@@SortedFood Ben was technically correct as well. Vacuum is when the pressure is less that the surrounding pressure. So saying that it is "under pressure" is correct. But the common description is indeed vacuum.
I know its not relevant to the actual cooking but just have to say as a videographer shout out to whoever is behind this new look I've seen over the past few videos, new lighting, shooting style everything looks absolutely great and the team deserves a pat on the back!
Wild, I was just thinking there's been an upgrade in post-editing, or equipment, or something (I'm not a videographer) and the episodes have been popping!
Had one for 2 years… transformatory. Bread proved and baked, melting chocolate, custard lots of egg applications …scrambled, with steel stone great pizza, whole turkey, has a great recipe to reheat pizza. Down side not quite standard size so you have to buy any trays more than the first, silicone mat etc from anova. It is without hesitation my favourite thing in my kitchen. The version they have the steam comes from the bottom and touches the water container. Over time hot steam cold water causes the plastic to crack, but now current version has a black plastic jacket that stops this, I was given jacket free of charge.
Thanks for sharing your experience. I've been thinking of buying one but the price is making me have doubts. If you don't mind, I'd like to ask you some questions: Does it replace your oven and air-fryer? Do you like the sous vide mode? Is the steaming method efficient? Cheers!
Almost never use my main oven. Don’t have an air fryer. Still use instant pot, but that has pressure ability. I like sous vide for temp control, like steam. Liquid water is going to transmit heat more efficiently than steam which is going to transmit heat more efficiently than air. I do have a pure liquid water sous vide set up, don’t use it now I have the precision oven. I haven’t compared like for like, but the results are broadly comparible. Get the right temp perfectly cooked across broad duration of time, surface of food slightly different from being in bag. I’ve done limited steamed veg seems to take a little longer but I think that might be down to needing to optimize conditions. Did a roast/steamed broccoli that was from their recipes that was fast but I didn’t like the roasting piece. But not having to do hacks to get steam in bread baking us so great
Love mine! I've found that trays made for the standard Jelly Roll fit perfectly if you wish to buy silicone mats for them, they are slightly larger than a quarter sheet pan.
Videos as of late are giving some perspectives of the studio layout that we haven't had in a while. It always throws me seeing how different it is off-camera from what I remember seeing years ago. Also holy dang. That fork trick with the thermometer in the stovetop Sous Vide test is genius. I've always tried to dangle the thermometer very precariously to avoid touching the bottom of the pan, but would never have thought of that.
I thought the same but then realised he said use a fork so it doesn't touch the metal yet the probe is metal, the pan is metal and the fork is too. In my head, surely the fork conducts the heat from the base of the pan just the same as if the probe was touching the pan directly.
@@jamesmarlow971 With a probe like that, the actual sensing element is usually just at the very tip, maybe half an inch long. The reason for the length is just to keep it rigid, so the minimal contact that part has with the fork wouldn't affect the temperature sensing element much.
Would love to see you guys test a Cheeesecake recipe in the Anova Oven. The traditional bain marie method in the oven is notorious for being uneven with lighter cheesecakes and I think would be a good test. There was a bakery here in San Francisco called Zanze's that had the most incredibly light and air ycheesecakes that are notoriously difficult to replicate at home.
Sous vide cheesecakes in a jar are brilliant in this oven. I've made a couple of regular cheesecakes in it as well, with good results (Anova has a Basque cheesecake recipe on their website that people rave about, although I haven't tried it).
I has a Basque burnt cheesecake recipe in the app used to control it. I have friend and family always begging me to make it around the holidays. I does cheesecake very well
@@李莲-n4r Yes, I think it is great, although it could be more reliable based on some people's experience. But mine is almost 4 years old and no problems
I'm a chef, and I have had one for over a year. I love mine, I basically use it for everything. It replaced my toaster oven, microwave, sous vide wand, and a lot of need for a stove. If you can afford it, it's a great tool.
I always love episodes of Tech vs. Techers. It allows Ben and the food team to fully display the smart tricks that can be used to make seemingly unattainable results, while also showcasing new devices and gadgets that can be used to help (or not) achieve those same results.
Such a shame about the poor image quality, it's a shame they're still only on DVD quality. If they don't want new cameras at least they should upscale to 4k before uploading to TH-cam, now everything is macroblocking.
I've had one of these for about 2 years, I find it amazing, I haven't used my previous oven more than a couple of times since I got it, FYI Anova tend to run special offers quite often so you'll be able to get it for quite a bit less than £750
And the real appeal of this item to me is although you might not exactly need it to produce a certain result… you do need all of Ebbers knowledge to achieve those results without it. Plus a whole load of hovering. To press a button (or Alexa) makes it much more doable… especially if you have disabilities.
Been using one of these for several years now. I do love it. comes up to temp very fast, helps a bit with my bread baking, does a better job at even heat than my gas stove + oven unit. Also, come thanksgiving, we can do the turkey in the main oven, and the sides in this one, so it's a bit like having the luxury of dual wall ovens.
This would be a game changer for people who only have kitchenettes or limited space that prevents them from having a full stove/oven. I would've personally used the heck out of this back in my university days.
Seems like it's still a bulky piece of kit. I have a friend who lives in a tiny apartment, and there's no way he would be able to A. Afford such an expense, or B. Find a room for it. But I guess every bit of kitchen tech is too big when you live in a shoebox
Great video! Glad to see you reviewing this. :) I've an an APO since the original release and love the thing. Tip on the potstickers: use a perforated tray (and preferably perforated parchment paper too). Better steam circulation that way. In general anything you're actually steaming (vs cooking-with-humidity) will benefit from using perforated trays. It is indeed an excellent bread proofer and (depending on bread type) if you add some humidity to the low temp you don't need to cover the dough with anything; the wetter air will keep it from drying out. Super handy. I think what I enjoy the most about it though is multi-step cook programming. Great for whole roasted chicken or even just simple baked potatoes. Setting up the steam cook / traditional cook / finish-under-broiler makes it a lot easier to manage when busy cooking other parts of the meal.
The cinematography seems different on this one and I enjoy it! I could notice it the most on Jamie, the quality looked gorgeous with the blurry background. I don’t know a lot of about the camera stuff, but it looks so good on this one!
My old chef would cook sous vide in the combi oven, but still put it in a vacuum sealed bag. This way, I think the results would be far more similar. Also, it gives you what I think is the greatest benefit of cooking sous vide, which is being able to add butter or oil and herbs, garlic, etc to infuse the meat/fish/veggies with flavour!
I'm not much of a cook, but the issue I'm seeing with trying this method with this particular oven is that the sous vide mode seems to go based off of the internal temperature of whatever you're cooking, which requires the temperature reader stuck inside which defeats the purpose of the vacuum sealed bag.
@iGamernite, you're right on that one! I think my chef would just use the steam function and then just eyeball the temp haha. It will surely be a little less precise, but nevertheless I think the result would be more like the water bath. And as said, the herb infusion, big game changer...
To be fair, they compared salmon sous vide using two different recipes. If they had done bagless sous vide in the Anova at the same temp as the water bath, and at 100% relative humidity, they would have gotten essentially identical results.
@@gameridiotNOT If they had done it at 100% relative humidity, the temp inside a bag in the oven and in the oven would be identical. They were essentially doing what we call "delta-T" sous vide (increasing the oven temp over the desired final core temp, which can cut the cooking time in half), and also using 50% relative humidity (the latter didn't make much sense to me, should have been 100%).
I have one at home and I love it! It’s faster to preheat than my regular oven. Replaces Airfryer, sound vide and regule oven. My favorite part is being able sous vide for a perfect cook then continue to sear for a perfect finish without changing appliances. Made a perfect juicy 12 pound roast turkey in 45 minutes freeing the rest of my oven for sides, all of it on the table in a hour.
Ok you caught my interest with the proof function. As someone who used to work at a sub shop and has been trying to recreate different kinds of breads at home this past year, I've been really wishing my oven had a proof function.
@@yasd23a my main interest right now has been with sub bread, specifically trying to replicate the white bread from the sub shop I used to work for, Goodcents. They proof their bread at an extremely high humidity for quite a while, then bag it after baking in a humidified oven to retain moisture and maintain a soft crust, and the bread that makes is UNBELIEVABLE.
