Yes, they are releasing a 2nd generation one shortly, but I have this model and it's fantastic.
Pro-level cooking, simplified.
Edge-to-edge perfection.Sous vide (pronounced “sue-veed”) is a cooking technique that makes it super simple to achieve professional-quality results at home. The technique utilizes precise temperature control to deliver super-juicy, flavor-packed results from edge to edge, every time. To cook sous vide, food is placed in a sealable bag and cooked in a water bath.
Bluetooth Features:
Control your cooker from another room.
Serves up to 8 people. Perfect for daily cooking.
800 watts heats your water fast.
Bluetooth + WI-FI Features:
Control your cooker at home or at work.
Serves up to 12 people. Perfect for dinner parties.
900 watts heats your water fast.
Latest comments (69)
ro53ben
6 Oct 17#68
Probably still waiting for it to arrive :O)
terriclarkfan to ro53ben
6 Oct 17#69
It's sous-vide, of course it's slow! :wink:
terriclarkfan
4 Oct 17#67
Thread bump: how are you all getting on with this, now you've had it for a while?
tek-monkey
28 Sep 17#66
So how is everyone getting on with it? Been offered another make for £40 and seriously tempted!
wanye
19 Sep 17#65
ordered on the 14th, despatched on the 15th - it just arrived downstairs in the office, so took 5 days from ordering and 4 days from sending
cant wait to have a play tonight :smile:
markkeenan
18 Sep 17#64
Just a little tip, people commenting on how long it takes to get the water up to temp, just fill whatever you are using with hot water straight from the tap, when I fill with hotwater, the temp on the Anova reads 58C, I cook steak around that temp so its ready straight away.
bytemaster
16 Sep 17#63
Thank you!!
omendata
15 Sep 17#62
Bluetooth - whaaatttt I have seen bluetooth vibrators / dildos for sale in Amsterdam what next..,
I suppose when everyone is a big fat blob living in their habitation pods come 2050 and everything is automated we might need these kind of devices to set out houses on fire!
Stick a fancy french label on it and all the wannabe posh fannees will want one - just look at that tv programme First Dates essentially another low brow dating show but stick the oo laa laa fancy Frenchman into it and its a hit! British public truly have become moronic!
ariecol
15 Sep 17#61
any good bag to recommend for sous vide cooking? Please.
Thank you
glennhoward007
15 Sep 17#58
Are these actually expensive to run? I'm not sure of the cooking times and appreciate they vary a lot with types of food cooked, and I would assume with the thermal properties of the vessel. So once it's up to temperature it just keeps it topped up.
ro53ben to glennhoward007
15 Sep 17#59
You have to warm cold water up, which is quite expensive using electricity compared to gas. You then need to keep it hot for a long time. You also get through a lot of expensive zip lock bags - don't use cheap ones, they leak.
You can buy sous-vide balls which are polystyrene beads which float in the water and help insulate. I drape a tea towel over the top to help trap heat. Water actually evaporates off quite quickly and you may even need to top up with cold water during a long cook.
So it's not a particularly efficient type of cooking, for sure.
blister69 to glennhoward007
15 Sep 17#60
You will spend more on the garlic and butter for flavour compared to the running cost to cook a steak. Avg cook time is about an hour plus the time it takes to get the water to temp. So even if the machine is on full to get to temp, it only takes around 20 mins, then an hour of cooking with the machine switching the element on and off to maintain temp its probably only on 75% of that time. As the machine is 900 watts then total cost to cook 1 or 8 or 10 steaks will be about 13p. Lets round that up to save argument. 20p to cook a realistic maximum of 8 Steaks.
Not worth worrying about.
glennhoward007
14 Sep 17#47
Anyone know where these are shipped from and the shipping time please?
ro53ben to glennhoward007
15 Sep 17#48
Yeah, good luck with that one. You might get it this year if you're lucky.
adsham to glennhoward007
15 Sep 17#49
Shipped from the Netherlands it states in 3-6 working days
ro53ben to adsham
15 Sep 17#50
They told me that in November, it didn't arrive for Christmas.
adsham to ro53ben
15 Sep 17#52
I've just had a shipment confirmation - so hope your experience was an exception rather than the rule.
ro53ben to adsham
15 Sep 17#55
There were many others affected at the time, we all received a token gesture credit in compensation but there really was no excuse. They promised it for Christmas and finally shipped it on Friday 23rd December and didn't pay for Saturday delivery. It arrived at my office on Wednesday 27th and I was out of the office until the following week. Utterly useless.
