Sous vide

CigarNut · 02-16-2016, 04:58 PM

I am in the midst of cooking a brisket and had a weird thing happen with my Anova -- the unit stopped heating but it reported the correct temperature, both on the unit itself and via Bluetooth.

I power cycled the Anova and it started working again, but the temperature dropped significantly, so I don't know how my brisket is going to turn out...

I contacted Anova, but they had little to offer other than to watch for the problem and if it occurs again I should contact them for repair/replacement.

CigarNut · 02-17-2016, 10:54 AM

Quote:

Originally Posted by CigarNut

I am in the midst of cooking a brisket and had a weird thing happen with my Anova -- the unit stopped heating but it reported the correct temperature, both on the unit itself and via Bluetooth.

I power cycled the Anova and it started working again, but the temperature dropped significantly, so I don't know how my brisket is going to turn out...

I contacted Anova, but they had little to offer other than to watch for the problem and if it occurs again I should contact them for repair/replacement.

I called Anova last night and left a message on their support line (it was after hours). They called me back this morning and are going to exchange my unit for a new one.

The only drag here is that I use my Anova a lot -- 2 or 3 times per week, and it will take up to 10 days to get my replacement unit...

Overall, I am impressed with the customer service.

BigAsh · 02-22-2016, 08:00 AM

34 hour chuck roast at 130...salt, pepper,garlic, rosemary and thyme...out of the bath then onto a rack to "dry" a bit while I prepped other things...re-seasoned with salt and pepper then seared in very hot pan with some bacon grease...served with sweet potato fries and roasted spaghetti squash with caramelized onions and bacon...thought it came out great...texture was "primerib-ish" though I wouldn't pass up a prime rib for it...but at $3.50 /lb I make it again...

Pre-sear "ugly"

Post-sear yummy

Plated...

02-16-2016, 04:58 PM	#1
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide I am in the midst of cooking a brisket and had a weird thing happen with my Anova -- the unit stopped heating but it reported the correct temperature, both on the unit itself and via Bluetooth. I power cycled the Anova and it started working again, but the temperature dropped significantly, so I don't know how my brisket is going to turn out... I contacted Anova, but they had little to offer other than to watch for the problem and if it occurs again I should contact them for repair/replacement. __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

02-22-2016, 08:00 AM	#3
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,055 Trading: (46)	Re: Sous vide 34 hour chuck roast at 130...salt, pepper,garlic, rosemary and thyme...out of the bath then onto a rack to "dry" a bit while I prepped other things...re-seasoned with salt and pepper then seared in very hot pan with some bacon grease...served with sweet potato fries and roasted spaghetti squash with caramelized onions and bacon...thought it came out great...texture was "primerib-ish" though I wouldn't pass up a prime rib for it...but at $3.50 /lb I make it again... Pre-sear "ugly" Post-sear yummy Plated... __________________ Keith