@@bkcapetown No, just... no. A breadmaker is like one of those 10-in-1 gadgets; Can do those 10 things, sure, only it does those 10 things equally crappy.
"No chef tingle happening anywhere over this side of the kitchen." - I have never related more to anything you guys have said! 😂 I am utterly talentless with cooking, but I enjoy watching you :)
Will also add, it's become our main oven and used pretty much daily. Tips Re Sous vide mode, leave steam at 100%. For messy cooks like gammon joint in honey and maple syrup vacuum seal it in a bag and used it like you would putting the meat in a water bath (I have 3 ANOVA Sous Vide wands too). For long cooks as the oven is insulated it uses a lot less energy than a normal electric oven and depending on how insulated your water container is, typically less than the wands do. Oh and Yorkshire Pudding 's are as good as you'll get from a commercial steam oven in my experience.
Watching this while eating my lunch cooked in my Anova Precision Oven lol. Honestly, I’ve rarely used my regular oven once I got the Anova a couple years ago except for large roasts, etc.
I have this oven and bought one for my parents as well. (They are in their late 60s) I put their oven on a counter. Some benefits other than the precision are that now they don't have to bend down to pick up trays of hot food from the freestanding cooker oven. Another one is that this oven is smaller than a regular oven and reaches temperature very quick and is more economical than the regular oven. A third benefit is that the whole kitchen does not get warm from using the big oven. They use the Anova Precision Oven for all their oven needs. And it fits a 8 Liter 30cm Le Creuset Cast Iron Dutch Oven WITH food inside!
Thank you so much for reviewing this. I asked for this in a comment a few months ago. Not saying you are doing it because of that but I have been looking at buying one of these. I trust you guys more than others when it comes to reviews of products.
I loved today's vid! I just wanted to say that I'm having a rough year in my personal life and finding Sorted's channel has been just what I need. The videos inspire me to cook, something that has always brought me joy, but the boys have me laughing as well which is so special to me right now. Thanks Sorted, I dont have to words to express how mucg you're helping me.
This really makes me want Sorted to do a series about baking, if I had more skill I would want something like this to bake great bread during my weekend!
I am ecstatic y'all have finally gotten one of these. As a foodie how loves to cook this is hands down one of the best things I've purchased. Not only is it just fun to experiment with, once you find the right combination of settings it can transform foods in some unbelievable ways. That said, the app and interface aren't perfect and I do have a few nitpicks about it that keep me from recommending it to everyone, but for food nerds it's a no brainier.
I own one of these myself. Love it - especially if you have a small kitchen, it is just one piece of equipment that does so much. Asians will relate as well - we either don't have ovens, or they are just glorified storage space for pots/pans/whatever... whereas this is just a slightly oversized toaster oven, so its more... inviting to use as well haha (also edit: for the probe, the part that measures temperature is not the tip, its about 2-3cm-ish (1inch-ish) away from the tip)
'glorified storage for pots and pans' 😂 love that Asians do have this similarity. When I was house sitting for my Swede friends, I just used their oven to store my bread 😅
@@carolc9654 100% steam is serviceable. It's not as good as a bamboo basket for sure over boiling water for sure, so frozen dimsum will be challenging because as you see in the video, edges get crusty. Steaming fish in there is OK - again its not a bamboo basket, but it does this one pretty well!
I love you guys and have been watching for a long while but I think my favorite thing about you guys is you’re constantly trying to improve and listen. It’s like every few months you upgrade the studio or the editing or listen to viewer feedback and it’s really rare to see even if it’s how it should be. Also Barry should never be allowed to make fun of a cloud egg made by someone else, never.
This feels like something you would want in a very small kitchen, or even in a place that does not have one, because with this and a plug-in hop you could do pretty much all the jobs a full kitchen can. The problem is, of course, that the people most likely to be stuck living in places like that are not going to be able to afford this oven.
This sort of thing really strikes me as something that would be great for a mid-larger sized apt in Japan. From what I gather, an oven in most Japanese homes is a pure luxury. While this thing is pretty large, I think for what it does, a proper foodie living in that sort of space would find the space for it. Especially since it appears to be able to do a lot more than a standard oven/broiler.
@KhronicD table top ovens and mini ones are extremely common there but also get pretty expensive. I had to borrow ones when i was studying there sometimes from local students. Though they are close in size to one of those table top grill toasters so not great for bigger things. We Uk international students had fun making a full Christmas dinner there one that christmas as we only had 1 ring and a small borrowed table top oven. took some work but we got there. Though in saying that the lack of big appliances only really effects parts of majour cities, once you move out from the apartment areas to the houses, normal kitchens are more common.
My only problem is the other option for mini convection oven, an air fryer, is much more cost effective and also operationally efficient. Most air fryers are enclosed so heat is trapped more effectively than this. This is awesome, but luxurious.
I definitely love that they kept in the ebbers mistake of under pressure/vacuum. It gives this show a bit of humanity with cooking and knowledge rather than always getting it done right the first time. 😁 I'm sure they do this sometimes but it definitely makes it good to know even the pros mess up
I'm so glad Sorted did a review on this appliance. I've been evaluating buying this oven to replace my oven, air fryer, sous vide circulator, sous vide container, vacuum sealer, many many plastic bags, and microwave (many Asian homes don't have a microwave instead they steam to reheat food) because my new kitchen space is small. I'm still on the fence. But if Sorted would build recipes for Anova, that WILL definitely convince me to buy this! I think this could be a perfect partnership!
Once again, props to y'all for being both informative and entertaining. I'd heard the term 'sous vide' before but did not know what it meant until now. Also, I'm quite impressed with the oven. While practice with it would certainly help, the results you were able to achieve right off the bat were very promising.
Been wanting to see a proper review for this precision oven for a while in general. Glad to see this will be a long term use and review opportunity before potentially buying one myself.
As someone with a sous vide and air fryer, I’d totally buy this instead of two appliances. I want to see Ben and Kush play with it and show us new and cool dishes with it!
It's not nearly as fast as an air fryer, the larger compartment makes a big difference here. And since the broiler element at the top is non removable I've found a hack of using a silicone mesh above the food to make cleaning easier. That said, you would need a pry bar to separate me from mine.
I think it would replace a fair number of single use appliances in my kitchen. I must be in a very advantageous situation where when I look at it I think that would fit perfect in my kitchen and not that is to big and bulky for my kitchen.
@@Sletchman Two points, you can use a vacuum sealed bag in the APO at SV temps, second using a wet bulb temperature sensing system the oven can maintain a steady constant temperature at the item's surface the same way a water bath can. Wet bulb temp is temp measured at the surface of a liquid container, so it takes into account the temp as modified by evaporation. The oven raises and lowers the temperature so to keep the wet bulb temp constant. I've been cooking both ways, SV for about 10 years and the APO for over 2. The results are the same except that somewhere over 12 hours the surface texture changes a bit in the oven if a bag is not used. And on the rare occasions you don't want high humidity, like to keep a bird's skin dry enough to brown easier unlike in a sealed bag the oven can do it.
@@Sletchman So I have one of these and I have a sous vide, but my sous vide died in November. We just bought a new sous vide, because you are right - It doesn't quite replace sous vide in the way that they say it does.
I've had my ANOVA for a year now and I absolutely love it I don't use my household oven anymore the ANOVA is so precise and convenient with the app I no longer have to worry about if I've set a timer.
Fun French cookery tip: My dad taught me cook sous-vide in a VERY different way, no thermometer probe required (maybe a fun hack to try on the channel😉). We had a trio of metal clothing hangers that we had bent into a ➕ and bound in baling wire. We used this contraption for most "big pot" recipes, like when we made our twice-yearly batch of bolognese sauce , ragôut boulettes, pea soups, various jams, pickles, and other homemade canned foods, etc. It made a nearly weekly appearance in our kitchen throughout my childhood. My dad's trick was to set set a 4 gallon pot with ~1.5 gallons of water to a rapid boil; drop the heat to minimum; add a 2kg block of ice (that he froze in a margarine container); we prepared our sachets while the ice block cracked and melted, then added our vacuum sealed bags to the water. We popped on the lid of the pot and let it cook while we went to watch a TV show or two. Like a slow cooker, it's a great way to make good food with very little fuss. Just set it and forget it for a while
I have Anova oven for exactly a year, I love it. Being a professional pastry maker I always wanted to have a combi oven at home. I use it almost every day, I love how fast it warms up, I love how evenly it bakes, I use it a lot for delicate and precise baking and it is definitely the best purchase for my kitchen. Ninja CREAMi is at the second place
I love desktop ovens. I got one a little while back and haven't used the oven on my stove since. OK, it was about a sixth of the price of the Anova and you can't programme it as much as the Anova but it's still a fantactic bit of kit and gives really good results for air frying, baking cakes, dehydrating fruit, keeping food warm, toasting bread, etc.
