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the yeti posted:I find myself disliking the new Anova's controls so much that I basically use it app-only anyway I've become very frustrated with how they dumed down the app. Before the latest updated (1 month ago?) You could select a temp and set a timer and go. Now you basically have to select a recipe then when its done it beeps incessantly and you can just let it set at the current temp. Idk maybe I didn't look hard enough.
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Jun 3, 2017 18:40
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Might be the only one but that might be something to consider
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The dumbest limitation is that your WiFi password can't have spaces. Come on guys, it's 2017.
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Jun 3, 2017 19:45
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sterster posted:I've become very frustrated with how they dumed down the app. Before the latest updated (1 month ago?) You could select a temp and set a timer and go. Now you basically have to select a recipe then when its done it beeps incessantly and you can just let it set at the current temp. Idk maybe I didn't look hard enough. That doesn't work anymore? Aw poo poo.
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Jun 3, 2017 21:16
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Feenix posted:Sincere question: what's to dislike? Roll and tap. I've found it so basic I don't ever even think about it... Same here. I haven't used the app but the one time I got it (Bluetooth version). I like mine a lot. Now that peaches are in season, I'm going to do an elderflower poached peach brulee I've been eyeing for a while. Anyone have any good peach involved recipes?
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Jun 3, 2017 21:20
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I'm cooking this pork roast and cannot find any temperatures or times for this cut. 
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Jun 4, 2017 05:58
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I think it is either part of a loin, and you'd want to do it at 135-140 for 2-4 hrs, or its part of a shoulder and you should do it like pulled pork.
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Jun 4, 2017 06:16
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It's a collar butt. Do it like a butt.
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Jun 4, 2017 12:50
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I do those butt cuts at 140 for 3 to 4 hours and then sear it off. I've always been happy with the results.
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Jun 4, 2017 14:23
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Hopper posted:That doesn't work anymore? Aw poo poo. I lied. I was drunk when I was trying to do it and drunk when I posted that. So sorry if I freaked you out. Although I still hate how it beeps and beeps and beeps when it's done. Maybe I'm not ready for you to stop. Just hold temp please!
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Jun 4, 2017 19:11
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sterster posted:I lied. I was drunk when I was trying to do it and drunk when I posted that. So sorry if I freaked you out. Although I still hate how it beeps and beeps and beeps when it's done. Maybe I'm not ready for you to stop. Just hold temp please! Yeah used it to make the salmon rice bowl today and checked but it seem to refer there used to be a version. Where you would push a button to start the timer in the app, now it just starts counting as soon as temp is reached o matter whether you put the bag in or not. Also that salmon recipe is baller, I used 4 cups ice water 1/4 coarse sea salt flakes and burned for 45 minutes.
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Jun 4, 2017 20:28
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Hopper posted:This sounds amazing, can you elaborate on the brine? I never did that before, what exactly do you use in terms of water/salt ratio etc.? Just douse the whole filet with a lot of salt. Check out chef steps or even serious eats on a dry salt brine. It makes a world of difference.
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Jun 4, 2017 23:35
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Feenix posted:Yeah, I'd fuckin eat this... please do a proper write up. Oh man I will with pics next time I make it.
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Jun 4, 2017 23:42
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5436 posted:Just douse the whole filet with a lot of salt. Check out chef steps or even serious eats on a dry salt brine. It makes a world of difference. Is this $40 charge for ChefSteps a one-time fee or a monthly subscription? The first I might do, the second is ridiculous.
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Jun 5, 2017 00:07
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One time fee at the moment.
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Jun 5, 2017 00:47
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Steve Yun posted:One time fee at the moment. Made some pork ribs and forgot to take before picture so here is a during with lovely lighting and a cellphone quality. 15hrs at 165 and 2 hours on the grill-smoker. Turned out alright with uncle stubbs spicy bbq. 
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Jun 5, 2017 02:52
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Feenix posted:Sincere question: what's to dislike? Roll and tap. I've found it so basic I don't ever even think about it... The spin wheel isn't that bad as a thing, I mostly wish it incremented the counter for each click instead of every other/several clicks, and it bugs me that you can set it by half degrees with the spin wheel but by 10ths on the app. What I find really irritating is that the timer's hidden behind a long press such that you switch the display from *C to *F every time you set it. Hiding a function that's potentially used every cook behind one that's rarely if ever needed is annoying and bizarre. sterster posted:I've become very frustrated with how they dumed down the app. Before the latest updated (1 month ago?) You could select a temp and set a timer and go. Now you basically have to select a recipe then when its done it beeps incessantly and you can just let it set at the current temp. Idk maybe I didn't look hard enough. I've been avoiding updating the app but that doesn't surprise me tbh, it's is extremely lackluster too.
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Jun 6, 2017 01:19
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The nova app really does get worse with every update. Kinda like as if they reverse developed it...
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Jun 6, 2017 01:43
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How long for flat iron steak? I've seen instructions ranging from 1-24 hours online. Would probably do at 131.
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Jun 6, 2017 15:05
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I don't ever use the app, I just set a timer on my iPhone. I'm not a big IoT fan.
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Jun 6, 2017 16:23
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some sort of big Anova announcement coming tomorrow- https://anovaculinary.com/coming-soon the teaser video is frustratingly vague- unclear if this is just another iteration or a new device.
