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Old 12-30-2015, 07:57 AM   #121
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Default Re: Sous vide

Waiting to see how good Anova's customer service is. One of the display segments for the temp on my cooker went out again. It was actually failed on the first plug in right out of the box, but then it came back on after a few minutes. I decided I'd wait to see if it happened again, it did. Submitted a warranty claim Monday morning, waiting to hear back.
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Old 12-30-2015, 08:34 AM   #122
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Default Re: Sous vide

Good luck, Adam!

How did that Brisket turn out, Mark??
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Old 12-30-2015, 09:21 AM   #123
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Default Re: Sous vide

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How did that Brisket turn out, Mark??
Quite good, Michael. Fall apart tender. The fat cat just fell off, so I used it as part of the sear. Didn't need the sear (fell apart) but I like crunchy bits.
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Old 12-30-2015, 11:31 AM   #124
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Default Re: Sous vide

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Quite good, Michael. Fall apart tender. The fat cat just fell off, so I used it as part of the sear. Didn't need the sear (fell apart) but I like crunchy bits.
What temperature did you use?
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Old 12-30-2015, 11:32 AM   #125
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Default Re: Sous vide

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What temperature did you use?
185
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Old 12-31-2015, 03:43 PM   #126
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Default Re: Sous vide

Put some country ribs (pork shoulder) in the tank about 5 hours ago, will pull them out tomorrow evening at somewhere around 34-36 hours. Currently running the bath at 140F, but debating if I want to raise it a bit.
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Old 01-02-2016, 06:53 AM   #127
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Default Re: Sous vide

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Waiting to see how good Anova's customer service is.
Any updates, Adam?

I did some garlic confit yesterday. Real simple, and real delicious. Followed the recipe on the Anova app.



I have some ribeye steaks for later tonight.
Going to sear them off with only the Searzall.
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Old 01-02-2016, 08:40 AM   #128
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Default Re: Sous vide

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Any updates, Adam?
About 2 days after I put in the CS request, I received an email asking me to confirm my address and that was the last I heard. They didn't indicate what they were doing, nor have they emailed a tracking number, so I don't really know what they are doing.

Garlic confit, I'm going to have to try that.


The country ribs went for about 31 hours at 140F, came out very tender, almost too tender. I could have, and still might, make pate out of them. The nice part was being able to easily remove and discard the chunks of fat since they didn't render.
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Old 01-02-2016, 09:25 AM   #129
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Default Re: Sous vide

meant paste, not pate.
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Old 01-03-2016, 07:28 AM   #130
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Default Re: Sous vide

Another 2 inch thick ribeye for dinner last night.
1.5 hours @ 132°
Seared off with the Searzall.



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Old 01-03-2016, 07:45 AM   #131
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Default Re: Sous vide

Now that's a steak.

How do you like the searzall?
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Old 01-04-2016, 07:07 AM   #132
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Default Re: Sous vide

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How do you like the searzall?
Cooking meat with a blowtorch! What's there not to like?

There is a bit of a learning curve, but the two pieces of meat I used it on, I was happy with the results.
I feel like it takes longer to use the Searzall than to just heat up a pan, but that may be because I still don't have it down pat.
Like most things, I think I'll get better with it the more that I use it.
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Old 01-04-2016, 07:29 AM   #133
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Default Re: Sous vide

Anyone trying searing in a fireplace?
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Old 01-04-2016, 07:40 AM   #134
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Default Re: Sous vide

Quote:
Originally Posted by jonumberone View Post
Cooking meat with a blowtorch! What's there not to like?

There is a bit of a learning curve, but the two pieces of meat I used it on, I was happy with the results.
I feel like it takes longer to use the Searzall than to just heat up a pan, but that may be because I still don't have it down pat.
Like most things, I think I'll get better with it the more that I use it.
Thanks. I may invest in one at some point.

Here's a good primer for those who may have just bought a IC unit.

http://www.seriouseats.com/2016/01/f...&utm_campaign=
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Old 01-05-2016, 11:31 AM   #135
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Default Re: Sous vide

I currently have a lamb shoulder in the meat Jacuzzi.
About 20 hours into a 48 hour cook.
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Old 01-06-2016, 06:33 AM   #136
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Default Re: Sous vide

Well, my cooker went completely batshit crazy yesterday. The display segment that was out came back on, but now the cooker seems to completely ignore the set point and just comes up with wildly inaccurate temp readings. It started doing this about 3.5 hours into the 4 hour cook for the garlic confeit, which, BTW, despite the machine going nuts, I was able to limp along to finish the cook and it is delicious.

Customer support at Anova doesn't seem to have done anything since they asked me a week ago to confirm my address.

Personally, I thought the -1768F degree reading that it was sending over BT was kind of droll considering that absolute zero is only -460F.
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Old 01-06-2016, 07:28 AM   #137
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Default Re: Sous vide

That sucks, Adam.
I would hope that they have a replacement Anova overnighted to you.
Maybe ask for an upgrade to a WiFi model for your trouble.
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Old 01-06-2016, 08:14 AM   #138
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Default Re: Sous vide

Thanks Dom. You would think that any company that cares about customer perception and loyalty would do something like that after dropping the ball on this one for the last week-10 days. These bozos don't even seem to know what "customer service" means. I tried calling them about 30 minutes ago, CS is supposedly open from 9am-5pm EST, went straight to the overnight voicemail, which could mean a few things, typically though it means that no one is there to turn off the night attendant. At this point, I'm one step away from filing a chargeback through my CC.
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Old 01-07-2016, 08:41 AM   #139
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Default Re: Sous vide

Well, something woke them up, only took 8 days since their last response, or 12 since my initial request... They sent me a pre-paid waybill for FedEx and a promise of "and as soon as its flagged enroute, we'll send you a brand new unit right back to you!".


<-- my "I'll believe it when it happens" face.
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Old 01-07-2016, 09:32 AM   #140
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Default Re: Sous vide

And I just received a phone call from someone over at Anova apologizing profusely for the delay and claiming the company had extended holiday down time. Plausible, but the situation could have been avoided had they simply put that on the website ahead of time, in the email auto-responder or on the help desk VM.
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