I feel like this video could've gone for hours. Maybe the video could be even longer? I would be really interested to see other functions tested and/or see Ben fiddling with it
Yeah, testing this level of kitchen gadget really lends itself well to a longer format. I would definitely like to see the occasional 30+ min video, or more, when they have something like this that is both very expensive for the average home cook, but also capable of doing so much more than an average home cook might think of doing in their kitchen.
I own one of these. I'm a chef as my job. Bought it as ex display item so less than the list price. It's great. Only criticisms are firstly, you're advised to use distilled water in the tank to avoid scale. Secondly, if you use a full sized oven tray in the slots higher in the oven, it's definitely hotter towards the door of the oven. I guess that's to do with the tray obstructing the air circulation. Amazing for proving dough and the steam function when cooking bread really gives that glassy, blistered crust.
I could see this being a great option for people looking to optimize their kitchens due to a lack of space. Tiny homes, vacation homes, heck, even boats!
🎉 Finally featured this oven !!! I have had it for ages now feels like over a year. I rent and the house I’m in has a gas oven that burns things on the bottom and doesn’t cook them on the top. It’s the worse oven that I have come across in a rented place. This oven was launching and so I got on the UK waiting list and I haven’t turned back. Great for normal oven stuff as well as fancy bits but great for frozen foods and warming up takeaways and pre made meals 😊
I was one of the firsts who bought this oven, I already had the anova sous vide circulator and was a fan of cooking meat sous vide, but i was not a fan of sealing meats in a bag, anyway, 2 years latter it was the best thing i bought, not only it does sous vide but it completely replaced my other 2 regular ovens and air frier, so yeah it is expensive, but it does worth the money, also makes your cooking easier
I worked in a kitchen for years, and loved the combi-oven. For a while we were allowed to cook crew meals in it, and it was awesome. The professional model we had would even clean itself. ...Basically, I'm just happy to know a home version exists.
Sorted - Fun vid and a fun series as well. Just a safety tip. When adding water to a pan, to (create steam), if you have pre-heated your oven (as per normal), you should be adding hot (boiling or close) water, not cold, so that if any might accidentally land on your hot oven's glass door, it will not result in a shattered one. It is not a cheap repair either (around $500 or more, here in the States), and will probably just lead to you to upgrading to your new 'wish I had one' oven (gee, Honey, I guess we're gonna have to get one now). Some people, open the oven door, and lay a dry dish towel over the glass, hopefully, to keep this from happening. My opinion is, it's easier and safer, to just use hot water. While I'm at it, when baking with Pyrex type glass bread pans, etc., be sure that when you take it out of the oven hot, that your landing zone is clean and dry. Just a few drops of water on where it lands, will often enough, crack the dish, ruining the food as well, per the shards of glass. Take it from a fool who has done both, once, and paid for it.
Straight up, all of the options in one place is a game changer. For a dude with no working left arm, that is HUGE. I can barely move extra pans for other cooking methods. All those new options I go from stuff that will never be an option to me suddenly are. Steaming, for example, sous vide. There is also a cleaning function? yeah, amazing
Just looking at the Dumpling test, the fact there's no steam coming from below is not good for me lol It being crusty is a no go. The skin needs to be soft all the way through so it feels like eating a cloud (No Barry, not a cloud egg)
I love my ANova Precision Oven. I got it after watching Kenji demo it. I love it. I use it regularly. I'm not a huge fan of how it handles sous vide meat yet. I haven't tried it with a full roast though. I do love it for airfrying, for steam baking, for honestly even regular baking it's great. My cookies come out much better with it. If you have the space, it's well worth the money. I also make the best cheese sauce in the world (in my opinion) with it.
I’d be interested to hear what it is like in terms of power consumption. If it is less than a full oven and assuming it can work for everyday cooking, does that make it more worthwhile having. You get to save power through the week when you are cooking ‘normally’ then at the weekend you have all these extra features when you want to ‘play’ as Ben put it.
I have one since a year ago or so. Here are my tips and comments. One nice thing about the precision on sous vide is that compared to traditional sous vide (with bag) is that you can use 0% humidity for certain recipes. Chicken for example. I would do it without steam so the skin doesn't get soggy. And I also would do it in less temperature (66ºC) but for more time (to pausterize it). Also, while you only compared speed, it is really really nice to leave a big piece of pig belly for 10h in sous vide. You can do some amazing adobo for it and then fry it and it is a winner. I would also try the ability to have staged recipes. You can put some small bread say 220º for 10 minutos with 100% steam and then make it swap (automatically) to no steam for another say 10-15 minutes at a different temp to finish it. If you try this, I'd recommend using one of the lower racks for it. More. Try the omelette, it comes out with a uniform yellow color that is quite eye catching. The technique you have been using with the thermometer is the "fast sousvide", AKA setting an overall higher temp so the internal temperature is reached faster. I prefer not using it and leaving my oven to the temperature I want the internal temp to be in. That is why the wet sensor is so nice. I guess you would avoid the protein leaking issue with the salmon. PS: Try 20m at 42º Pizza stone on the top rack, that is very very nice. There are some sponge cakes (or even cheesecakes) that can use a bit of steam to make them a bit more wet. I am very happy with it. I have a regular oven but this is my daily driver. Size wise is almost standard, it is very precise, allows you to do a lot of things, crazy experiments and the best thing is that after all, it can also behave as a regular oven.
Never tried doing the chicken with 0 steam. Will be trying it this weekend. The omelette is a great shout - It worked perfectly every time we have made it.
I personally would start the chicken on a lower temperature with plenty of humidity to render the fat and tenderize the meat, then drop to 0% and crank the heat up to get really crispy, even skin. Same with skin-on pork joints
I own one of the first Anova ovens since Oct 2020, and like most owners, I rarely if ever use my conventional oven anymore (except to use it to store pots and pans lol). It's a revolution for the home kitchen. BTW, it is not ideal for dumplings. Even the best Michelin-starred Asian restaurant in the US uses a steamer, not their Rational combi oven, for making dumplings. A boiling water steamer can produce a lot more steam, which prevents the crispy edge problem observed in this video
@@carolc9654 Doesn't really help, unfortunately. It's a matter of the amount of condensing steam produced by boiling water being greater. Not every appliance can do everything well. Combi ovens are not good for dumplings
hahahaha I really hoped Mike would follow up the "This is a 700 pound multifunctional oven" with "this is a X pounds multifunctional chef". I'm still cackling at the thought.
What a WONDERFUL comprehensive review of this amazing kitchen aid! I would have LOVED 💕 more comparisons for its other feature along with the mentioned cleaning process and even how wonderful the App with Alexia assist helps with setting success for the untrained cook. I own this and I cannot tell you how much I absolutely LOVE 💕 it! One example is making a favorite, Prime Rib. I have eaten Prime Rib all over and paid some big bucks $$$$ but this Anova Precision Convey Oven has made the BEST Prime Rib I have EVER had! One last thing I like to mention. This oven cost about $700 US and the cheapest commercial conbi oven can cost $12 to $24K! This oven is a well designed and built appliance filled with features and quality. I did use mine a LOT for about a year and it did break but when I contacted Anova, they paid for it to be shipped back and sent me a brand new one without a flick of an eyelash! I did just subscribe to your channel and look forward to more of your culinary expertise & entertainment!!
Ooh, me too. I love crème brûlée. But I'd love to see a comparison video of different fancier desserts and dishes done traditionally vs how Ben and Kush do their chefy thing hacking recipes for great results for those of us cooking at home (without the ANOVA fancy oven).
