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These are the kind I have, and have had for years. I reuse them until they no longer seal.
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Aug 4, 2023 19:39
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Pretty annoying to wash They take up a lot of space in the dishwasher cause you have to gape them open to make sure the inside corners get clean
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Aug 4, 2023 19:40
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Washing is really the only issue but I have found that it is easier to do if you fill them up with soap and warm water as soon as you empty it, it makes it a lot easier. Even then some of the greasier foods like pork still leave a thin film after the most rigorous scrubbing.
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Aug 4, 2023 19:50
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That's what I do, get soap inside and pour hot water in, let that soak and then scrub the inside thoroughly. Making sure to go gentle on the valve. After that, the dishwasher's job is much easier.
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Aug 4, 2023 20:27
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Oh hey my food saver has an attachment for sealing those types of bags up and I just haven't found a use for it yet. I think it even came with a couple of em. I'll have to give that a try.
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Aug 4, 2023 20:54
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We tried silicone bags but my wife said they were a pain in the rear end and stopped loving with them pretty quickly. Eventually we just got an APO to cut down on the plastic waste by doing the bagless sous vide 
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Aug 4, 2023 22:44
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Steve Yun posted:Pretty annoying to wash Turn them inside out.
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Aug 4, 2023 23:57
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Zarin posted:We tried silicone bags but my wife said they were a pain in the rear end and stopped loving with them pretty quickly. I'm dumb and my Google is failing, what is an apo?
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Aug 5, 2023 05:20
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Kwolok posted:I'm dumb and my Google is failing, what is an apo?
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Aug 5, 2023 05:34
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Anova Precision Oven Egg
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Aug 5, 2023 05:34
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Oh interesting, does this cook as reliably as sous vide? What's the benefit of this over like a toaster oven?
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Aug 5, 2023 05:36
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Kwolok posted:Oh interesting, does this cook as reliably as sous vide? What's the benefit of this over like a toaster oven? It seems to be pretty reliable, once you get used to it. You can use it as a toaster oven, sure, although it's a lot larger than one. But it's also a steam-based (for bagged or bagless) sous vide, a regular oven, a broiler, an air fryer, and probably several other things I forgot. We basically don't use our gas oven anymore now that we have this thing, it's been really great.
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Aug 5, 2023 07:39
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You say reliable, but I'm on my fourth, soon to be fifth APO from warranty replacement. And so far each failure mode has been different from the last.
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Aug 5, 2023 13:58
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toplitzin posted:You say reliable, but I'm on my fourth, soon to be fifth APO from warranty replacement. What the christ. How? That's an impressive failure rate or maybe how you are using it is the problem? or your environment? Curious about this cause I've considered getting one.
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Aug 5, 2023 16:20
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I went on a tear last night looking up apo stuff and I'm not really impressed nor do I see how it could replace sous vide.
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Aug 5, 2023 16:34
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It's great for sous viding steaks which is the number one thing I sous vide. I mostly bought it for steam bread baking though where it's basically the only game in town under $1500 but I'd imagine people are catching up now or will be. I've had one replaced under warranty also though for the door seal failing which lets steam into the handle which is where the controls are. We use it constantly though. Big enough for most stuff but small enough and powerful enough that it heats up rapidly. You need to get used to it actually having accurate temperature sensors and controls though it probably cooks things faster at 475 than our wall oven does at 550 just because it actual maintains an accurate temperature rather than having 60 degree swings. bird with big dick fucked around with this message at 16:45 on Aug 5, 2023 |
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Aug 5, 2023 16:42
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Kwolok posted:I went on a tear last night looking up apo stuff and I'm not really impressed nor do I see how it could replace sous vide. Bag or no bag, it 100% can replace sous vide.
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Aug 5, 2023 18:37
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sterster posted:What the christ. How? That's an impressive failure rate or maybe how you are using it is the problem? or your environment? Curious about this cause I've considered getting one. My bad, my 3rd is slowly dying and the fourth is in the barn. So 3/4 have gone silly, not 4/5. Failure One posted:Oven no longer boots/turns on. Failure Two posted:fan/bearing failure. Failure Three posted:Still works usually, so haven't opened a ticket yet. The fourth still in the box, but we'll see how long it lasts. It's on a counter/shelf on it's own in the kitchen, with more than the recommended airspace on all 4 sides. Also on it's own 20A circuit.
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Aug 5, 2023 20:11
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Does that thing ever go on sale?  at $699
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Aug 5, 2023 20:34
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Black Friday.
