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Pre-seared flank steak sous vide (bagged) in teppanyaki sauce (ChefSteps recipe: butter, shallots, shiitake, ginger, shaohshing rice wine, soy sauce, liquid smoke, vinegar, D'Artagnan demi-glace, sugar, xanthan gum, lemon juice), 130°F/SVM/rear/100% x 5 hr in Anova Precision Oven. Baby bok choy was ...

Total pizza rookie seeking suggestions for baking steel/stone, flour, a suggested book or website, whatever might help. I've perused this thread, but many of the links are outdated. Robert A lot depends on what type of oven you have and what style of pizza you want to make. If you are using a conve...

Save your money for wine and get some Korin glasses. Beautiful, affordable (on sale), and very very hard to break. Next best are Schott Zwiesel Tritans (titanium crystal). I have more than 100, and I think I've broken 2 or 3 in the past 10 years. https://www.youtube.com/watch?v=-NXCsgMKAsM https://w...

Tom G l a s g o w wrote: ↑December 30th, 2020, 5:32 pm I thought this oven was not ready for prime time?

Neither was AVENUE 5.

Crispy baby gold potatoes in APO

French baguettes using a biga preferment, based on a recipe from Irish chef Patrick Ryan 464°F/100% steam/full convection x 8 min, then 464°F/0% steam/full convection for 15 min in Anova Precision Oven. IMG_0922.jpg www.youtube.com/watch?v=n0U8RdRdFDU www.ilovecooking.ie/food-tv/baguettes-masterclas...

Robert M yers wrote: ↑December 23rd, 2020, 3:09 pm Does anybody have any thoughts on reheating fried chicken?

Let it warm to room temp, then 350-400F/0% steam/Rear heat/full convection on a wire rack for 10-15min or until crisp.

Thank you whomever canceled their order so I could get my wishlist Graciano.

A few years ago my girlfriend and I stopped eating animals cuter or smarter than ourselves. Octopus was the first on the list. And The Octopus Teacher brought it home - very hard to imagine eating one after seeing the film. I've stopped eating animals that are uglier and dumber than me. You should ...

My town apparently has the only god-awful KFC joint in the world. A Bonchon, but not like any Bonchon anywhere else (even other locations in the Boston area). I guess they must be franchising and these owners clearly didn't pay any attention during class. I'm not even sure how it is physically possi...

Cobble 318 Harvard Street Suite 39 Brookline, MA 02446 https://www.dinneratcobble.com Brand new BYOB (legal) in Brookline MA that offers private and semi-private dining for 2-12. Even offers mixers so you can bring your own liquor to mix cocktails at the table (they can't do it it for you).   Chef/...

Gochujang chicken thighs and baby gold potatoes sous vide in combi oven, then briefly broiled in regular oven. Inspired by:

https://www.bonappetit.com/recipe/slow- ... ng-chicken

167°F/100%/SVM/Rear x 16 min gives a traditional 63/75-degree egg texture:

SQN emails says: "This dominantly Mourvedre based wine is packed in a beautiful wooden box that houses 5 bottles." WA review says: "...but this time the core of the blend is Grenache as opposed to Mourvèdre...Composed of 42% Grenache, 17% Mourvèdre, 15% Petite Sirah, 12% Graciano, 11....

Outside of the IT issues that Chris points out I like it a lot. I question the amount of water it uses. One would think to maintain 100% humidity at higher temps would take significant water. Love when the pan warps. Sounds like a gunshot... [wow.gif] George I'm not sure it is actually hitting 100%...

Thanks Kevin, I think you’re the only person here with both. Know to convince the wife, she doesn’t understand why you would make your own. BTW, have you roasted vegetables in the Breville? Bill has both too. Yes, I've done a bit but not much. Bill has posted some good stuff on PizzaMaking.comg, li...

If you had to choose between this and the anova oven, which would it be? If you like Neapolitanish pizza, the Breville hands down. I waited a year for the second generation ('820), which improves some of the features and reduces the liklihood of breaking the stone (although it still happens), and h...