That's one of the things I use it for. It does work, and quite well, but it also highlights a design flaw. Steam condensates and isn't given a path to flow so it collects until it drips. Huge problem for custard, not so much with meat IF your oven is completely clean, otherwise you get dirty water dripping on things. This can mostly be overcome by putting the whole thing on a tilt but it was still an oversight on the design
@@sycoaniliz I still put lids on the "in a jar" desserts I cook in the Anova. Eliminates any issues (you still have to wipe the inside of the lid when done, but that's also true for water bath sous vide). You could also drop the steam % a bit, or make sure that your dessert isn't cold when put into the oven could help
I honestly love my anova oven. We’ve had ours for over a year. I only turn on my normal oven now once or twice a year to cook larger items like a ham or turkey. Its much easier to clean and maintain than a normal oven and doesn’t heat up the kitchen as much as turning on the large oven. 10/10 would recommend for everyone that has the space and means to purchase one.
For the probe - is there what looks like a small dent somewhere on the probe? It will almost look like it's been pinched. If it has one, that's where the probe actually measures the temperature.
I have had one for around two years. The first one I received had the wrong power plug for Australia, so I used an adaptor while waiting for the replacement oven. Once the replacement arrived, it was a few weeks before I had to send the original one back, so I had two ovens while I waited. I can tell you it was a sad, sad day when I packed the first one and sent it back. Having two was bliss!
My GE microwave from 2005 finally crapped out. At first th-cam.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
Appliances like this also come in great during the summer when you want something, but don't want or NEED the heat/size of a full oven. LOVE my microwave/convection oven. I don't need a full oven for a serving of fries or roast veg, and the spin means a more even cook! Used to have a countertop multi/convection oven/broiler with rotisserie, could take a large chicken or small turkey. Crispy and moist and fast since the size is so small...and about $85CDN at the time. For holidays, it also gives you an extra oven space!
Cloud eggs are lovely for tempting poorly children to eat. My mother used them in that way over 60 years ago!!! I think she baked hers, to be accurate.
I absolutely love mine. My husband is baking croissants and cookies every Saturday. I do bread every now and then but love it for sous vide. I absolutely love that we can create recipes and start them from our phone without having to type a bunch of stuff in on the handle.
One thing the APO or any other sous vide device doesn't do is save time. Think of ways to make a challenge using something other than a time limit for best effect. For one thing, my favorite use for it is reheating food at high humidity. Instead of drying it out like a microwave the food comes out as moist as it was when fresh cooked. But instead of the few minutes the microwave takes, the APO is more like 20.
@@shorttimer874 Actually it can save a lot of time, since steam transfers heat much more efficiently than water or dry air (~5X water & 12X air). So it can actually cook things faster, depending on how you run it.
I have one and I love it for the ease of meal preping, I can toss all my protein in for the week cook it to the perfect temperature and then go about and do other things. Also browns stuff a lot better then a standard conduction oven
It’s been a while since we saw a mammoth gadget on the channel. I still remember the one with the Breadmaker. Happy Wednesday to SortedFood HQ and the community!
Russell hobbs good to go multi cooker claims to do much of the same for about £70. I've had one for a while and they're really good, but I haven't tried the steam, sous vide or rice cooking function yet. Sous vide is something I'll never use because I won't cook in plastic, I'd love to see it reviewed like this though. Best food channel out there by the way. 👍👍
I've been using it for 2 years, and I do everything with. Add a pizza steel and I make good pizza. Air fryer actually works well, and reheats fried chicken almost to fresh standards. The convection oven also tends to cook food faster. It does take practice to use though.
I think this would be amazing for tiny homes, vanlifers or even in a regular kitchen where the oven and hobs are already separated. Replace the regular oven with this. Yes it’s expensive but the various features offer much more than a traditional oven. That said, there are some ovens that might offer similar features now. One thing to note with the cloud eggs that you didn’t mention was that the oven can do enough for a whole family at one time versus the pan which could only do one at a time. Way more fun for an at home brunch!
I’ve had a APO for a couple of months now. They are not without their faults, but in general it has been a great addition to the kitchen. I tend to monitor temperature with a Meater probe, as the Anova probe can be a little off. Connecting the oven to your phone is a nightmare; something which should be easy, but was very very frustrating. This is something that has been well documented and is desperately in need of a fix. All in all it gives you the functionality of a Rational without having to spend in excess of 5k. Sous vide function is particularly useful.
We have an ANOVA oven and love it. It is so much better than our old oven and once you learn all the little tricks you can make incredible stuff very easily with it.
I've had one of these in my kitchen for about a year now and love it. I find a surprisingly good function of it os going from frozen chicken to really juicy cooked chicken without a defrost step.
Another method for proofing in a normal oven is to have a cold oven, put a high walled baking dish in the bottom, place whatever needs proofing in the middle to top packs of the oven, and then dump a kettle of boiling water into the baking dish and close the oven. You might have to replace the boiling water a couple times. Once its just about proofed take everything out of the oven and preheat for baking like you normally would, I also like to have a metal tray in the bottom to throw cold water in like Ben said. We were taught that trick at my culinary school and its worked very well for me over the years.
Ben being corrected by background Kush about the meaning of sous vide was just way to funny. 😂
We've got to make sure that the info we're putting is out is accurate 😂
Thanks chef, 😆.
Oh, I immediately commented about it being wrong seeing the thumbnail. Love Kush.
@@SortedFood Ben was technically correct as well. Vacuum is when the pressure is less that the surrounding pressure. So saying that it is "under pressure" is correct. But the common description is indeed vacuum.
Being reminded from time to time that Ben doesn't quite know *everything* is exciting. 🤣
I know its not relevant to the actual cooking but just have to say as a videographer shout out to whoever is behind this new look I've seen over the past few videos, new lighting, shooting style everything looks absolutely great and the team deserves a pat on the back!
I couldn't agree more. The colors popping as much as they do now fits nicely with the content and tone they're going for.
Wild, I was just thinking there's been an upgrade in post-editing, or equipment, or something (I'm not a videographer) and the episodes have been popping!
@@XeroxPunk yeah the colour grading is way better!
Had one for 2 years… transformatory.
Bread proved and baked, melting chocolate, custard lots of egg applications …scrambled, with steel stone great pizza, whole turkey, has a great recipe to reheat pizza. Down side not quite standard size so you have to buy any trays more than the first, silicone mat etc from anova. It is without hesitation my favourite thing in my kitchen. The version they have the steam comes from the bottom and touches the water container. Over time hot steam cold water causes the plastic to crack, but now current version has a black plastic jacket that stops this, I was given jacket free of charge.
Excellent, love to hear it!
Thanks for sharing your experience. I've been thinking of buying one but the price is making me have doubts. If you don't mind, I'd like to ask you some questions: Does it replace your oven and air-fryer? Do you like the sous vide mode? Is the steaming method efficient? Cheers!
Almost never use my main oven. Don’t have an air fryer. Still use instant pot, but that has pressure ability.
I like sous vide for temp control, like steam. Liquid water is going to transmit heat more efficiently than steam which is going to transmit heat more efficiently than air. I do have a pure liquid water sous vide set up, don’t use it now I have the precision oven. I haven’t compared like for like, but the results are broadly comparible. Get the right temp perfectly cooked across broad duration of time, surface of food slightly different from being in bag. I’ve done limited steamed veg seems to take a little longer but I think that might be down to needing to optimize conditions. Did a roast/steamed broccoli that was from their recipes that was fast but I didn’t like the roasting piece. But not having to do hacks to get steam in bread baking us so great
Love mine! I've found that trays made for the standard Jelly Roll fit perfectly if you wish to buy silicone mats for them, they are slightly larger than a quarter sheet pan.
@@heeroyuymitedu so not necessary to purchase custom fit from Anova then?
Videos as of late are giving some perspectives of the studio layout that we haven't had in a while. It always throws me seeing how different it is off-camera from what I remember seeing years ago.
Also holy dang. That fork trick with the thermometer in the stovetop Sous Vide test is genius. I've always tried to dangle the thermometer very precariously to avoid touching the bottom of the pan, but would never have thought of that.
I thought the same but then realised he said use a fork so it doesn't touch the metal yet the probe is metal, the pan is metal and the fork is too. In my head, surely the fork conducts the heat from the base of the pan just the same as if the probe was touching the pan directly.
@@jamesmarlow971 With a probe like that, the actual sensing element is usually just at the very tip, maybe half an inch long. The reason for the length is just to keep it rigid, so the minimal contact that part has with the fork wouldn't affect the temperature sensing element much.
