At last! someone who cooks veg and not med rare steak with this machine. Nice vid, thanks. Paul UK.
@DD-sq3mr
7 жыл бұрын
this is the first video i have seen of yours and i will be checking out alot more. LOL loved the video great job !
@Keefcooks
7 жыл бұрын
Welcome Dillon!
@dominic3006
6 жыл бұрын
Thrilled to learn something new...and delicious. Just saw an advertisement on an online meat merchant that included the Anova Immersion Circulator, supposedly free', in the description. Did not know what the AIC was until your video. Thank You Sir Chef. I will obtain one. bon' appetite'...
@Keefcooks
6 жыл бұрын
Gotta be really expensive meat if they can give these things away!
@mickeyblue2647
7 жыл бұрын
thank you for sharing this video, I look forward to trying out this product i enjoy cooking and if there is a way to get the most nutrition, and better flavor from my food i will be giving it a try. 👍🍽🍷
@idlr83
7 жыл бұрын
hey keef thanks mate for the video , great jobs and please keep posting more videos cheers mate.
@gtrgdss
7 жыл бұрын
thanks for your video!
@AbsolutEdd
8 жыл бұрын
Thats bloody brilliant! Cheers Keef. I've been looking for Sous Vide machine and don't have a lot of storage room. I'll look out for one of these.
@Keefcooks
8 жыл бұрын
+AbsolutEdd Only on their website really - anova.com, although I believe they have done a deal with Apple stores in the US.
@AbsolutEdd
8 жыл бұрын
+KeefCooks Got it. thanks keef. it was anovaculinary.com just incase any other fans are looking.
@goneyellow
5 жыл бұрын
Well done.
@barrytipton1179
5 жыл бұрын
I have a ALDI one was reluctant to spend as much as the Anova however yous looks much easier to use and for the extra looks better I used to either under or over cook meat normally over for safety now i sous vide its much nicer my first beef joint I did at 60c was too over cooked I now do at 55c for beef .my first veg attempt failed didn’t sink them enough and was scared of over cooking ... I am totally happy now with my sous vide tempted gift it to my daughter and by a Anova with Wifi... I bought a polycarbonate bath on amazon well under £20 made my own lid with a plastic chopping board and polystyrene on top,,,, no cooking smells even put it in lounge etc for heating if you are frugal and if on a water meter used bath water for washing up ..... Go and buy one you won’t regret it ..
@seanonel
8 жыл бұрын
What I like about the Anova, is that it reaches temp quick. What I like about my Polyscience, is that it takes a long time, but it can work in 0.1 degrees... I would swap mine for anything!
@Keefcooks
8 жыл бұрын
+seanonel I don't think .1 of a degree makes much difference, but it wouldn't have killed Anova to add that in - I think the actual hardware is capable of that level of precision, but their interface design isn't.
@GB-cv8nb
6 жыл бұрын
Great video, Keef. I managed to pick up a Sous Vide wand from ALDI for £29. So far it's worked great but if it should break it came with a 3 year warranty.
@Keefcooks
6 жыл бұрын
Wow! What brand is it?
@GB-cv8nb
6 жыл бұрын
KeefCooks , It's a brand called Ambiano, exclusive to Aldi as far as I know. Here's one for sale on eBay: rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F162716013869
@diesertyp7822
6 жыл бұрын
Bought one for 55€ and I'm excited! :D
@Keefcooks
6 жыл бұрын
It might change your life!
@seanonel
8 жыл бұрын
You've got the same bump on your head as I have from falling down and smashing my head into the corner of a cupboard from being in a drunken stupor. *true story* Not saying you're a drunk though... :-)
@mikeotter4668
7 жыл бұрын
Hello Keef! Do you still use your SV kit? I'm thinking of buying one this week on the back of seeing some great food videos but wonder if I'd get bored with it and throw it into the back of the cupboard with the sandwich toaster.....
@Keefcooks
7 жыл бұрын
Hi Mike - I use it 2 or 3 times a week - definitely a keeper for me!