Turkey roulade made with 2 deboned thighs, salt, herbs, transglutaminase, rolled in Saran, then vac packed, sous vide in APO 151°F/100% relative humidity x 5 hours, then unbagged and switched to 0% relative humidity x 1 hr, finally seared with Searzall torch. The APO is a lot of fun, and fortunately...

I did two side by side roast chickens (Mary's Heritage birds) the other day using the Zuni method. Sous Vide for about 2.5 hours @150 followed by browning for about 15 minutes at 482. I'd say they were the best roast chickens ever. The juiciness of the chicken while eating was like wringing out a w...

Are there special pans to go in the oven? My wife just ordered one and is asking me how to get the perforated roaster pan. The Anova perforated pan that appears in some of their videos is not available yet (don't ask me why). Unfortunately, the 2 racks and 1 sheet pan that come with the oven are cr...

Merry Edwards

If you are having trouble maintaining a low temp when proofing, try turning the fan off, since it seems to add heat to the oven (more details on the Reddit combi board). Obviously, can't do with steam, which requires the rear heater with fan on high.

A lot of “serious home chefs” don’t require or use a lot of fancy new options - just sayin.’ Use whatever you like or need to cook as you want, but let’s not make “serious” equal “expensive new tools” Like serious wine lovers who don’t have a wine cellar? I thought you were being a bit tongue in ch...

Fried eggs in sous vide toasted cream This dish wasn’t entirely cooked in an Anova Precision Oven, only the sous vide toasted heavy cream. But by doing sous vide in the APO, it avoids having to set up the immersion circulator and heats a lot faster than a water bath. It also encourages you to put...

Anyone have any idea what happened to the Spring 2020 white offer (2017 vintage)?

I love it when strange wildlife arrives at my door!

stevetimko wrote: ↑October 28th, 2020, 6:46 pm This YouTube chef released a video today about Chicago deep-dish pizza and said it is really a casserole. He makes a good argument.

At least it's not NY style, the hot dog of the pizza world.

Both the sandwich and wings look great, Kevin. But...I have to ask (at least for the grilled cheese...wings I can see being better): WHY? I can have a great grilled cheese in a pan in about 10 minutes, max. Is it more about the tinkering and hobby of it? I'm truly seeking to understand. This was be...

Both the sandwich and wings look great, Kevin. But...I have to ask (at least for the grilled cheese...wings I can see being better): WHY? I can have a great grilled cheese in a pan in about 10 minutes, max. Is it more about the tinkering and hobby of it? I'm truly seeking to understand. This was be...

T Welch wrote: ↑October 28th, 2020, 11:52 am
cjsavino wrote: ↑October 26th, 2020, 10:19 am
Troy Stark wrote: ↑October 26th, 2020, 8:17 am Scratch that; password recovery worked.
Just did the same, but does not show my recent orders.
My account showed no previous sales and I basically had to create a new account.

Mine shows previous orders.

Joe Chanley wrote: ↑October 27th, 2020, 3:19 pm Yea they always have a rib roast sale

When is that usually? Although my friend is probably looking for steaks for NYE (he's never had any Flannery).

Does Flannery ever have sales at this time of year through New Years? Asking for a friend.

cjsavino wrote: ↑October 27th, 2020, 9:32 am Shipping this week got a ups notice

Got mine too.

Both the sandwich and wings look great, Kevin. But...I have to ask (at least for the grilled cheese...wings I can see being better): WHY? I can have a great grilled cheese in a pan in about 10 minutes, max. Is it more about the tinkering and hobby of it? I'm truly seeking to understand. This was be...

The Anova Precision Oven is a GRILLED CHEESE MACHINE! 1) 10 min to warm up to 482°F/0%/Top+Rear & Fan (need to use app to do this) 2) While warming up, make your favorite cheesy sandwich and spread a very thin (as thin as you can get it) layer of Hellman's mayonnaise on the exteriors of the sand...