@@Morgannin Good reply, I stand corrected and nice to see someone on here actually explain something instead of being a chimp lol Have a great day 😃
The decision to get Ben to make cloud eggs was both brilliant and evil! 😂
Sneaky we are 😆
@@SortedFood I’m starting to understand why he refuses to let one of the normals remote control him for a recipe challenge. 😂
@@SortedFood Didn't know you'd hired Yoda 😂
This is at 666 likes, kinda don't wanna change it 😆
Would love to see you guys test a Cheeesecake recipe in the Anova Oven. The traditional bain marie method in the oven is notorious for being uneven with lighter cheesecakes and I think would be a good test. There was a bakery here in San Francisco called Zanze's that had the most incredibly light and air ycheesecakes that are notoriously difficult to replicate at home.
Sous vide cheesecakes in a jar are brilliant in this oven. I've made a couple of regular cheesecakes in it as well, with good results (Anova has a Basque cheesecake recipe on their website that people rave about, although I haven't tried it).
I has a Basque burnt cheesecake recipe in the app used to control it.
I have friend and family always begging me to make it around the holidays. I does cheesecake very well
@@bostonbesteats364 hi may I ask if you are still satisfied with the oven? I've been thinking about getting one...
@@李莲-n4r Yes, I think it is great, although it could be more reliable based on some people's experience. But mine is almost 4 years old and no problems
That switch to Barry at the back after Jamie shouting is hilarious.
I'm a chef, and I have had one for over a year. I love mine, I basically use it for everything. It replaced my toaster oven, microwave, sous vide wand, and a lot of need for a stove. If you can afford it, it's a great tool.
How much is it?
@@tonys2287it was $520 USD a few days ago normally $700
@tonys2287 if only you could look it up on the internet
@@tonys2287 ''Is this oven worth the huge £700 price tag?'' Literary the first line in the description ( I expected it more tbh)
@@scratastic1 right, thanks
It’s nice to see Mike back on the channel. Congratulations again to the Huttlestones! Hope everyone is well.
Everyone is doing very well - thank you!
@@SortedFood Congrats on the new "pebble"
I don’t think the videos are released in order or production, but yes, it’s always nice to see all of them and happy for Mike and his wife.
@@Boston-prince oh I love that!
@@Boston-prince Pebble - super cute.
I always love episodes of Tech vs. Techers. It allows Ben and the food team to fully display the smart tricks that can be used to make seemingly unattainable results, while also showcasing new devices and gadgets that can be used to help (or not) achieve those same results.
The newer filming style of this was very nice. Loving the production value well done all involved
Thank you, much appreciated!
Agreed!
Such a shame about the poor image quality, it's a shame they're still only on DVD quality.
If they don't want new cameras at least they should upscale to 4k before uploading to TH-cam, now everything is macroblocking.
@@fh5kskalf The quality is fine. 4K seems unnecessary.
I really don't need the oven that's thhats dehydration if I wanted I buy separate dehydrator
I've had one of these for about 2 years, I find it amazing, I haven't used my previous oven more than a couple of times since I got it, FYI Anova tend to run special offers quite often so you'll be able to get it for quite a bit less than £750
And the real appeal of this item to me is although you might not exactly need it to produce a certain result… you do need all of Ebbers knowledge to achieve those results without it. Plus a whole load of hovering. To press a button (or Alexa) makes it much more doable… especially if you have disabilities.
Loving Ben's " do we have to " at a cloud egg made my week the pure 😅
Been using one of these for several years now. I do love it. comes up to temp very fast, helps a bit with my bread baking, does a better job at even heat than my gas stove + oven unit. Also, come thanksgiving, we can do the turkey in the main oven, and the sides in this one, so it's a bit like having the luxury of dual wall ovens.
This would be a game changer for people who only have kitchenettes or limited space that prevents them from having a full stove/oven. I would've personally used the heck out of this back in my university days.
This is very true.
I was thinking this thing would be great for campers/motor homes.
Pretty fortunate student to have £720 for an oven
@@InterrogatingTheCat I personally would love to drive the hell out of an r34 but that doesn't mean I can afford it.
Seems like it's still a bulky piece of kit. I have a friend who lives in a tiny apartment, and there's no way he would be able to A. Afford such an expense, or B. Find a room for it. But I guess every bit of kitchen tech is too big when you live in a shoebox
Great video! Glad to see you reviewing this. :)
I've an an APO since the original release and love the thing. Tip on the potstickers: use a perforated tray (and preferably perforated parchment paper too). Better steam circulation that way. In general anything you're actually steaming (vs cooking-with-humidity) will benefit from using perforated trays.
It is indeed an excellent bread proofer and (depending on bread type) if you add some humidity to the low temp you don't need to cover the dough with anything; the wetter air will keep it from drying out. Super handy.
I think what I enjoy the most about it though is multi-step cook programming. Great for whole roasted chicken or even just simple baked potatoes. Setting up the steam cook / traditional cook / finish-under-broiler makes it a lot easier to manage when busy cooking other parts of the meal.
Guys! Your reactions and tests are among my favorite videos! Love you all to bits and keep up the incredible work!
Thank you so much, we're so glad you like the videos and our testing methods!
The cinematography seems different on this one and I enjoy it! I could notice it the most on Jamie, the quality looked gorgeous with the blurry background. I don’t know a lot of about the camera stuff, but it looks so good on this one!
Yes, thought the same thing. The quality is great in this one!
My old chef would cook sous vide in the combi oven, but still put it in a vacuum sealed bag. This way, I think the results would be far more similar. Also, it gives you what I think is the greatest benefit of cooking sous vide, which is being able to add butter or oil and herbs, garlic, etc to infuse the meat/fish/veggies with flavour!
I'm not much of a cook, but the issue I'm seeing with trying this method with this particular oven is that the sous vide mode seems to go based off of the internal temperature of whatever you're cooking, which requires the temperature reader stuck inside which defeats the purpose of the vacuum sealed bag.
@@gameridiotNOT Vacuum seal the entire oven then, easy solution. /s
@iGamernite, you're right on that one! I think my chef would just use the steam function and then just eyeball the temp haha. It will surely be a little less precise, but nevertheless I think the result would be more like the water bath. And as said, the herb infusion, big game changer...
To be fair, they compared salmon sous vide using two different recipes. If they had done bagless sous vide in the Anova at the same temp as the water bath, and at 100% relative humidity, they would have gotten essentially identical results.
@@gameridiotNOT If they had done it at 100% relative humidity, the temp inside a bag in the oven and in the oven would be identical. They were essentially doing what we call "delta-T" sous vide (increasing the oven temp over the desired final core temp, which can cut the cooking time in half), and also using 50% relative humidity (the latter didn't make much sense to me, should have been 100%).
I have one at home and I love it! It’s faster to preheat than my regular oven. Replaces Airfryer, sound vide and regule oven. My favorite part is being able sous vide for a perfect cook then continue to sear for a perfect finish without changing appliances. Made a perfect juicy 12 pound roast turkey in 45 minutes freeing the rest of my oven for sides, all of it on the table in a hour.
Ok you caught my interest with the proof function. As someone who used to work at a sub shop and has been trying to recreate different kinds of breads at home this past year, I've been really wishing my oven had a proof function.
@@yasd23a my main interest right now has been with sub bread, specifically trying to replicate the white bread from the sub shop I used to work for, Goodcents. They proof their bread at an extremely high humidity for quite a while, then bag it after baking in a humidified oven to retain moisture and maintain a soft crust, and the bread that makes is UNBELIEVABLE.
I use my airing-cupboard!
Yea this seems to make baking way easier with steaming and proving
@@bkcapetown No, just... no.
A breadmaker is like one of those 10-in-1 gadgets;
Can do those 10 things, sure, only it does those 10 things equally crappy.
I just turn the oven light on. Does a great job for me. Would be nice to have something separate though in case I want to be baking while proofing.
This video is great. The editing is at its best. The Barry moment, the Ben getting corrected are both quality moments
Barry isn't in this video actually.
@@KriLL325783 3:06
"No chef tingle happening anywhere over this side of the kitchen." - I have never related more to anything you guys have said! 😂 I am utterly talentless with cooking, but I enjoy watching you :)
I thought he meant that chefs don't go "tingling their stuff" over that side of the kitchen.....
