Anova Culinary(ANOVA) ᴿᴱᴰ Precision Cooker, Black, Medium

Really nice thing to have to save time and make tasty food. Happy

After second time used the product , top digital panel has come off seems screws are broken. Not sure where I can get fixed.

Hi I have buyed this machine 2pcs but I have used only 1 PCs that too only 2tmes. Then after it stopped working . Really need the replacement for this thank you

Its a pefect machine , but timer won't turn off the device after time , and there is no limit , if WiFi or data issue , if not able to reach to your phone, or not be at home , or fall asleep , machine will work forever , just need to pay the electricity bill and result not a good food.

I use it mostly for lean meats. It also works well for precooking things like chicken to shorten bbq time.

I do all the cooking for the family, and I cook a large variety of meals, except steaks. For some reason, I could never cook any steak so that it ends up juicy, and tender. I default to the well-known quote, “a man has to know his limitations.” For me, steak dinners required a trip to the local steak house; and even they were seldom consistent with their steaks, but always pricey.Then I discovered sous vide. I now have steaks at home once or twice a week, and always perfect; never tough or dry, and always done exactly medium.This Anova unit is great. It is simple to set up and adjust the settings. The primary function of this product is to maintain a constant water temperature for hours at a time, and it does it perfectly. I do not use the smartphone app, because it is so simple to set up, and monitor as is.To date I have cooked, NY strip, ribeye, T-bone/porterhouse, chuck pot roast (24 hour cook time), pork chops, chicken, and cod fish. Another plus aspect of sous vide is that with the high prices of steak, you have no fear of making a mistake when cooking your steak. In addition, I only buy choice cuts. There is no need to pay extra for prime cuts when you use sous vide.My recommendations for accessories: Buy a plastic container with lid, I use the EVERIE Sous Vide Container 12 Quart. I also bought the EVERIE Weighted Sous Vide Rack Divider, very handy. Many people mention that you do not require a vacuum sealer for sous vide, but I highly recommend it.Personal thoughts on my new sous vide experience. I have taken the same cuts of meat or fish, prepped and separated them into two sealed bags, froze one bag and cooked the other fresh. I saw/tasted no difference between the two; another convenient plus. I like to add one hour cook time on frozen meat, 10 minutes on fish. Note, all my steaks are 1 ½ to 2 inches thick.I found for my tastes, 140 degrees is perfect for all my steaks and pork chops. Times vary from 4 to 6 hours. For cod fish, 135 degrees for 40 minutes. Of course everyone will find their perfect preference.As expected, YouTube has excessive sous vide videos. I found the most useful overall information from the series called “Sous Vide Everything.”After cooking your meat, you will want to sear it. This is my method: I use a simple skillet, and high smoke point oil, above 480 degrees. Therefore, your choices are clarified butter or avocado oil. I heat just to smoke point, place the meat in the skillet, cover with a heavy metal bacon press, and sear for only 30 seconds on each side.To anyone who likes a thick cod fillet, the sous vide method excels, perfect every time. Of course you can add your favorite fresh spices into the bag, and or lemon slices. I may or may not sear the cod depending on the meal. My latest attempt, I covered the cooked cod with sautéed leeks and crème fraiche.I highly recommend this product to all those who enjoy cooking.

I have had mine for over a year and am satisfied. This is a good product, though I had one problem that I'll describe below. This large vessel is great for cooking during hot months when i don't want to heat up the house. I'll buy enough meat for a month, trim and portion it, vacuum seal it, and then cook it sous vide and freeze it. It's a great system. It was worth spending the time to identify and test the best temperatures for cooking the optimally tender and juicy meats. I use it for delicate things like chicken breast, long-cooking things like pot roast (chuck roast, shoulder roast), and everything in between.Easy to clean. You will need to learn how to do sous vide because it's a technique that requires some study.I put mine on a sheet pan with a cooling rack on it to separate the heated water from the surface that the vessel rests on.The problem I had was with the circulator. The bezel that contains the digital readout loosened and fell off. I reattached it with "all plastics" glue that is sold at hardware and home improvement stores, and which is made by loc tite. No problems since then. I'd buy another circulator like this and I recommend it too.For smaller sous vide projects, like just cooking a pound or two of something, or pasteurizing eggs, I use an 8 quart Farberware pot. The vessel that comes with this kit is big and is not practical for daily use unless you're cooking sous vide a lot.

Se ve de buena calidad, muy fácil de usar. La aplicación del celular hace que se configure muy facilmente y ayuda a preparar la carne en el punto deseado. Las veces que lo he usado ha llegado a la temperatura objetivo de manera relativamente rápida.El único detalle fue al configurarlo con la red wifi, tuve que acercarlo a un metro de mi router para que la detectará, pero una vez configurado se conecta a la red sin problema.

Easy to use, easy to clean, stores away with little space. I've used this item mostly for beef. Less expensive cuts like sirloin come out tender and tasty. Wonderful on chicken. I bone my chicken so I have no fear of blood by the bone. I got most of my tips and cooking times from the Anova cooking site. The unit is a little noisy but a great addition to my cooking toys.