This is my second sous vide cooker th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Hey, just had the opportunity to watch your video, and like the others, I wanted to express a sincere thanks for sharing with us! Though an accomplished cook, I'm just getting into sous vide; and this just helped me to simplify my understanding of the concept itself, not to mention the practical application, vessel parameters, etc. Thank you for sharing your time and experience on the unit. Very helpful, and the video was really well done. Cheers!
This should be required viewing for all Anova owners and sous vide aficionados in general. I thoroughly enjoyed this video and have a clearer plan for my next cooking vessel purchase/setup after my first, a Fagor 10 qt pressure cooker Duo I believe. Cheers!
I definitely agree with previous commenters. Excellent presentation and the best one on the net so far. I just ordered the Anova One after realizing that the newer Kickstarter unit will not be available till mid December. I will also be ordering the Vacmaster VP215 to go with this unit. Cant wait to get started.
Zentient1 I couldn't help but look at your other posts and it seems we have similar interests. I did wood turning for many years as well, first with the ShopSmith 5 in 1 bench and finally with a smaller no name one. I did mostly pens, decorations and bowls. I also play guitar and I assume by your music video you must play one of those many instruments. :)
Thanks one and all for the kind words about the video. Yesterday, I purchased an Anova Precision Cooker, WiFi edition. I hope to make another video soon that shows the differences in the units.
Thank you, for a very well done video. Have you made any videos showing how to make holes in the polycarbonate & cooler tops? If you have made the videos on making these holes could you please include a link; many of us would be very grateful. Again, thank you.
Thanks so much for this, very helpful! I've had my Anova for two weeks, using my two large stock pots, but I definitely want to use your plastic box idea!
I followed your lead on the use of reflectix, however, I positioned the unit at one corner along the long side of the container. The reflectix was used directly on top and the cover was placed above it. Then I purchased 1/2 inch Styrofoam at Home Depot and cut and contoured panels forcing them into the container lip. I fashioned a bottom and used tape to initially connect the pieces. I later used long bamboo skewers cut to 6 in length to insert and connect the panels. With both the reflectix and foam, I set the temperature to 130 degrees and shut the unit. After about an hour and a half the temperature only dropped 2 degrees. The Anova unit also runs very cool. Extended cooking should yield very low cost due to the insulation.
Wow! Well done sir! Well done indeed. // I have been frantically looking for a video dealing with the issues discussed in this video. I recently purchased an Anova Precision Cooker from Anova's Kickstarter and want to have everything ready for when it arrives in August. // Gratitude.
Excellent video. I went to the Container Store website but couldn't locate the rack you use for vertical placement of the vacuum bags. I am hoping for a bit more information so I can find it on their website. Thanks!
The rack is in fact sold at" The Container Store", the name is: Small 4-Sort Divider. The barcode is: 6201626364. The dimensions are: 6.5" x 10.25" x 3.25" h.
Jack I also have the large 4-sort divider. I had to squeeze the width a bit one time, but then it fits nicely in the container. www.containerstore.com/shop?productId=10000707&N=&Ntt=4-Sort+Divider
Yodaismycopilot The divider in the video is the "Medium" size unit. As I mentioned in a previous comment, the "Large" unit also fits after you adjust the width by squeezing the base one time.
Thank you, for a very well done video. Have you made any videos showing how to make holes in the polycarbonate & cooler tops? If you have made the videos on making these holes could you please include a link; many of us would be very grateful. Again, thank you.
@hipnolobster, yes an insulated container will dramatically increase the capacity of any immersion circulator. Rated capacities are usually for uninsulated containers. If you use a covered cooler, you could easily do several times the rated capacity. You'd almost certainly want to start with hot water, though, because it would take the Anova's heating element forever to heat that much water.
I appreciate how in depth this is, but I have to ask why you didn't pick one of the corners in the cooler opposite the hinges so you could still keep the lid functional. Just a thought and thanks again!
Very well done video! Thanks for taking the time to do it! Is that an older style cooler? Everything similar I've seen in the stores have the hinges molded in, in some way.
Steve, I cut my polycarbonate container lid with a band saw. However, it would be a pretty simple matter to use a coping saw (an inexpensive hand tool) to make the cutout. I also recently also added a hinge about 6" from the back edge of the lid. Now I can swing the top up instead of removing it. I'll make another video soon with the details.
Zentient1, thank you for the video! You seem to not only be knowledgeable in the kitchen but in video production as well. Cooking question: do you pretreatment your food before sous vide? Why or why not? Thank you and cheers!