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Aug 5, 2023 21:00
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bird with big dick posted:We use it constantly though. Big enough for most stuff but small enough and powerful enough that it heats up rapidly. You need to get used to it actually having accurate temperature sensors and controls though it probably cooks things faster at 475 than our wall oven does at 550 just because it actual maintains an accurate temperature rather than having 60 degree swings. This right here. The required cook time is what I meant by: Zarin posted:It seems to be pretty reliable, once you get used to it. I actually had no loving clue WHY it seemed to cook things so much faster than any oven I've ever used; I assumed maybe just because it was smaller, so everything was closer to the heating element or something? Never occurred to me that was the reason. Bird with a Big Dick continuing to be a top-tier poster, as always. Now that I'm thinking about it: is there any easy shortcut to converting recommended oven times to APO times, by chance? For no other reason than trying to ballpark times to decide when to start something when aiming for a specific dinner time.
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Aug 5, 2023 23:39
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qutius posted:Bag or no bag, it 100% can replace sous vide. How? I don't see how it can cook as efficiently, effectively, hold temperatures nearly as well, or do long day+++ cooks.
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Aug 6, 2023 02:23
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The whole gimmick in s-v versus a conventional "air" oven is that it's easy to use a PID to maintain water at a constant temperature, and water in contact with food provides a better transfer of heat than air does...so if you put a slab of meat @4 C/40 F from the fridge into a 54C/130 F water bath, it'll come up to temperature faster and stay in the "danger zone" for a shorter time than it would in air of the same temperature. Steam isn't as good at transferring heat as water is, but it's still much better than air. And it's reasonably easy to provide a stream of steam at a desired temperature (usually by generating steam at a higher temperature and then mixing it with air from the environment to hit your desired temperature, but I don't know how the APO does it). And s-v cooking temperatures are under 100 C/212 F (because above that you're just boiling the food), so there's no situation in which you can't just make the steam hot enough or anything like that. It's basically the difference between when you check to see if a dry pan has heated up by holding your hand an inch or two above it, and holding your hand over a pot of boiling water. Holding your hand over a dry pan at 100 C/212 will feel vaguely warm. But if you've ever worked over a pot of boiling water, you know that the steam can and will burn your hands if you're not careful, even though the water isn't any hotter than the 100 C pan.
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Aug 6, 2023 02:53
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SubG posted:The whole gimmick in s-v versus a conventional "air" oven is that it's easy to use a PID to maintain water at a constant temperature, and water in contact with food provides a better transfer of heat than air does...so if you put a slab of meat @4 C/40 F from the fridge into a 54C/130 F water bath, it'll come up to temperature faster and stay in the "danger zone" for a shorter time than it would in air of the same temperature. Sure I understand all that, but if steam is only kinda as good as water (but still better than air sure) it still feels like it would be harder to maintain and exact temperature, but even if it can, it still seems like a hard sell at ~600 bucks when I can get an immersion circulator for under 100 and have an even more consistent cook. I guess the ability to go without a bag is that much of a huge plus for people?
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Aug 6, 2023 05:10
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I think baking is the killer app for the APO. The "bagless s-v" thing is just lagniappe.
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Aug 6, 2023 05:30
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We've been very happy with our APO so far. Bit of a learning curve, but it has some really interesting flexibility.
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Aug 6, 2023 15:51
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Apart from the warranty issues, I've loved mine. It's pretty much become our primary kitchen appliance. For just the two of us, the smaller volume really isn't an issue. The combi-oven features are really useful. The one pan protein and rice pilaf thing is a monthly menu item. The French toast is effortless and so much better for a crowd. A little bit of steam kicks rear end when air frying. It's great for making a couple of cookies and not feeling like you're wasting power heating the large oven (especially since it has a stone and steel plate inside). The SV -> hold -> sear workflow is nice. Especially since you don't have to stop to empty a bag and pour out a bucket to reclaim counter space. It can make toast, but it's faster to use a toaster, who knew. The one thing we're still dialing in is the tweaks to frozen pizza. For thin/rising crust we haven't found the right settings to get both the melty bubbly top and crispy crust. Even had a couple times with brown and crispy toppings and still a warm crust. Frozen Chicago deep dish has come out with a cold center several times when the rest is looking perfect. It's also nice having a proofing box in winter. And steam does wonders for my bread, bagels, and even cookies.