I really can't convey my contempt for this company enough - most of the words would be **** here.
adsham to ro53ben
15 Sep 17#57
Let's hope they've learned from these past failings!
nickhale756
15 Sep 17#51
Think I'm going daft! I thought sous vide meant "under vacuum" . The blurb on this says place in a resealable bag and "no other equipment needed" so not actually "sous vide" cooking at all. Never understood why you need a vacuum anyway-is it to keep oxygen out or improve contact with the hot water?
adsham to nickhale756
15 Sep 17#53
If you do it right the water should displace the air in the bag as you submerge it.
nickhale756 to adsham
15 Sep 17#54
Ah-so seal the bag after partial immersion. That would remove oxygen but would still not actually be under vacuum
ro53ben to nickhale756
15 Sep 17#56
For most purposes, the immersion technique is actually best. Some foods will get squashed by using a vacuum device.
The hardest part is keeping things under the water, you'll be surprised how often things float.
ariecol
14 Sep 17#46
bought
terriclarkfan
14 Sep 17#45
The irony of a sous vide cooker deal going over 200 degrees.
LOUKELL
14 Sep 17#44
I have one ,and like it a lot but wifi won't connect ,sky or virgin router, not such a problem for me as I couldn't imagine needing it and just use it on bluetooth
Jonnyblock
14 Sep 17#43
I've read the comments and clicked the link, and I still don't understand what this is.
jimborae
14 Sep 17#42
:grin: Voted Hot! & purchased. Thanks OP always wanted to try out Sous Vide cooking.
Dodge62
14 Sep 17#34
Can't help thinking that if they need to tell you how to pronounce "sous vide" then the product probably isn't for you.
pibpob to Dodge62
14 Sep 17#41
Being able to pronounce "sous vide" doesn't explain why this thing needs a Bluetooth interface, let alone be connected to the @internetofsh*t. Does it get the meat out of the fridge for you and feed it to you by wifi? No, I thought not. :grin:
Sentral
14 Sep 17#40
Couldn't you just use a slow cooker?!
peonyfour
14 Sep 17#39
Thanks! Bought one
jamhops
14 Sep 17#38
I have the bluetooth but may upgrade at this price :thinking:
I find sous-vide a bit hit and miss and not ideal for everything, for example I found it a bit useless for sausages and it just makes burgers fall apart. Superb for sweet corn though, an unexpected benefit.
The main challenge when cooking something like a steak is the sear at the end. This is where you drop it in a hot griddle pan to put colour and flavour on the outside.
For a good pink steak you want to cook the middle to something like 60-63C. If you sous-vide to 60C and then griddle, you will likely overcook your steak. If you take them out of the water too soon, they will go cold in the middle. If cooking one steak it's much easier than cooking 4 or more as there is a lot of messing around getting them out of the bag.
I recently posted a photo on a sous-vide user group of the best steak I have ever cooked. I got loads of likes and positive comments until I explained I'd cooked it on the BBQ. All the way, not in the water bath at all.
If you can cook on a charcoal grill well, you'll always get the best results there. No sous-vide needed. However, it takes skill and plenty of practice. In the UK it also takes being cold and wet outside a lot of the time.
Sous-vide makes it easier to get more consistent results. Very few can cook a 10 out of 10 steak on the bbq. If you often cook anything from a 5/10 to an 8/10 then sous-vide may help. It will allow you to consistently achieve a 7/10 maybe even an 8/10 if you master the searing.
Additionally, if you use trickier cuts of meat that like to be cooked longer, such as brisket, then sous-vide can really help. The cheaper the meat, the more likely sous-vide can help.
ro53ben
14 Sep 17#8
Terrible service for both pre-sales and post-sales. The WiFi model is terribly bad and doesn't like connecting to any modern WiFi at all.
I'd recommend you avoid this model, I expect it's end of life and due a replacement.
Anova was recently taken over by Electrolux.
blister69 to ro53ben
14 Sep 17#10
Really? I've had no issues with mine at all. I've used it frequently since I bought it last year. I set it going while I'm at work so that it's ready for when I get home. Steak takes 1 minute it the pan and it's done.
I've also had 2 different routers in that time and it has worked with both.
ro53ben to blister69
14 Sep 17#11
Mine has never worked and I've given up chasing their customer service. They take ages to reply and need to be chased each time, truly shocking company. Even delivered it the day after Boxing Day - it was a Christmas present that I had ordered in November! They promised my delivery on-time but didn't even ship it express when they found the stock.
wanye to blister69
14 Sep 17#12
ive just done some searching about the claimed wifi issues, and it seems the anova doesnt like 5ghz networks, and if your access point/router has dual band on the same SSID it can be an issue, so you need to either set up a new 2.4ghz network, or change your SSID to something different
been wanting one for ages now, so seriously considering getting one at this price)
ro53ben to wanye
14 Sep 17#16
Trust me, I've been deploying WiFi networks commercially since 1999, I know how they work. I created a dedicated 2.4GHz network for this, even turned off 5GHz completely, just doesn't work.
