Having a V2 of their stick, which sits in the drawer while I use the half-the-cost Inkbird off eBay, I can't say I'm all that surprised.It appears that there are a number of problems with the oven,
Having read up on CVAP and combi ovens and talked to many professionals who work in commercial kitchens and bakeries, I can say with confidence that there are plenty of valid culinary reasons for an oven to feature steam, forced air convection, and extreme temperature stability. And while I'm not opposed to using lab equipment in the kitchen, I can't imagine that thing having any significant benefits over the offering from Anova. It's less accurate, isn't a proper convection oven, cannot control humidity, and has a narrower operating range of temperatures. It's also ugly, has an inferior control system, and requires 18" of overhead clearance, so good luck setting it under your kitchen cabinets (not that anyone would want to).
I don't mean to be negative, I just am not into gadgets and gizmos that have little benefit. I understand bread ovens benefit from the steam but bread aside, what would be the advantages of using one of these ovens vs cooking in a heavy walled dutch oven that will offset the temp swings in your existing oven?
How does it go with 100-hour cooks?So the most immediate revelation is that it is a sous vide cooker.
It's not particularly unusual in SV.No idea ... what do you cook for 100hrs?
Last time I did it, it was just hanger steak.Definitely post some pictures when you do your next 100 hour cook. Must be quite a joint of meat.
Steam ovens are defenitely not gadgets or gizmos. An airfryer could perhaps be characterized as such but a steam oven, no way.I don't mean to be negative, I just am not into gadgets and gizmos that have little benefit. I understand bread ovens benefit from the steam but bread aside, what would be the advantages of using one of these ovens vs cooking in a heavy walled dutch oven that will offset the temp swings in your existing oven?
It just means you're in the majority, that's allhate to go against "the juice"
Exactly, it's not like you have to stand around and watch itThat said, I've cooked for 100 hours (and not infrequently cook for 72) and it's not especially difficult or labor intensive. It very much is a "set it and forget it" sort of thing, and not something to rule out for no good reason.
Nice one, definitely looks good!By my standards a complete success. The ribs were much more moist than I would expect from my Egg.
Just wondering why you didn’t set the oven temp for your target temp like soups vide? I’m going back and forth on the oven. Looks really interesting but I don’t usually like to get the 1.0 version of something. Are you a bread baker? Interested in using steam for baking bread. Also, how much heat does it give off. It gets really hot where I live so want something that doesn’t heat up the house like the big oven does.Sooooooo .... I dug a small rack (3 ribs) of prime rib roast beef bones out of the freezer. Perfect for my first longer cook sous vide on my Anova Precision Oven. Normally I would smoke these on my Big Green Egg at 250F for 1- 2 hours. I prepped them exactly the same as I would for an Egg smoke. Garlic powder, salt, pepper and my own dry rub. I put it into the Anova under a 4hr sous vide cook at 200F, 100% steam and a 130F target on the probe. I thought ... that will be good for a start. Within 45 minutes the ribs were passing the 130F target so I reset things to a 150F target, 80% steam and left the cooking time at 4 hours. Within 90 minutes total cooking time I had hit the target temperature but the ribs were a bit tough to the Thermapen probe. I left things alone and to my amazement the internal temperature stayed constant at 150F. After 4 hours total cooking time the cook timed out and I let the ribs rest for about an hour. They were at least as tender as would be a slow cook on the Egg. Just before dinner I brought the oven temperature to 375F and used the top burner in the oven to give some crust to the ribs.
Here’s a pic. of the results.
View attachment 98897View attachment 98898
By my standards a complete success. The ribs were much more moist than I would expect from my Egg. Were I more experienced Chef I probably wouldn’t have to go through this learning curve. I would say that the learning curve has been easier than I expected. Early results have been better than I expected. Next up ... a roast of some sort ... maybe a chicken.
Stay tuned!
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