Will also add, it's become our main oven and used pretty much daily. Tips Re Sous vide mode, leave steam at 100%. For messy cooks like gammon joint in honey and maple syrup vacuum seal it in a bag and used it like you would putting the meat in a water bath (I have 3 ANOVA Sous Vide wands too). For long cooks as the oven is insulated it uses a lot less energy than a normal electric oven and depending on how insulated your water container is, typically less than the wands do.
Oh and Yorkshire Pudding 's are as good as you'll get from a commercial steam oven in my experience.
Watching this while eating my lunch cooked in my Anova Precision Oven lol. Honestly, I’ve rarely used my regular oven once I got the Anova a couple years ago except for large roasts, etc.
I have this oven and bought one for my parents as well. (They are in their late 60s)
I put their oven on a counter.
Some benefits other than the precision are that now they don't have to bend down to pick up trays of hot food from the freestanding cooker oven.
Another one is that this oven is smaller than a regular oven and reaches temperature very quick and is more economical than the regular oven.
A third benefit is that the whole kitchen does not get warm from using the big oven.
They use the Anova Precision Oven for all their oven needs.
And it fits a 8 Liter 30cm Le Creuset Cast Iron Dutch Oven WITH food inside!
Thank you so much for reviewing this. I asked for this in a comment a few months ago. Not saying you are doing it because of that but I have been looking at buying one of these. I trust you guys more than others when it comes to reviews of products.
I loved today's vid! I just wanted to say that I'm having a rough year in my personal life and finding Sorted's channel has been just what I need.
The videos inspire me to cook, something that has always brought me joy, but the boys have me laughing as well which is so special to me right now.
Thanks Sorted, I dont have to words to express how mucg you're helping me.
I hope things are better for you xx
This really makes me want Sorted to do a series about baking, if I had more skill I would want something like this to bake great bread during my weekend!
I am ecstatic y'all have finally gotten one of these. As a foodie how loves to cook this is hands down one of the best things I've purchased. Not only is it just fun to experiment with, once you find the right combination of settings it can transform foods in some unbelievable ways.
That said, the app and interface aren't perfect and I do have a few nitpicks about it that keep me from recommending it to everyone, but for food nerds it's a no brainier.
I own one of these myself. Love it - especially if you have a small kitchen, it is just one piece of equipment that does so much. Asians will relate as well - we either don't have ovens, or they are just glorified storage space for pots/pans/whatever... whereas this is just a slightly oversized toaster oven, so its more... inviting to use as well haha
(also edit: for the probe, the part that measures temperature is not the tip, its about 2-3cm-ish (1inch-ish) away from the tip)
As an Asian, what do you think of the steam function? Steamed dim-sum or fish?
@@carolc9654 Carol, it does work really well for steamed fish
'glorified storage for pots and pans' 😂 love that Asians do have this similarity. When I was house sitting for my Swede friends, I just used their oven to store my bread 😅
@@carolc9654 100% steam is serviceable. It's not as good as a bamboo basket for sure over boiling water for sure, so frozen dimsum will be challenging because as you see in the video, edges get crusty.
Steaming fish in there is OK - again its not a bamboo basket, but it does this one pretty well!
I love you guys and have been watching for a long while but I think my favorite thing about you guys is you’re constantly trying to improve and listen. It’s like every few months you upgrade the studio or the editing or listen to viewer feedback and it’s really rare to see even if it’s how it should be. Also Barry should never be allowed to make fun of a cloud egg made by someone else, never.
This feels like something you would want in a very small kitchen, or even in a place that does not have one, because with this and a plug-in hop you could do pretty much all the jobs a full kitchen can. The problem is, of course, that the people most likely to be stuck living in places like that are not going to be able to afford this oven.
This sort of thing really strikes me as something that would be great for a mid-larger sized apt in Japan. From what I gather, an oven in most Japanese homes is a pure luxury. While this thing is pretty large, I think for what it does, a proper foodie living in that sort of space would find the space for it. Especially since it appears to be able to do a lot more than a standard oven/broiler.
@KhronicD table top ovens and mini ones are extremely common there but also get pretty expensive. I had to borrow ones when i was studying there sometimes from local students. Though they are close in size to one of those table top grill toasters so not great for bigger things. We Uk international students had fun making a full Christmas dinner there one that christmas as we only had 1 ring and a small borrowed table top oven. took some work but we got there.
Though in saying that the lack of big appliances only really effects parts of majour cities, once you move out from the apartment areas to the houses, normal kitchens are more common.
RV!
My only problem is the other option for mini convection oven, an air fryer, is much more cost effective and also operationally efficient. Most air fryers are enclosed so heat is trapped more effectively than this. This is awesome, but luxurious.
When Jamie read the technical explanation of how it works, it was gold to me.....all Kush keeping Ben in check is gold 😂
I definitely love that they kept in the ebbers mistake of under pressure/vacuum. It gives this show a bit of humanity with cooking and knowledge rather than always getting it done right the first time. 😁 I'm sure they do this sometimes but it definitely makes it good to know even the pros mess up
I'm so glad Sorted did a review on this appliance. I've been evaluating buying this oven to replace my oven, air fryer, sous vide circulator, sous vide container, vacuum sealer, many many plastic bags, and microwave (many Asian homes don't have a microwave instead they steam to reheat food) because my new kitchen space is small. I'm still on the fence. But if Sorted would build recipes for Anova, that WILL definitely convince me to buy this! I think this could be a perfect partnership!
Once again, props to y'all for being both informative and entertaining. I'd heard the term 'sous vide' before but did not know what it meant until now. Also, I'm quite impressed with the oven. While practice with it would certainly help, the results you were able to achieve right off the bat were very promising.
Been wanting to see a proper review for this precision oven for a while in general. Glad to see this will be a long term use and review opportunity before potentially buying one myself.
As someone with a sous vide and air fryer, I’d totally buy this instead of two appliances. I want to see Ben and Kush play with it and show us new and cool dishes with it!
It's not nearly as fast as an air fryer, the larger compartment makes a big difference here. And since the broiler element at the top is non removable I've found a hack of using a silicone mesh above the food to make cleaning easier.
That said, you would need a pry bar to separate me from mine.
I think it would replace a fair number of single use appliances in my kitchen. I must be in a very advantageous situation where when I look at it I think that would fit perfect in my kitchen and not that is to big and bulky for my kitchen.
@@Sletchman Two points, you can use a vacuum sealed bag in the APO at SV temps, second using a wet bulb temperature sensing system the oven can maintain a steady constant temperature at the item's surface the same way a water bath can.
Wet bulb temp is temp measured at the surface of a liquid container, so it takes into account the temp as modified by evaporation. The oven raises and lowers the temperature so to keep the wet bulb temp constant.
I've been cooking both ways, SV for about 10 years and the APO for over 2. The results are the same except that somewhere over 12 hours the surface texture changes a bit in the oven if a bag is not used. And on the rare occasions you don't want high humidity, like to keep a bird's skin dry enough to brown easier unlike in a sealed bag the oven can do it.
@@Sletchman So I have one of these and I have a sous vide, but my sous vide died in November. We just bought a new sous vide, because you are right - It doesn't quite replace sous vide in the way that they say it does.
@@shorttimer874 Yeah, using it with a bag can make a big diff.
I've had my ANOVA for a year now and I absolutely love it I don't use my household oven anymore the ANOVA is so precise and convenient with the app I no longer have to worry about if I've set a timer.
Lolllllll Jamie's sassy head shake as he's trying to use Alexa controls just made my day. Absolutely hilarious.
Fun French cookery tip: My dad taught me cook sous-vide in a VERY different way, no thermometer probe required (maybe a fun hack to try on the channel😉).
We had a trio of metal clothing hangers that we had bent into a ➕ and bound in baling wire. We used this contraption for most "big pot" recipes, like when we made our twice-yearly batch of bolognese sauce , ragôut boulettes, pea soups, various jams, pickles, and other homemade canned foods, etc. It made a nearly weekly appearance in our kitchen throughout my childhood.