Wings & football, of course (one of my teams lost, and the DVR holds the secret of the other…). I tried Anova’s APO recipe, two different ways: 1. Only 2 hours air drying in the fridge, but otherwise followed the recipe exactly, spraying on a light coating of avocado oil 2. 24 hours air drying, ...

Steamed & roasted whole cauliflower with tahini, dukkah & Aleppo peppers in Anova Precision Oven

356°F/100% steam x 25m; 482°F/0% steam x 20m (rotate a couple of times while roasting), finish with salt, EVOO, tahini, dukkah, Aleppo pepper flakes (a bit of lemon juice would be nice too)

This looks really interesting. I like the size as it looks quite useable, but that also makes it a bit big for a countertop appliance. Watched Kenji's unboxing video (I thought he was going to use it when I clicked to watch). I'd really love to hear from some of you once you start using it, especia...

Anova and simple connectivity in the same sentence... they have never been able to get connectivity right. Never. The main reason I did not buy an Anova sous vide. I get fairly shitty reception at my place. No way was I going to tie a kitchen appliance to connectivity. To be fair, neither the Anova...

In case this will help anyone else: OK, I solved the connectivity problem in a kludgy way (will have to see if I will be able to get the intended non-kludgy way to work now that the firmware update is downloaded). 1. Trying the same approach as I previously tried on my iPhone but with my ancient iPa...

Has anyone had trouble connecting to the app/wifi? I just spent >1 hr trying to connect my APO to the the Anova Oven app on my smartphone (iPhone 11 Pro running latest iOS 14.01). I tried: Turning off Bluetooth (suggested by app) Both 2.4 & 5 GHz wifi Turned off 5 Ghz Changed wifi password (no s...

Grill take over down in Portland at a buddy’s house. Friend brought over some Columbia River king, so I whipped up a soy-miso glaze and cooked it at a fairly low (300-325) temp to keep the albumins from popping. Maybe it's a matter of degree, but I still often see this when sous viding salmon <120°...

Chris Freemott wrote: ↑October 5th, 2020, 12:02 pm Mine was delivered
haven't fired it up yet as I have work to do (damn employment!)

will report tonight.
Hejna got his too - he will likely beat me here.

Mine arrives tomorrow.

First review I've seen for the Anova Precision Oven (requires a subscription): https://www.wsj.com/articles/from-baking-to-sous-vide-this-smart-steam-oven-is-your-new-kitchen-bff-11601816401 Positive, although not a super hardcore review. No sub: https://apkmetro.com/from-baking-to-sous-vide-this-s...

First review I've seen for the Anova Precision Oven (requires a subscription):

https://www.wsj.com/articles/from-bakin ... 1601816401

Positive, although not a super hardcore review.

I will check that next time, Kevin. its a good data point to have. My impression (but I'm not an expert) is that cooling the flour, water, etc is usually done to keep the final dough temp <80°F (I believe the maximum growth rate for baker's yeast is at ~79°F). In particular, using a mixer will incr...

My latest, documented here. It is exactly where I wanted my pizza to be and it only took about 10 years to get here. lol I use La Pinsa flour for this Neapolitan/New York hybrid pie and it tastes just about exactly to my favorite in my neighborhood, Giove. Giorgio Giove the did help me very much ge...

Kris Patten wrote: ↑September 24th, 2020, 9:04 pm
K_F_o_l_e_y wrote: ↑September 2nd, 2020, 12:35 pm Cauliflower florets roasted at 750°F with dukkah, Aleppo peppers and tahini
Made this last night.....killer. Would only add a bit more lemon juice to tahini drizzle.

Cool

Brandon R wrote: ↑September 22nd, 2020, 12:20 pm What's your commi$$ion rate on these things, Kevin?

I did get a thank you from Scott Heimendinger on YouTube. ¢¢¢

Like serious wine lovers who don’t have a wine cellar? I think the better analogy would be a serious wine lover who doesn't own 100 different corkscrews/gadgets/coravins to open wines. And yes, you can be very serious without gadgetry. I type this while also looking into pre-ordering mine... [soap....

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