been impressed by how powerful and purposeful those polysciences look.
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