The phone app is rubbish, Play store reviews will confirm, and now also requires authentication for no reason at all - even if you have a the Bluetooth model that isn't internet connected.
As a standalone device, to keep water at a fixed temperature, it works OK - but without the app you can't even set a timer. I've now restored to using a separate stopwatch as the app is so poor.
It's a nicely built product, looked nice in the box, but I really can't ever recommend anybody spends a single penny with this firm - the service and support is that bad. All they ever so is tell you to email support, who don't reply. I approached them on Twitter and they sent me some DMs then told me to email support. I approached them on Facebook, told them support doesn't reply, they told me to email support. Seriously, you couldn't make it up.
Buy one if you wish, just hope your delivery arrives and you get one that works. If it doesn't, you'll need all the luck in the world getting the problem resolved.
terriclarkfan to wanye
14 Sep 17#21
It comes to something when you have to tweak your router settings to cook a steak.
tek-monkey to terriclarkfan
14 Sep 17#22
Welcome to the world of tomorrow!
ezzer72 to ro53ben
14 Sep 17#31
Will it connect to my 1960s WiFi okay?
ro53ben to ezzer72
14 Sep 17#35
Probably more chance than anything built this decade. :O)
Noghar
14 Sep 17#32
I've wanted one of these since Rhik Samadder in the Grauniad (whose 'kitchen gadget' reviews are hilarious) raved about it - and he almost never raves about anything, he loves slagging off overpriced kitchen toot.
I ordered one before I realised I mostly eat oven-ready dinners these days. O well.
Holdsworth to Noghar
14 Sep 17#33
I saw that article and almost fell over he was so full of praise - think he was just having a good day, as he's also reviewed a sous vide bath and gave it his usual slating: theguardian.com/lif…der
Holdsworth
14 Sep 17#25
This is very tempting - been looking into it just recently, and the Wancle seems to have the edge over the Anova, but for this price, it's very very tempting.
blister69 to Holdsworth
14 Sep 17#28
Just looked at the Wancle one as I hadn't seen it before. Doesn't seem to have wifi which the Anova does and I find very useful.
Holdsworth to blister69
14 Sep 17#30
Just bought - can't go wrong at that price. When looking at different ones, the wifi seemed more of a gimmick, so ignoring that, the Wancle just seemed to have better reviews. Obviously now I've just bought this, I will be saying how essential wifi is and much better than the silly sounding Wancle. Ahem.
Thanks for posting this deal - should be mega hot, as they are going for about this price for a used one.
adsham
14 Sep 17#29
Anybody know the difference between gen1 and gen2? Only thing I can see is that gen1 is 800 watt vs 900 watt on gen2? Thanks
markkeenan
14 Sep 17#17
I have one of these, they are fantastic. Never use the app so can't comment on the above comment, it can all be controlled via the unit itself. Switch it on, set the temp and leave until your food has been in the minimum time required, doesnt matter if it is in longer (within reason) best steaks you will ever eat, this is a steal at this price. Buy one you will not be dissapointed !!
tek-monkey to markkeenan
14 Sep 17#23
Where would I find the cooking times, does the app let you choose by meat/weight or do you need to cross reference a table?
blister69 to tek-monkey
14 Sep 17#24
Yes the app will tell you how long to cook for and then set the temp and timer on the device. This can be set manually also. I would recommend downloading both apps. The Anova one and the Joule one. In the Joule one you can set the thickness of the meat too and specify if the meat is fresh or frozen.
markkeenan to tek-monkey
14 Sep 17#27
Cooking times are not specific to this device, the Sous Vide method is just cooking something at the desired temperature for the desired time, so for example if you want to do a rib-eye steak, the best way is just do a quick search for "sous vide rib eye" and you will get the times and temps for rare, medium, well done etc. So I do my Rib-eye steaks for at least 60 mins at 58C, Started at 60C but after a few attempts you can get it to exactly how you like it.
blister69
14 Sep 17#26
The Joule app won't set the temp and timer on the Anova though as it's a different product.
markkeenan
14 Sep 17#20
People commenting about "boiling" really havent got a clue what this is.
tek-monkey
14 Sep 17#19
I'm tempted, but I already own so many kitchen gadgets!
mittromney
14 Sep 17#18
Boil in the bag food makes a comeback.
wanye
14 Sep 17#14
that just describes the features of the $99 bluetooth only model though, it doesnt tell you anything about whats new with the $199 wifi model (does it?)
i want wifi so i can control it remotely whilst at work (ie trigger it cooking a few hours before i come home), but does the new $199 model have anything thats worth the extra £80 or so from this older model? (im guessing no!)
blister69 to wanye
14 Sep 17#15
No. It's a bluetooth + wifi controlled heating element. They will do exactly the same job.
