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I still poach eggs in the shell in my Anova Precision Oven often. The 13 minute egg is pretty unbeatable. I think the decline in sous vide use in commercial ki

I still poach eggs in the shell in my Anova Precision Oven often. The 13 minute egg is pretty unbeatable. I think the decline in sous vide use in commercial kitchens is largely just because befuddled health regulators pushed everyone toward CVAPs, which do the same thing without the plastic. Now that I’ve got the APO, I cook nearly everything in it. I wish I could get a regular oven-sized version.

bbatha 2y ago
Miele makes wall combi ovens that are standard sized. Well they lose some cooking volume for the steam components.
- mattmaroon 2y ago
  Thank you, those are awesome. I'm stuck with freestanding at the moment but may build a house soon and I would for sure get these!
SV_BubbleTime 2y ago
The APO is new to me. Looks interesting. Can it really “sous vide” a steak? Does it brown it too?
- randerson 2y ago
  I have an APO too and love it. While it’s possible to add a second phase to the cook with 0% steam, it isn’t enough to give you a crust on a steak. I still use a cast iron pan to sear it. The main issue I have with SV, either bagged or bagless, is that the meat needs to be thoroughly dried before searing. So I normally cook it without steam but at 200F or so with a wireless thermometer telling me when it is 10F below my target doneness. A lot like sous vide and the APOs precise temp control still comes in handy.
  - mattmaroon 2y ago
    You can just blot the meat with a paper towel really quickly. You don't want surface moisture of course, because evaporative cooling means anything with water in it basically only cooks at 100C, so basically you'll have to cook it longer to get the same sear and thus overcook more of the meat below the surface. But you want the meat to be as moist as possible, it helps keep the seared portion shallower. Searing dries out the crust, so you want that all to happen as fast as possible, meaning you want it as hot as you can get without "torch taste". (Contrary to popular belief, torch taste comes not from torch fuel but compounds formed at too high heat, that just only happens with a torch.) So full steam plus hit with a low power torch (Iwatani) is my daily driver and if I'm cooking for a lot of people I use the Searzall but that's like once a year. But it's fun for the whole family to finish the prime rib roast that way.
- mattmaroon 2y ago
  You wouldn't really brown it that way. It's basically a very large, very accurate wi-fi toaster oven. You could maybe open the door to let the steam out, put the top heating element on full, and broil it, but you'd probably end up overdone in the process. I just recommend a torch, a cast iron pan, or your oven's broiler for finishing most thiungs.
- vluft 2y ago
  I have an APO as well, and use it extensively, but I'd note that a) they have never released an API as originally promised (and eventually scrubbed all mention of the promise) and b) as of August of last year, new purchases will be charged a subscription fee for using the mobile app, which is necessary for most of the things you'd get an APO for.
  - SV_BubbleTime 2y ago
    That’s good info! And a terrible business.

bbatha 2y ago

Miele makes wall combi ovens that are standard sized. Well they lose some cooking volume for the steam components.

mattmaroon 2y ago
Thank you, those are awesome. I'm stuck with freestanding at the moment but may build a house soon and I would for sure get these!

SV_BubbleTime 2y ago

The APO is new to me. Looks interesting. Can it really “sous vide” a steak? Does it brown it too?

randerson 2y ago
I have an APO too and love it. While it’s possible to add a second phase to the cook with 0% steam, it isn’t enough to give you a crust on a steak. I still use a cast iron pan to sear it. The main issue I have with SV, either bagged or bagless, is that the meat needs to be thoroughly dried before searing. So I normally cook it without steam but at 200F or so with a wireless thermometer telling me when it is 10F below my target doneness. A lot like sous vide and the APOs precise temp control still comes in handy.
- mattmaroon 2y ago
  You can just blot the meat with a paper towel really quickly. You don't want surface moisture of course, because evaporative cooling means anything with water in it basically only cooks at 100C, so basically you'll have to cook it longer to get the same sear and thus overcook more of the meat below the surface. But you want the meat to be as moist as possible, it helps keep the seared portion shallower. Searing dries out the crust, so you want that all to happen as fast as possible, meaning you want it as hot as you can get without "torch taste". (Contrary to popular belief, torch taste comes not from torch fuel but compounds formed at too high heat, that just only happens with a torch.) So full steam plus hit with a low power torch (Iwatani) is my daily driver and if I'm cooking for a lot of people I use the Searzall but that's like once a year. But it's fun for the whole family to finish the prime rib roast that way.
mattmaroon 2y ago
You wouldn't really brown it that way. It's basically a very large, very accurate wi-fi toaster oven. You could maybe open the door to let the steam out, put the top heating element on full, and broil it, but you'd probably end up overdone in the process. I just recommend a torch, a cast iron pan, or your oven's broiler for finishing most thiungs.
vluft 2y ago
I have an APO as well, and use it extensively, but I'd note that a) they have never released an API as originally promised (and eventually scrubbed all mention of the promise) and b) as of August of last year, new purchases will be charged a subscription fee for using the mobile app, which is necessary for most of the things you'd get an APO for.
- SV_BubbleTime 2y ago
  That’s good info! And a terrible business.