My dad's trick was to set set a 4 gallon pot with ~1.5 gallons of water to a rapid boil; drop the heat to minimum; add a 2kg block of ice (that he froze in a margarine container); we prepared our sachets while the ice block cracked and melted, then added our vacuum sealed bags to the water. We popped on the lid of the pot and let it cook while we went to watch a TV show or two. Like a slow cooker, it's a great way to make good food with very little fuss. Just set it and forget it for a while
'Barry's not even here!'
*cut to Barry*
'... What?'
😂😂😂
The camera wobble at 18:30 made me worry that my Monitor was falling off its stand 🤣 Love the video and love the sneaky Barry moment!
Okay, but the trick of putting a temp probe in a fork was a game changer
I have this oven and I absolutely love it for proofing bread!
I have Anova oven for exactly a year, I love it. Being a professional pastry maker I always wanted to have a combi oven at home.
I use it almost every day, I love how fast it warms up, I love how evenly it bakes, I use it a lot for delicate and precise baking and it is definitely the best purchase for my kitchen. Ninja CREAMi is at the second place
I love desktop ovens. I got one a little while back and haven't used the oven on my stove since. OK, it was about a sixth of the price of the Anova and you can't programme it as much as the Anova but it's still a fantactic bit of kit and gives really good results for air frying, baking cakes, dehydrating fruit, keeping food warm, toasting bread, etc.
I feel like this video could've gone for hours. Maybe the video could be even longer? I would be really interested to see other functions tested and/or see Ben fiddling with it
Yeah, testing this level of kitchen gadget really lends itself well to a longer format. I would definitely like to see the occasional 30+ min video, or more, when they have something like this that is both very expensive for the average home cook, but also capable of doing so much more than an average home cook might think of doing in their kitchen.
Agreed! @SortedFood part 2 please!
I have this oven, and I love it! Bought it a year ago. No regrets
As an American, I had to remind myself that "seven hundred pound" meant it was ridiculously expensive, not ridiculously heavy.
Yes exactly haha!
Watching this with my brother. He went through the same yhing.
I own one of these. I'm a chef as my job. Bought it as ex display item so less than the list price. It's great. Only criticisms are firstly, you're advised to use distilled water in the tank to avoid scale. Secondly, if you use a full sized oven tray in the slots higher in the oven, it's definitely hotter towards the door of the oven. I guess that's to do with the tray obstructing the air circulation. Amazing for proving dough and the steam function when cooking bread really gives that glassy, blistered crust.
I could see this being a great option for people looking to optimize their kitchens due to a lack of space. Tiny homes, vacation homes, heck, even boats!
Love my steam oven. Received it for Christmas 2021, and I have not used my regular oven since. I have a family of 4.
9:18 im crying 😭kush literally made him jump💀 AND THE YES CHEF🤣
🎉 Finally featured this oven !!! I have had it for ages now feels like over a year.
I rent and the house I’m in has a gas oven that burns things on the bottom and doesn’t cook them on the top. It’s the worse oven that I have come across in a rented place.
This oven was launching and so I got on the UK waiting list and I haven’t turned back. Great for normal oven stuff as well as fancy bits but great for frozen foods and warming up takeaways and pre made meals 😊
"Barry's not even here!" might be my favorite moment of all time.
I was one of the firsts who bought this oven, I already had the anova sous vide circulator and was a fan of cooking meat sous vide, but i was not a fan of sealing meats in a bag, anyway, 2 years latter it was the best thing i bought, not only it does sous vide but it completely replaced my other 2 regular ovens and air frier, so yeah it is expensive, but it does worth the money, also makes your cooking easier
Jamie's face during the tip/shaft part was priceless 😂😂
Just the tip!
I worked in a kitchen for years, and loved the combi-oven.
For a while we were allowed to cook crew meals in it, and it was awesome.
The professional model we had would even clean itself.
...Basically, I'm just happy to know a home version exists.
I'm so American that when Jamie said it was "seven hundred pounds" my first thought wasn't "that's a lot of money" but "that's really heavy."
Sorted - Fun vid and a fun series as well.
Just a safety tip. When adding water to a pan, to (create steam), if you have pre-heated your oven (as per normal), you should be adding hot (boiling or close) water, not cold, so that if any might accidentally land on your hot oven's glass door, it will not result in a shattered one.
It is not a cheap repair either (around $500 or more, here in the States), and will probably just lead to you to upgrading to your new 'wish I had one' oven (gee, Honey, I guess we're gonna have to get one now).
Some people, open the oven door, and lay a dry dish towel over the glass, hopefully, to keep this from happening. My opinion is, it's easier and safer, to just use hot water.
While I'm at it, when baking with Pyrex type glass bread pans, etc., be sure that when you take it out of the oven hot, that your landing zone is clean and dry. Just a few drops of water on where it lands, will often enough, crack the dish, ruining the food as well, per the shards of glass.
Take it from a fool who has done both, once, and paid for it.
I'd love to have that burger bun recipe! Looked soooo good 😍
I really would like to have it too. They looked amazing!
Straight up, all of the options in one place is a game changer. For a dude with no working left arm, that is HUGE. I can barely move extra pans for other cooking methods. All those new options I go from stuff that will never be an option to me suddenly are. Steaming, for example, sous vide. There is also a cleaning function? yeah, amazing
Ah, I've been curious as to what Ebbers thinks of a combi oven! Seen it a lot on Food Network but they never go into the nitty gritty of it.
Just looking at the Dumpling test, the fact there's no steam coming from below is not good for me lol It being crusty is a no go. The skin needs to be soft all the way through so it feels like eating a cloud (No Barry, not a cloud egg)
I love my ANova Precision Oven. I got it after watching Kenji demo it. I love it. I use it regularly. I'm not a huge fan of how it handles sous vide meat yet. I haven't tried it with a full roast though. I do love it for airfrying, for steam baking, for honestly even regular baking it's great. My cookies come out much better with it. If you have the space, it's well worth the money. I also make the best cheese sauce in the world (in my opinion) with it.
I’d be interested to hear what it is like in terms of power consumption. If it is less than a full oven and assuming it can work for everyday cooking, does that make it more worthwhile having. You get to save power through the week when you are cooking ‘normally’ then at the weekend you have all these extra features when you want to ‘play’ as Ben put it.
Pretty minimal. It is well insulated, so less than your conventional oven, and in the ball park of a sous vide water bath.
I have one since a year ago or so. Here are my tips and comments.
One nice thing about the precision on sous vide is that compared to traditional sous vide (with bag) is that you can use 0% humidity for certain recipes. Chicken for example. I would do it without steam so the skin doesn't get soggy. And I also would do it in less temperature (66ºC) but for more time (to pausterize it).
Also, while you only compared speed, it is really really nice to leave a big piece of pig belly for 10h in sous vide. You can do some amazing adobo for it and then fry it and it is a winner.
I would also try the ability to have staged recipes. You can put some small bread say 220º for 10 minutos with 100% steam and then make it swap (automatically) to no steam for another say 10-15 minutes at a different temp to finish it. If you try this, I'd recommend using one of the lower racks for it.
More. Try the omelette, it comes out with a uniform yellow color that is quite eye catching.
The technique you have been using with the thermometer is the "fast sousvide", AKA setting an overall higher temp so the internal temperature is reached faster. I prefer not using it and leaving my oven to the temperature I want the internal temp to be in. That is why the wet sensor is so nice. I guess you would avoid the protein leaking issue with the salmon. PS: Try 20m at 42º
Pizza stone on the top rack, that is very very nice.
There are some sponge cakes (or even cheesecakes) that can use a bit of steam to make them a bit more wet.
I am very happy with it. I have a regular oven but this is my daily driver. Size wise is almost standard, it is very precise, allows you to do a lot of things, crazy experiments and the best thing is that after all, it can also behave as a regular oven.
Never tried doing the chicken with 0 steam. Will be trying it this weekend. The omelette is a great shout - It worked perfectly every time we have made it.
I personally would start the chicken on a lower temperature with plenty of humidity to render the fat and tenderize the meat, then drop to 0% and crank the heat up to get really crispy, even skin.
Same with skin-on pork joints
I own one of the first Anova ovens since Oct 2020, and like most owners, I rarely if ever use my conventional oven anymore (except to use it to store pots and pans lol). It's a revolution for the home kitchen. BTW, it is not ideal for dumplings. Even the best Michelin-starred Asian restaurant in the US uses a steamer, not their Rational combi oven, for making dumplings. A boiling water steamer can produce a lot more steam, which prevents the crispy edge problem observed in this video
Someone suggested using a perforated tray (and parchment paper) to allow the steam to envelope the food to avoid this issue.
