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.

Re: Sous vide
 

Good luck, Adam!

How did that Brisket turn out, Mark??

Re: Sous vide
 

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.

Re: Sous vide
 

What temperature did you use?

Re: Sous vide
 

185

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.

Re: Sous vide
 

Any updates, Adam?

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

http://i867.photobucket.com/albums/a...psqod4wxxl.jpg

I have some ribeye steaks for later tonight.
Going to sear them off with only the Searzall.

Re: Sous vide
 

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.

Re: Sous vide
 

meant paste, not pate. :fp

Re: Sous vide
 

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

http://i867.photobucket.com/albums/a...psz9ffjjaw.jpg

http://i867.photobucket.com/albums/a...psjioconhz.jpg

Re: Sous vide
 

Now that's a steak. :tu :dr

How do you like the searzall?

Re: Sous vide
 

Cooking meat with a blowtorch! What's there not to like? :banger

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.

Re: Sous vide
 

Anyone trying searing in a fireplace?

Re: Sous vide
 

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=

Re: Sous vide
 

I currently have a lamb shoulder in the meat Jacuzzi.
About 20 hours into a 48 hour cook.

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.

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.

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.

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!".


:na <-- my "I'll believe it when it happens" face.

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.