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Anova Precision Cooker with WiFi - $149 with code

jmoy 997 1,105 September 1, 2015 at 09:30 AM in Home & Home Improvement (5)
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Last Edited by mlacey3 March 28, 2016 at 04:02 PM
New and will ship in October - limited first shipment runs for those who want WiFi with their Anova

http://anovaculinary.com/anova-pr...bbfc99aa79
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#2
Anovaculinary.com has their Anova Precision Cooker WiFi [anovaculinary.com] for pre-orders.

$50 off Code: Wifi

The Precision Cooker™ WiFi makes it more convenient than ever to cook perfect, restaurant quality results—whenever and wherever. Start a cook from anywhere using the WiFi Anova app and come home to the best meal ever.

Payment required at checkout. Units ship October 2015


Not sure if this is a deal or not, I researched other deals and it seems like a reasonable thing.
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Last edited by ShiosX September 1, 2015 at 09:55 AM.
#3
lol....2016.....ur heading is off
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#4
Quote from lesterhung View Post :
lol....2016.....ur heading is off

ha, thanks. Just saw that LMAO
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#5
The ability to start the APC remotely seems like a cool feature, but I feel like it's unsafe.

I thought that when cooking sous vide, the protein should only be added once the water reached the desired temperature. So I couldn't fill a pot up with water, throw my steak in, go to work, and then start the cooking process an hour before I left work.

I contacted Anova's customer service and they said to add ice to the pot to keep the protein chilled. But that still seems dangerous, especially if I was going to cook it hours later. They also said I could set the time I wanted the protein to be finished at. For example, if I wanted to eat at 6pm, I could program that and the APC would know it had to start cooking at 5pm.
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#6
Cool thanks for share... I've heard good things... I'll give one of these a try..
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#7
Looks like this is the more popular thread. I posted this in the other one.

The ability to start the APC remotely seems like a cool feature, but I feel like it's unsafe.

I thought that when cooking sous vide, the protein should only be added once the water reached the desired temperature. So I couldn't fill a pot up with water, throw my steak in, go to work, and then start the cooking process an hour before I left work.

I contacted Anova's customer service and they said to add ice to the pot to keep the protein chilled. But that still seems dangerous, especially if I was going to cook it hours later. They also said I could set the time I wanted the protein to be finished at. For example, if I wanted to eat at 6pm, I could program that and the APC would know it had to start cooking at 5pm.
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#8
Quote from madman555 View Post :
Looks like this is the more popular thread. I posted this in the other one.

The ability to start the APC remotely seems like a cool feature, but I feel like it's unsafe.

I thought that when cooking sous vide, the protein should only be added once the water reached the desired temperature. So I couldn't fill a pot up with water, throw my steak in, go to work, and then start the cooking process an hour before I left work.

I contacted Anova's customer service and they said to add ice to the pot to keep the protein chilled. But that still seems dangerous, especially if I was going to cook it hours later. They also said I could set the time I wanted the protein to be finished at. For example, if I wanted to eat at 6pm, I could program that and the APC would know it had to start cooking at 5pm.

Agree with you here - seems markedly unsafe. Anova's response to your inquiry is both hilarious and troubling.


This seems a case of "must add 'functionality' to the latest model" syndrome, even if said functionality is unnecessary and/or never used
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#9
Quote from madman555 View Post :
The ability to start the APC remotely seems like a cool feature, but I feel like it's unsafe.

I thought that when cooking sous vide, the protein should only be added once the water reached the desired temperature. So I couldn't fill a pot up with water, throw my steak in, go to work, and then start the cooking process an hour before I left work.

I contacted Anova's customer service and they said to add ice to the pot to keep the protein chilled. But that still seems dangerous, especially if I was going to cook it hours later. They also said I could set the time I wanted the protein to be finished at. For example, if I wanted to eat at 6pm, I could program that and the APC would know it had to start cooking at 5pm.
interesting - i honestly didnt think too much about this product since i got in on the sale before it dropped to it's lowest price ever for father's day

but i posted the deal cuz i think there were a few people waiting for the wifi version so this was for them.

i would think that the texture of the meat would be compromised as mentioned by Kenji if it was being held at a certain temperature for a long time - even chefsteps has a maximum time after reaching appropriate cooking time
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#10
I've got to disagree on the remote functionality being useless. A lot of people already use a modified cooler as a cooking vessel. Throw some ice into something like that and you should have no problem keeping the bath ice cold all day. It would give a new life to sous vide cooking, allowing people to prebag their meals and toss them into the bath before leaving for work.

I would order one if I hadn't already ordered the wifi Nomiku during their Kickstarter campaign last year. Starting to regret that since the wifi Anova will probably ship first. For anyone who's interested, the wifi Nomiku is also $149 for preorder right now. But the Anova will almost definitely make it to market first.
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#11
Quote from sjh58 View Post :
I've got to disagree on the remote functionality being useless. A lot of people already use a modified cooler as a cooking vessel. Throw some ice into something like that and you should have no problem keeping the bath ice cold all day. It would give a new life to sous vide cooking, allowing people to prebag their meals and toss them into the bath before leaving for work.
But is that safe? From everything I've read, you're supposed to wait for the water to reach your set temperature before you put the meat in. If you set up before going to work, the water would probably be between 35-50 F. And it's going to rise as the ice melts. If you're making a steak at 129 F, the steak's temperature is going to slowly rise from 35-50 F to your 129 F. I have the bluetooth version of the APC and it takes about 10-15 minutes to go from room temperature to 129. With the ice, it's probably going to take a little longer. According to the USDA, it takes as little as 20 minutes for bacteria to double between 40 and 140 F. So it seems like any bacteria will have plenty of time while it's sitting in the bath as the ice melts and as the water reaches your desired temperature.