That's exactly what I do. Set a quick reminder to turn the cooker on say at 4pm then let it do it's magic. I found it doesn't make a great deal of difference in taste if the steak/chicken/pork is frozen. So I put mine in the bath, frozen in the morning. You can't overcook the meat so just add extra time. I also use the Joule app to check cooking times. as that has times for frozen food.
wanye
14 Sep 17#9
anyone know the difference in the new model? google links arent coming up with much useful at a glance
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Opening post
Latest comments (69)
cant wait to have a play tonight :smile:
I have seen bluetooth vibrators / dildos for sale in Amsterdam what next..,
I suppose when everyone is a big fat blob living in their habitation pods come 2050 and everything is automated we might need these kind of devices to set out houses on fire!
Stick a fancy french label on it and all the wannabe posh fannees will want one - just look at that tv programme First Dates essentially another low brow dating show but stick the oo laa laa fancy Frenchman into it and its a hit!
British public truly have become moronic!
Thank you
You can buy sous-vide balls which are polystyrene beads which float in the water and help insulate. I drape a tea towel over the top to help trap heat. Water actually evaporates off quite quickly and you may even need to top up with cold water during a long cook.
So it's not a particularly efficient type of cooking, for sure.
Not worth worrying about.
I really can't convey my contempt for this company enough - most of the words would be **** here.
The hardest part is keeping things under the water, you'll be surprised how often things float.
Steak and salmon are stunning cooked this way.
The main challenge when cooking something like a steak is the sear at the end. This is where you drop it in a hot griddle pan to put colour and flavour on the outside.
For a good pink steak you want to cook the middle to something like 60-63C. If you sous-vide to 60C and then griddle, you will likely overcook your steak. If you take them out of the water too soon, they will go cold in the middle. If cooking one steak it's much easier than cooking 4 or more as there is a lot of messing around getting them out of the bag.
I recently posted a photo on a sous-vide user group of the best steak I have ever cooked. I got loads of likes and positive comments until I explained I'd cooked it on the BBQ. All the way, not in the water bath at all.
If you can cook on a charcoal grill well, you'll always get the best results there. No sous-vide needed. However, it takes skill and plenty of practice. In the UK it also takes being cold and wet outside a lot of the time.
Sous-vide makes it easier to get more consistent results. Very few can cook a 10 out of 10 steak on the bbq. If you often cook anything from a 5/10 to an 8/10 then sous-vide may help. It will allow you to consistently achieve a 7/10 maybe even an 8/10 if you master the searing.
Additionally, if you use trickier cuts of meat that like to be cooked longer, such as brisket, then sous-vide can really help. The cheaper the meat, the more likely sous-vide can help.
I'd recommend you avoid this model, I expect it's end of life and due a replacement.
Anova was recently taken over by Electrolux.
I've also had 2 different routers in that time and it has worked with both.
been wanting one for ages now, so seriously considering getting one at this price)
The phone app is rubbish, Play store reviews will confirm, and now also requires authentication for no reason at all - even if you have a the Bluetooth model that isn't internet connected.
As a standalone device, to keep water at a fixed temperature, it works OK - but without the app you can't even set a timer. I've now restored to using a separate stopwatch as the app is so poor.
It's a nicely built product, looked nice in the box, but I really can't ever recommend anybody spends a single penny with this firm - the service and support is that bad. All they ever so is tell you to email support, who don't reply. I approached them on Twitter and they sent me some DMs then told me to email support. I approached them on Facebook, told them support doesn't reply, they told me to email support. Seriously, you couldn't make it up.
Buy one if you wish, just hope your delivery arrives and you get one that works. If it doesn't, you'll need all the luck in the world getting the problem resolved.
I ordered one before I realised I mostly eat oven-ready dinners these days. O well.
Thanks for posting this deal - should be mega hot, as they are going for about this price for a used one.
i want wifi so i can control it remotely whilst at work (ie trigger it cooking a few hours before i come home), but does the new $199 model have anything thats worth the extra £80 or so from this older model? (im guessing no!)
That's exactly what I do. Set a quick reminder to turn the cooker on say at 4pm then let it do it's magic. I found it doesn't make a great deal of difference in taste if the steak/chicken/pork is frozen. So I put mine in the bath, frozen in the morning. You can't overcook the meat so just add extra time. I also use the Joule app to check cooking times. as that has times for frozen food.
Some videos Here if you want see some uses for it.