@@carolc9654 Doesn't really help, unfortunately. It's a matter of the amount of condensing steam produced by boiling water being greater. Not every appliance can do everything well. Combi ovens are not good for dumplings
Loving the new studio and subtle videography improvements!
hahahaha I really hoped Mike would follow up the "This is a 700 pound multifunctional oven" with "this is a X pounds multifunctional chef".
I'm still cackling at the thought.
What a WONDERFUL comprehensive review of this amazing kitchen aid! I would have LOVED 💕 more comparisons for its other feature along with the mentioned cleaning process and even how wonderful the App with Alexia assist helps with setting success for the untrained cook. I own this and I cannot tell you how much I absolutely LOVE 💕 it! One example is making a favorite, Prime Rib. I have eaten Prime Rib all over and paid some big bucks $$$$ but this Anova Precision Convey Oven has made the BEST Prime Rib I have EVER had! One last thing I like to mention. This oven cost about $700 US and the cheapest commercial conbi oven can cost $12 to $24K! This oven is a well designed and built appliance filled with features and quality. I did use mine a LOT for about a year and it did break but when I contacted Anova, they paid for it to be shipped back and sent me a brand new one without a flick of an eyelash! I did just subscribe to your channel and look forward to more of your culinary expertise & entertainment!!
I’ve seen people cook a crème brûlée in one of these with out a water bath because of the steam function. Would love to see that tested
Ooh, me too. I love crème brûlée.
But I'd love to see a comparison video of different fancier desserts and dishes done traditionally vs how Ben and Kush do their chefy thing hacking recipes for great results for those of us cooking at home (without the ANOVA fancy oven).
That's one of the things I use it for. It does work, and quite well, but it also highlights a design flaw. Steam condensates and isn't given a path to flow so it collects until it drips. Huge problem for custard, not so much with meat IF your oven is completely clean, otherwise you get dirty water dripping on things.
This can mostly be overcome by putting the whole thing on a tilt but it was still an oversight on the design
@@sycoaniliz I still put lids on the "in a jar" desserts I cook in the Anova. Eliminates any issues (you still have to wipe the inside of the lid when done, but that's also true for water bath sous vide). You could also drop the steam % a bit, or make sure that your dessert isn't cold when put into the oven could help
I honestly love my anova oven. We’ve had ours for over a year. I only turn on my normal oven now once or twice a year to cook larger items like a ham or turkey. Its much easier to clean and maintain than a normal oven and doesn’t heat up the kitchen as much as turning on the large oven. 10/10 would recommend for everyone that has the space and means to purchase one.
For the probe - is there what looks like a small dent somewhere on the probe? It will almost look like it's been pinched. If it has one, that's where the probe actually measures the temperature.
The sensor is actually 2-3 cm back from the tip.
I have had one for around two years. The first one I received had the wrong power plug for Australia, so I used an adaptor while waiting for the replacement oven. Once the replacement arrived, it was a few weeks before I had to send the original one back, so I had two ovens while I waited. I can tell you it was a sad, sad day when I packed the first one and sent it back. Having two was bliss!
My GE microwave from 2005 finally crapped out. At first th-cam.com/users/postUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
I plan on getting one in my custom kitchen. ❤❤❤ Thank you for demonstrating it.
Interesting results. I now want to see what the device can do in the hands of a trained chef!
Appliances like this also come in great during the summer when you want something, but don't want or NEED the heat/size of a full oven. LOVE my microwave/convection oven. I don't need a full oven for a serving of fries or roast veg, and the spin means a more even cook! Used to have a countertop multi/convection oven/broiler with rotisserie, could take a large chicken or small turkey. Crispy and moist and fast since the size is so small...and about $85CDN at the time. For holidays, it also gives you an extra oven space!
Cloud eggs are lovely for tempting poorly children to eat. My mother used them in that way over 60 years ago!!! I think she baked hers, to be accurate.
Oh amazing!
Ben says, that there is 101 better methods, to serve the eggs. I'm looking forward for this video. :D
This is my first ever comment on TH-cam but been watching you guy for years. Really loved the video quality and editing, keep it up!
Ben, "there's a hundred and one better ways to serve eggs at home." Barry, "hold my beer."
I absolutely love mine. My husband is baking croissants and cookies every Saturday. I do bread every now and then but love it for sous vide. I absolutely love that we can create recipes and start them from our phone without having to type a bunch of stuff in on the handle.
A vote for Pass it On but you're limited to cooking gadgets you've reviewed on the channel- air fryer, sous vide oven, pressure cooker, etc!
One thing the APO or any other sous vide device doesn't do is save time. Think of ways to make a challenge using something other than a time limit for best effect.
For one thing, my favorite use for it is reheating food at high humidity. Instead of drying it out like a microwave the food comes out as moist as it was when fresh cooked. But instead of the few minutes the microwave takes, the APO is more like 20.
@@shorttimer874 Actually it can save a lot of time, since steam transfers heat much more efficiently than water or dry air (~5X water & 12X air). So it can actually cook things faster, depending on how you run it.
I have one and its great. You guys should have shown the app in this video. The app is what makes this a godsend
3:05 give Barry a desk
I have one and I love it for the ease of meal preping, I can toss all my protein in for the week cook it to the perfect temperature and then go about and do other things. Also browns stuff a lot better then a standard conduction oven
It’s been a while since we saw a mammoth gadget on the channel. I still remember the one with the Breadmaker.
Happy Wednesday to SortedFood HQ and the community!
Russell hobbs good to go multi cooker claims to do much of the same for about £70. I've had one for a while and they're really good, but I haven't tried the steam, sous vide or rice cooking function yet. Sous vide is something I'll never use because I won't cook in plastic, I'd love to see it reviewed like this though. Best food channel out there by the way. 👍👍
I've been using it for 2 years, and I do everything with. Add a pizza steel and I make good pizza. Air fryer actually works well, and reheats fried chicken almost to fresh standards. The convection oven also tends to cook food faster. It does take practice to use though.
I think this would be amazing for tiny homes, vanlifers or even in a regular kitchen where the oven and hobs are already separated. Replace the regular oven with this. Yes it’s expensive but the various features offer much more than a traditional oven. That said, there are some ovens that might offer similar features now.
One thing to note with the cloud eggs that you didn’t mention was that the oven can do enough for a whole family at one time versus the pan which could only do one at a time. Way more fun for an at home brunch!
America's Test Kitchen just reviewed home countertop combi ovens, and this was the only one they recommended
I’ve had a APO for a couple of months now. They are not without their faults, but in general it has been a great addition to the kitchen.
I tend to monitor temperature with a Meater probe, as the Anova probe can be a little off. Connecting the oven to your phone is a nightmare; something which should be easy, but was very very frustrating. This is something that has been well documented and is desperately in need of a fix.
All in all it gives you the functionality of a Rational without having to spend in excess of 5k. Sous vide function is particularly useful.
I agree. I'm using the new Combustion wireless thermometer, or run a Thermoworks ChefAlarm past the door gasket.
We have an ANOVA oven and love it. It is so much better than our old oven and once you learn all the little tricks you can make incredible stuff very easily with it.
I've had one of these in my kitchen for about a year now and love it. I find a surprisingly good function of it os going from frozen chicken to really juicy cooked chicken without a defrost step.
I've just fell in love with an oven.
Addendum: this could sit in the same place as your oven in the kitchen on a shelf under the hob.
I love how creative you guys were with testing the oven :) Subscribed!😊
Another method for proofing in a normal oven is to have a cold oven, put a high walled baking dish in the bottom, place whatever needs proofing in the middle to top packs of the oven, and then dump a kettle of boiling water into the baking dish and close the oven. You might have to replace the boiling water a couple times. Once its just about proofed take everything out of the oven and preheat for baking like you normally would, I also like to have a metal tray in the bottom to throw cold water in like Ben said. We were taught that trick at my culinary school and its worked very well for me over the years.
Would like to add to what Ben said on 22:20: it also replaced microwave for me in my small kitchen. Overall - best purchase for my kitchen so far.