Mark Garciano Mark, thanks for the kind words. I am not quite sure I understand your pretreatment question. Normally, the raw food goes directly into vacuum sealed bags before being placed in the water. I don't pre-sear meats (I do that after sous vide cooking)
Great Video, Thank You for taking time to do this. I do have a question concerning the maximum size of container I can use for this machine. I am planning to purchase this to cook in a 22 gallon container for 24-48 hrs. I would like to know your thoughts before I make the purchase. Thanks.
Where did you find those cooling racks for the bottom of the container? I believe I have the same size Cambro food storage container (4.75 gallons), but the only racks that I can find that fit inside are 8x10 chrome plated racks, which have multiple reviews on Amazon stating that they rust immediately. I'm trying to find stainless steel racks that will fit inside. Thanks in advance.
+Luke Hagenbach I agree that the chrome plated ones rust... I use them sometimes, but don't leave them in the water between uses. I got a dense plastic dishdrain from the container store (it may have been an Oxo) and cut it in half, so they fit in the container. So far, so good.
+Christopher Blyth I am fortunate enough to have a full woodworking/woodturning shop. So I used my bandsaw to cut the lid, and I used a Dremel tool to cut the lip of the container. Hand tools can also be used, for example a hand scroll saw, or a handle that holds a single hack saw blade can be useful.
Great video with nice mods. Well done! I can't wait to see what you cook with it. Say, what is the machine next to where you rest the polycarbonate box? It looks like a massive George Forman grill. Or, is it a vacuum sealer? I can't tell. I would love to know if you recommend a vacuum sealer!
While coolers come with uninsulated lids, these may be insulated very readily by purchasing a can of the "Great Stuff" or other brand of æreosol foam insualtion, and drilling a few holes around the edges of the lid, then just injecting the foam.
Hi, can anyone tell me why you need to circulate the heated water. I use a large pot on my induction hob to heat the water and I can regulate the temp precisely and seem to get excellent results.
Joe Ditta , I got that one from a local restaurant store, and later put a hinge on the lid. I now use a hinged Pro container from www.perfect-sousvide.com/pro-line
Are you still rocking these machines? I did the same setup as you back then but now my machines are broken. One power button has failed and the other has giving my a non stop low liquid shut warning and shut off 😟
I cut my polycarbonate container lid with a band saw. However, it would be a pretty simple matter to use a coping saw (an inexpensive hand tool) to make the cutout.
I don't know if the heating capacity is affected much. The factors really include the power of the 1000 watt heater compared to the temperature outside the vessel and the insulating properties of the vessel and the volume of water and food in play. So far, the Anova has performed beautifully with everything I've tried.
+MrKleenexDude yeah I ended up figuring that out. I now use a crockpot and the temperature still fluctuates. I have yet to buy a polycarbonate container but I will soon and then see how it work. Thank you very much.
minor correction, there is no 'lower' water sensor, there's a water sensor (shorter tip) and temperature sensor, (longer tip down by the heating elements).
Thank you very much guys love it too expensive for me I’m trying to look at a restaurant supply would have the stainless steel are use the steam table tubs thank you very much God bless
This is my second sous vide cooker th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
This was immensely helpful. If you ever need more money to pay for cooking gadgets, you could have a promising future in voice overs.
Taylor... what's the old line? "I have a face for radio"
Thanks for the kind words.
Hey, just had the opportunity to watch your video, and like the others, I wanted to express a sincere thanks for sharing with us! Though an accomplished cook, I'm just getting into sous vide; and this just helped me to simplify my understanding of the concept itself, not to mention the practical application, vessel parameters, etc. Thank you for sharing your time and experience on the unit. Very helpful, and the video was really well done. Cheers!
Randy, thanks for the kind words about the video.
This should be required viewing for all Anova owners and sous vide aficionados in general. I thoroughly enjoyed this video and have a clearer plan for my next cooking vessel purchase/setup after my first, a Fagor 10 qt pressure cooker Duo I believe. Cheers!
I definitely agree with previous commenters. Excellent presentation and the best one on the net so far.
I just ordered the Anova One after realizing that the newer Kickstarter unit will not be available till mid December. I will also be ordering the Vacmaster VP215 to go with this unit. Cant wait to get started.
Thanks for the kind words about the video, I hope it helps people get started.
Zentient1 I couldn't help but look at your other posts and it seems we have similar interests. I did wood turning for many years as well, first with the ShopSmith 5 in 1 bench and finally with a smaller no name one. I did mostly pens, decorations and bowls. I also play guitar and I assume by your music video you must play one of those many instruments. :)
The best configuration Sous Vide video I've seen. Thanks very much.
Thanks for offering your configurations-very useful for me as a sous vide newbie!
Great job, as a new user of the Anova this provided excellent examples of how to maximize my latest cooking toy.
Job well done and thanks for sharing
Thanks one and all for the kind words about the video. Yesterday, I purchased an Anova Precision Cooker, WiFi edition. I hope to make another video soon that shows the differences in the units.