I guess the question is even though bacteria might be reproducing, is it still safe since they should be killed once you reach your temperature and start cooking?
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#12
Quote from madman555 View Post :
But is that safe? From everything I've read, you're supposed to wait for the water to reach your set temperature before you put the meat in. If you set up before going to work, the water would probably be between 35-50 F. And it's going to rise as the ice melts. If you're making a steak at 129 F, the steak's temperature is going to slowly rise from 35-50 F to your 129 F. I have the bluetooth version of the APC and it takes about 10-15 minutes to go from room temperature to 129. With the ice, it's probably going to take a little longer. According to the USDA, it takes as little as 20 minutes for bacteria to double between 40 and 140 F. So it seems like any bacteria will have plenty of time while it's sitting in the bath as the ice melts and as the water reaches your desired temperature.

I guess the question is even though bacteria might be reproducing, is it still safe since they should be killed once you reach your temperature and start cooking?
The way I imagine it, you would actually add enough ice that there is still ice remaining when the unit kicks on. Your bath temperature would then be around 32F which is the equilibrium temp for ice water. The only time the food would pass through the danger zone is when the unit turns on and is in the active process of heating the bath. Once the food hits a sufficient temperature starting at 55C, it begins pasteurization and the foodborne bacteria begin to die. You can refer to Douglas Baldwin's tables for example times.

http://www.douglasbaldwin.com/sou...#Table_5.1

Granted I haven't ever tested this, but I feel like it should be fine in theory. The real limitation is on how quickly the heating unit is capable of melting the ice and warming the water bath.
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#13
Quote from madman555 View Post :
Looks like this is the more popular thread. I posted this in the other one.

The ability to start the APC remotely seems like a cool feature, but I feel like it's unsafe.

I thought that when cooking sous vide, the protein should only be added once the water reached the desired temperature. So I couldn't fill a pot up with water, throw my steak in, go to work, and then start the cooking process an hour before I left work.

I contacted Anova's customer service and they said to add ice to the pot to keep the protein chilled. But that still seems dangerous, especially if I was going to cook it hours later. They also said I could set the time I wanted the protein to be finished at. For example, if I wanted to eat at 6pm, I could program that and the APC would know it had to start cooking at 5pm.
yep... the feature (wifi) is not really useful.
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#14
Quote from woodygg View Post :
yep... the feature (wifi) is not really useful.
Why does everyone only think of meat for this? There are other things you can make sous vide, such as veggies, which would make this function quite useful.

Even if you are cooking meat, depending on the type of meat you are cooking you could potentially not cook it, but hold it at a safe temp the whole day (~135 degrees) and then have it ramp up to a higher temp when you want it actually cooked. Obviously this won't work for every cut of meat as some may want to be cooked to below that temp or may turn mushy after prolonged holding at that temp, but there are certainly use cases for this. Sous vide cooking isn't only for steaks.
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#15
Quote from madman555 View Post :
But is that safe? From everything I've read, you're supposed to wait for the water to reach your set temperature before you put the meat in. If you set up before going to work, the water would probably be between 35-50 F. And it's going to rise as the ice melts. If you're making a steak at 129 F, the steak's temperature is going to slowly rise from 35-50 F to your 129 F. I have the bluetooth version of the APC and it takes about 10-15 minutes to go from room temperature to 129. With the ice, it's probably going to take a little longer. According to the USDA, it takes as little as 20 minutes for bacteria to double between 40 and 140 F. So it seems like any bacteria will have plenty of time while it's sitting in the bath as the ice melts and as the water reaches your desired temperature.

I guess the question is even though bacteria might be reproducing, is it still safe since they should be killed once you reach your temperature and start cooking?
You've actually got a fair amount of time to play with. How long can you keep food below 40 degrees with five gallons of ice water? It will depend largely on how much insulation you have and would require some experimentation, but certainly for hours.

Once the temperature of what you're cooking reaches 130 degrees you can go 72 hours or more safely.

What you have to be concerned about is the danger zone between 40 degrees and 130 degrees (that would be for any part of the meat, not the water bath). According to the FDA four hours is the maximum for unpasteurized foods, and six hours for pasteurized. With decent planning this shouldn't be a problem.

You can read more, with citations, here: http://www.douglasbaldwin.com/sou...tml#Safety

Also I would hope one of the features built in is to alert you if anything goes wrong. If I have $40 worth of steak cooking I'd sure appreciate an alert on my phone if there is a problem so I can fix it rather than throwing them out.
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Last edited by EtherGnat September 1, 2015 at 06:19 PM.
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