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I'm jonesing to get my hands on a countertop combi oven like the Anova. You could automate this entire process with much better temperature control and an inte
by joezydeco 5y ago
I'm jonesing to get my hands on a countertop combi oven like the Anova.
You could automate this entire process with much better temperature control and an internal probe to get the timing right. I've done engineering on professional combis and what you can do with those is pretty awesome.
Anova won't be the one to make it in the mass market but eventually one of them will step up to kick off the next air fryer craze (since combis can do that too)
- tptacek 5y agoI am too, but I assume countertop combis are going to do the same thing circulators did and cost and arm and a leg now and then like 1/3rd as much 2 years from now for much better products.
- joezydeco 5y agoThe Anova is $600 so it's already reaching the asymptote. I don't know if I want an oven built much cheaper. The one thing I wish the APO had was a controllable vent to purge the steam but it gets by with quick temperature swings.
- cthalupa 5y agoI really enjoy my APO, but honestly, for steaks, between it, reverse sear, and the circulator, I still go for the circulator most of the time. I generally will be juggling a variety of things trying to get them all to finish at the same time, so being able to hold the steaks there if I get behind is nice. The APO could do it too, but it's generally handling something else for the meal that would suffer from being bagged. I have used the APO's psuedo vide mode for steaks using the probe and it does work very well and is quite quick. It's also killer for bread - way easier and (for me) better results than the dutch oven methods. Now that the APO has a new tank design it solves the only real complaint I've had it it though, so I do highly recommend it. Between it at my Breville SOA I haven't used my regular oven in years.