Thank you, for a very well done video. Have you made any videos showing how to make holes in the polycarbonate & cooler tops? If you have made the videos on making these holes could you please include a link; many of us would be very grateful.
Again, thank you.
I haven't made videos about making the cutouts. I used a bandsaw, but you could use hand tools, particularly a coping saw to make the cuts.
or a hole saw
Thanks so much for this, very helpful! I've had my Anova for two weeks, using my two large stock pots, but I definitely want to use your plastic box idea!
I cannot find the Welshine polycarbonate food box 12x18x9.
Yours is the best introductory video I have seen, thank you.
Just wanted to tell you that this is one hell of a video. Great job
I followed your lead on the use of reflectix, however, I positioned the unit at one corner along the long side of the container. The reflectix was used directly on top and the cover was placed above it. Then I purchased 1/2 inch Styrofoam at Home Depot and cut and contoured panels forcing them into the container lip. I fashioned a bottom and used tape to initially connect the pieces. I later used long bamboo skewers cut to 6 in length to insert and connect the panels. With both the reflectix and foam, I set the temperature to 130 degrees and shut the unit. After about an hour and a half the temperature only dropped 2 degrees. The Anova unit also runs very cool. Extended cooking should yield very low cost due to the insulation.
Very good information. You put a lot of thought in to your set-ups and it shows. Thanks!!
this was more informative than the manual or the video on Anova's site. Thank you.
Great, so helpful. I am going to start using mine this week and I am searching for all kind of information. Many thanks
great video. Thanks for taking your time to describe us about Anova
Excellent. And with great ideas I haven't seen anywhere else.
This is a thoroughly fantastic video.
Wow! Well done sir! Well done indeed. // I have been frantically looking for a video dealing with the issues discussed in this video. I recently purchased an Anova Precision Cooker from Anova's Kickstarter and want to have everything ready for when it arrives in August. // Gratitude.
I'm glad you found the video useful... fun playing with new toys, eh?
Really good video, thanks for sharing your good ideas!
I picked up a lot of info from this presentation. Thank you
Outstanding Video, Many great ideas.
Excellent video. I went to the Container Store website but couldn't locate the rack you use for vertical placement of the vacuum bags. I am hoping for a bit more information so I can find it on their website. Thanks!
The rack is in fact sold at" The Container Store", the name is: Small 4-Sort Divider. The barcode is: 6201626364. The dimensions are: 6.5" x 10.25" x 3.25" h.
Jack I also have the large 4-sort divider. I had to squeeze the width a bit one time, but then it fits nicely in the container.
www.containerstore.com/shop?productId=10000707&N=&Ntt=4-Sort+Divider
Zentient1 So, just to clarify, the 4-sort divider in the video is the "large?" Not the "small?" They also sell a "medium" size I think.
Jack Thanks.
Yodaismycopilot The divider in the video is the "Medium" size unit. As I mentioned in a previous comment, the "Large" unit also fits after you adjust the width by squeezing the base one time.
Thank you, for a very well done video. Have you made any videos showing how to make holes in the polycarbonate & cooler tops? If you have made the videos on making these holes could you please include a link; many of us would be very grateful.
Again, thank you.
@hipnolobster, yes an insulated container will dramatically increase the capacity of any immersion circulator. Rated capacities are usually for uninsulated containers. If you use a covered cooler, you could easily do several times the rated capacity. You'd almost certainly want to start with hot water, though, because it would take the Anova's heating element forever to heat that much water.
Superb video and explanation. Thanks very much!
Well Done. Thank you for your time and ideas.
I appreciate how in depth this is, but I have to ask why you didn't pick one of the corners in the cooler opposite the hinges so you could still keep the lid functional. Just a thought and thanks again!
Very well done video! Thanks for taking the time to do it! Is that an older style cooler? Everything similar I've seen in the stores have the hinges molded in, in some way.
I bought my cooler very recently. It's a current model.
Great video, well done
Excellent training video. What type of blade or saw did you use to cut the polycarbonate plastic container and lid?
Steve,
I cut my polycarbonate container lid with a band saw. However, it would be a pretty simple matter to use a coping saw (an inexpensive hand tool) to make the cutout. I also recently also added a hinge about 6" from the back edge of the lid. Now I can swing the top up instead of removing it. I'll make another video soon with the details.
Great idea on the hinge, thanks!
Zentient1, thank you for the video! You seem to not only be knowledgeable in the kitchen but in video production as well.
Cooking question: do you pretreatment your food before sous vide? Why or why not? Thank you and cheers!