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Aug 6, 2023 16:18
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poo poo I guess I'll start watching around November then and see if it goes on sale. I wonder if any other competitors have shown up as well? Anyone have or dealt with the Chamber Vacuum sealer? I saw its on sale for $259, but in my head it just seems...small. I know it can't do full Mason jars, which isn't really an issue, but I also do larger pieces of meat sometimes. I didn't want to have to get weird about cutting stuff smaller just to justify the use of a $259 appliance. I am so tired of dealing with anything involving marinade or juice on a normal bag sealer.
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Aug 6, 2023 19:37
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Wouldn't steam be the absolute worst thing for air frying? To air fry effectively you want as little moisture as possible so you can actually get the maillard reaction...
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Aug 6, 2023 21:11
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A little bit of steam goes a long way in increasing the heat transfer abilities of that air.
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Aug 7, 2023 21:41
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Yeah, the problem with air-frying food with surface moisture is that you're going to spend energy, and therefore time in the oven, boiling that water before the food can get above 212° and into the range where the Maillard reaction happens. That energy cost has already been paid at the point where you're introducing steam into an oven.
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Aug 7, 2023 22:07
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It's not always about Maillard with the air fryer. 15-25% steam at 425°F gets me super crispy frozen goods (tots/nugs/fries/tenders etc) with about 20-30% time savings.
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Aug 7, 2023 23:33
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I find this incredibly hard to believe because surely the moist steam would condense on the food as it's a lower temperature but maybe super heated steam does some bullshit I don't know. If it's really better, I just don't understand why I'm not seeing people latch onto it. I've been heard a peep about these sorts of ovens from Kenji, or any other popular food science people.
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Aug 8, 2023 01:51
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If I remember, Kinji got one and said he was going to do some videos on it, but then never did. Unless I misses them, or they were paywalled.
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Aug 8, 2023 01:58
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Franco Caution posted:If I remember, Kinji got one and said he was going to do some videos on it, but then never did. Unless I misses them, or they were paywalled. The only video he's put out in the last two months was about his fridge dying and having to get a new one. I'm guessing life has gotten in the way of making videos at this point.
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Aug 8, 2023 02:00
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Kwolok posted:If it's really better, I just don't understand why I'm not seeing people latch onto it. I've been heard a peep about these sorts of ovens from Kenji, or any other popular food science people.
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Aug 8, 2023 02:23
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SubG posted:The APO specifically, or...? Because it's not like the APO is new nor novel technology, it's a (somewhat expensive) consumer-grade appliance that puts something that had only been used in commercial kitchens with reach of home cooks. Yeah, this is just like how sous vide started to get big too, but when sous vide started to become affordable everyone was talking about it and no one is talking about the APO.
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Aug 8, 2023 04:21
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Kwolok posted:Yeah, this is just like how sous vide started to get big too, but when sous vide started to become affordable everyone was talking about it and no one is talking about the APO. The difference being the $700 price tag and counter space. It's a really cool thing that isn't going to fit the majority of people's conception of how cooking happens, but is going to really suit quite a few people. The APO is much more useful than all those "air fryers" that everyone has a hard on for, and the same sort of craze happened with the InstaPot. Mostly because Instagram is something that exists. The InstaPot to me is just a crockpot that gets hot with a little pressure, but is worthless unless I were to get the expensive one that could be used for everything a pressure cooker is used to do (like sterilize, or pressure canning), but the version that exists that can do that is a magnitude more expensive than just getting a stove top version. It ends up being about use-case, and the APO is going to be for the cooks in the world that get deep into certain aspects of the process and not a general hobbyist. Personally, I think if there was a version that could replace a built in oven I'd be more interested, but mostly I'd be interested in a steam injected oven which is something that really does not play in US appliances. Thermador has one, but I think it's somewhere around 6k. The APO doesn't fit my needs though, because it's just too small. If I'm getting a steam injected oven I want one that can fit a large enough baguette.
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Aug 8, 2023 05:32
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Do I want the Anova Precision Cooker 3 for £199 or the Anova Precision Cooker Pro for £229? The differences I see in specs are: Pro: - 1200W rather than 1100W - Different materials 3: - Dual band wifi Edit: Well that's settled. Upon explaining my predicament (my cheap immersion circulator that I use every day broke) to my wife, she'd already ordered me the Anova Precision Cooker 3 for christmas and it arrives in 3 days. What a stroke of luck. Sir Sidney Poitier fucked around with this message at 07:26 on Aug 20, 2023 |
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Aug 20, 2023 06:49
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| # ? May 31, 2024 22:32 |
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Come back in four months and we’ll give you some of our favorite recipes
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Aug 20, 2023 14:04
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