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Jun 6, 2017 18:42
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First Sous Vide attempt: https://www.youtube.com/watch?v=cGwiYcSDN5c
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Jun 6, 2017 18:45
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Veritek83 posted:some sort of big Anova announcement coming tomorrow- https://anovaculinary.com/coming-soon It's the Anova Nano, a unoriginally named and slightly smaller Anova.
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Jun 6, 2017 22:04
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Would they announce something that was already announced in January? I mean, maybe that's what it is but that would be kinda weak if they're not announcing something new. I'm guessing the Precision Cooker is being EOL'ed Steve Yun fucked around with this message at 23:03 on Jun 6, 2017 |
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Jun 6, 2017 22:57
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I know brisket was discussed here a while back but I can't see it looking a few pages back. Is the seriouseats recipe all right to follow?
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Jun 7, 2017 01:49
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AnonSpore posted:I know brisket was discussed here a while back but I can't see it looking a few pages back. Is the seriouseats recipe all right to follow? It's okay but I would use literally like 1/4-1/3 of the salt he calls for and then maybe add a little to taste if absolutely necessary.
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Jun 7, 2017 02:44
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Has anyone used SV to "vape" alcohol? The "vaportini" seemed like a fun party toy, and some sources say the target temperature of that device is around 140°F. I just tried it with Whiskey, and it seemed okay, if ineffectual. 1.5 oz in a Ball jar puddled at 145°F for 15 minutes. Crack the lid and inhale, then quickly replace the cap. Took (and held in for a few seconds each) about 15 breaths in a row, then another ~20 over 20 minutes of doing dinner dishes before it stopped "tasting" alcoholic. My impressions:
Bottom line: give it a try as a party trick or if you want to spice up your weekday alcoholism. Please chime in if you've ever done this, especially if you went beyond 1.5 oz or were able to feel a buzz. Anyone try it in the microwave? Do not, as one article suggested, expect the non-vaped liquid to taste like a slightly bland, slightly sweet version of what you vaped if your liquor was barrel aged. Tannins remain behind and thus are concentrated and taste like poo poo.
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Jun 7, 2017 03:09
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goddamn dude if you really want an alcohol enema take it to fetlife
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Jun 7, 2017 03:11
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https://youtu.be/tUxOdFJEDdg Why would you even think that would work?
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Jun 7, 2017 04:32
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BrianBoitano posted:Has anyone used SV to "vape" alcohol? The "vaportini" seemed like a fun party toy, and some sources say the target temperature of that device is around 140°F. my impressions :
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Jun 7, 2017 06:47
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Once I get the method perfected I will gain access to Gotham Police Department's HVAC and I'll show you. I'll show you all!
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Jun 7, 2017 12:28
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BrianBoitano posted:Has anyone used SV to "vape" alcohol? The "vaportini" seemed like a fun party toy, and some sources say the target temperature of that device is around 140°F. This is interesting if a bit extreme. Ethanol boils off around 170+F though, so try higher heat.
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Jun 7, 2017 12:38
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Isn't the point of drinking alcohol to taste and enjoy it?
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Jun 7, 2017 16:19
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Spoken like someone who's not an alcoholic
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Jun 7, 2017 16:23
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Glottis posted:It's the Anova Nano, a unoriginally named and slightly smaller Anova. But on pre-sale for $69, which does not suck. https://anovaculinary.com/nano-store/?anovanerd=yesplease
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Jun 7, 2017 19:28
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ulmont posted:But on pre-sale for $69, which does not suck. Do they have a page with the specs on this?
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Jun 7, 2017 19:36
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Flash Gordon Ramsay posted:Do they have a page with the specs on this? It's only $40 less than the big boy and the big boy ships now, not four months from now. My first instinct was "oh I could use a second IC to do two things at once" but I'd probably just buy a full sized Anova for $109.
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Jun 7, 2017 19:43
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ulmont posted:But on pre-sale for $69, which does not suck. Hmm, tempting price. What're the downsides of going with the nano vs. a full size device?
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Jun 7, 2017 19:54
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BeastOfExmoor posted:Hmm, tempting price. What're the downsides of going with the nano vs. a full size device? It's hard to tell without specific specs, but my guess is that the maximum recommended volume will be lower due to a less effective circulation pump and possibly weaker heating element.
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Jun 7, 2017 20:21
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Here's a URL with better spec info. 1.4 lbs, 4.1” D x 3.1” W x 12.8” H max recommended bath size is 3 gallons fits pots as shallow as 5" 700W heating power I like that they got the size down to within 2" of the Joule in terms of height and diameter while still keeping the controls on the device, and it also looks like they improved the control interface vs. the precision cooker (at least I'm assuming they did because there are more buttons now). Also it sounds like their pimping some upcoming app improvements too (controlling multiple anovas at once, multi-stage cooks), which aren't really tied to this device in particular (I don't think?) but sound pretty nice nonetheless. But, no magnetic base still sucks and the performance on this one is well below the Joule, so while I know it's not really an apples to apples comparison, if I were a person who was very concerned about having a smaller cooker first and foremost, I would still shell out the extra money for a Joule. Ideally Chefsteps will release a pared down version of the Joule to more directly compete with the Nano. I would definitely hop on that.
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Jun 7, 2017 20:36
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It's positioned to compete against the cheap Chinese knockoffs like the Gourmia and Monoprice. 3 gallon capacity means you're limited to one of these:  instead of one of these:  (Although really, capacity on any immersion circulator is elastic. You might be able to stretch it if you have very good insulation and are using lower temps.)
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Jun 7, 2017 21:17
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