Mark Garciano Mark, thanks for the kind words. I am not quite sure I understand your pretreatment question. Normally, the raw food goes directly into vacuum sealed bags before being placed in the water. I don't pre-sear meats (I do that after sous vide cooking)
Could you let us know when method and tool you used to cut the container and lid? I need to do the same thing to my container. Thanks.
Great Video, Thank You for taking time to do this. I do have a question concerning the maximum size of container I can use for this machine. I am planning to purchase this to cook in a 22 gallon container for 24-48 hrs. I would like to know your thoughts before I make the purchase. Thanks.
It's got a 1000 watt heater, and is spec'd for a capacity of 22 liters, so your container is four times the size that the manufacturer say is maximum.
***** 22 gallons!! what are cooking
Very interesting, thank you for posting!
Where did you find those cooling racks for the bottom of the container? I believe I have the same size Cambro food storage container (4.75 gallons), but the only racks that I can find that fit inside are 8x10 chrome plated racks, which have multiple reviews on Amazon stating that they rust immediately. I'm trying to find stainless steel racks that will fit inside. Thanks in advance.
+Luke Hagenbach I agree that the chrome plated ones rust... I use them sometimes, but don't leave them in the water between uses. I got a dense plastic dishdrain from the container store (it may have been an Oxo) and cut it in half, so they fit in the container. So far, so good.
Great tips, very helpful!
Great video on your setup!
I was wondering what tool you used to cut the polycarbonate container and lid?
Thank you,
C. Blyth
+Christopher Blyth I'd also like to know that :)
+Christopher Blyth I am fortunate enough to have a full woodworking/woodturning shop. So I used my bandsaw to cut the lid, and I used a Dremel tool to cut the lip of the container. Hand tools can also be used, for example a hand scroll saw, or a handle that holds a single hack saw blade can be useful.
Nice video and setup. What type of blade did you use to cut into the polycarbonate container?
ericmaxton really?
Great video with nice mods. Well done! I can't wait to see what you cook with it. Say, what is the machine next to where you rest the polycarbonate box? It looks like a massive George Forman grill. Or, is it a vacuum sealer? I can't tell. I would love to know if you recommend a vacuum sealer!
Trent, that's a Vacmaster VP112 chamber vacuum sealer.
Epic video. So informative
that was a fantastic video, thank you!
Nice Video, thanks for the ideas.
Great video. Thank you.
Fantastic video. Thank you
While coolers come with uninsulated lids, these may be insulated very readily by purchasing a can of the "Great Stuff" or other brand of æreosol foam insualtion, and drilling a few holes around the edges of the lid, then just injecting the foam.
Hi, can anyone tell me why you need to circulate the heated water. I use a large pot on my induction hob to heat the water and I can regulate the temp precisely and seem to get excellent results.
Could you tell me where you got your container I didn’t hear the name could you tell me appreciate it thank you very much
Joe Ditta , I got that one from a local restaurant store, and later put a hinge on the lid. I now use a hinged Pro container from www.perfect-sousvide.com/pro-line
Are you still rocking these machines? I did the same setup as you back then but now my machines are broken. One power button has failed and the other has giving my a non stop low liquid shut warning and shut off 😟
i also want to know how you cut your polycarbonate container?
I cut my polycarbonate container lid with a band saw. However, it would be a pretty simple matter to use a coping saw (an inexpensive hand tool) to make the cutout.
I really like the cooler idea...
Woww very helpful thanks a lot
Does using an insulated vessel increase the heating capacity of the unit over 5-6 gallons?
I don't know if the heating capacity is affected much. The factors really include the power of the 1000 watt heater compared to the temperature outside the vessel and the insulating properties of the vessel and the volume of water and food in play. So far, the Anova has performed beautifully with everything I've tried.
Excellent video.
A styrofoam box might be a good vessel too
***** The possibility of a puncture would scare my away from the styrofoam.
you have the vaccum sealer I want, how much did you pay for yours?
I paid $549 plus shipping from Webstaurantstore.com
I did not have success with the 30qrt cooler as the anova I have, which is the model released after yours, was not able to sustain the temperature.
+atviking That is far above the recommended maximum. The recommendation is 4-5 Gallons / 15-19 Liters.
+MrKleenexDude yeah I ended up figuring that out. I now use a crockpot and the temperature still fluctuates. I have yet to buy a polycarbonate container but I will soon and then see how it work. Thank you very much.
minor correction, there is no 'lower' water sensor, there's a water sensor (shorter tip) and temperature sensor, (longer tip down by the heating elements).
Thanks for the clarification
Thank you very much guys love it too expensive for me I’m trying to look at a restaurant supply would have the stainless steel are use the steam table tubs thank you very much God bless
Well done.
awesome vid.
Great voice. Some of these utube videos are difficult to understand because the announcer sounds like he is talking in a bathtub.
grrrrrr-eat video! thank you