@mikeotter4668
7 жыл бұрын
Cheers Keef appreciate the reply and I will get one :)
@stevenwang3597
4 жыл бұрын
Anova or Wancle? Wancle sous vide: amzn.to/2S9OQtw as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices. 1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle. 2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy. 2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable. 3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls. 4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C 5.Warranty. Anova 1 year, Wancle 2 years 6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5° 7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn't overheat. The maximum is to ensure that water-sensitive circuitry doesn't get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces. 8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them) 10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display. Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.
@PVflying
8 жыл бұрын
Just to add, I'm looking forward to seeing some sous vide recipes from you and have one question which has been bugging me... Can you cook a "casserole" grade steak such as chuck steak or braising steak and tenderise it with a long sous vide cook then serve it up as steak frites, instead of paying for fillet or sirloin? I have a slice of top rump in the fridge and am eyeing it for dinner today. Just need to get that Arduino working...
@Keefcooks
8 жыл бұрын
+MrCurry Yeah, go for it. It will certainly be tender after an hour or two, but possibly not as juicy as the more expensive cuts - I know, I tried it with a salmon cut of beef.
@PVflying
8 жыл бұрын
+KeefCooks will give it a try and let you know..
@alankaeckmeister3050
8 жыл бұрын
I just ordered one last night and have not actually used one yet. Do you believe there is a risk of the chemicals in the plastic bags releasing into the water and food?
@Keefcooks
8 жыл бұрын
I don't think so - if they are sold for use with food they should be safe. If you listen to the alarmists and preudo-scientists you'd die of starvation!
@tj5804
6 жыл бұрын
Do you still use it keef
@Keefcooks
6 жыл бұрын
Yes, I do - 2 or 3 times a week. Definitely a keeper!
@liamwillis8541
8 жыл бұрын
Keith, I just did your potato recipie and it was under cooked, not even near done. What did I do wrong???ThanksTexan
@Keefcooks
8 жыл бұрын
Aargh - you probably used Fahrenheit, whereas I always, always use Celcius! And in my videos I always, always mention that. But not in this one. Dang! Sorry about that.
@brothaman4578
8 жыл бұрын
The camera panning in and out is not added production value. It just makes your viewers feel seasick. X-P
@Keefcooks
8 жыл бұрын
It's a point of view, certainly. :-)
@garrikenglish1332
5 жыл бұрын
I thought that your specialty was fried chicken,, pal. Lol
@Keefcooks
5 жыл бұрын
#1697 kzitem.info/news/bejne/05qgvaGDpZN4do4
@inoyomama
7 жыл бұрын
thought it was the Swiss
@PVflying
8 жыл бұрын
Very timely video Keef as sous vide does seem to be taking off and I'm part way though putting together a DIY sous vide solution using an old slow cooker and an Arduino project: www.instructables.com/id/Cheap-and-effective-Sous-Vide-cooker-Arduino-power/?ALLSTEPS the immersion circulator is cool but I don't like the way the pan stays uncovered - can't be very energy efficient for a long cooking time?
@Keefcooks
8 жыл бұрын
+MrCurry Hahah - I looked at the home-made thing a while ago, but the electronic trickery is beyond me! As far as efficiency goes, I do worry about that. I don't think the heating element does much work once it's up to temperature, but the impeller is whizzing around all the time. Evaporation is only really noticeable when you're doing vegetables in the 80s - you could cover the vessel with foil to prevent that.
@PVflying
8 жыл бұрын
+KeefCooks I guess you could find a plastic sheet from somewhere (recycle a document cover?) and cut a hole to match the circulator's diameter then use that as a lid to your dish. Would certainly cut the heat loss somewhat.
@bobbobless522
8 жыл бұрын
Made in Chinese sweatshop for a couple of bucks, give it a fancy sounding name and sell it for 200 bucks. Bit like the i phone. I'd never let any immersed electrical heater by itself. Thats how fires start.
@Keefcooks
8 жыл бұрын
That's how globalisation works. If you were prepared to pay $1000 for this, or $2000 for an iPhone made in the USA then things might be different. As for immersion, it's designed for that and complies with all relevant safety legislation.
@diggerpete9334
8 жыл бұрын
Kettles, water heaters, irons, electric showers, coffee makers are water immersion electrical devices that work safely every time in millions of households. The electrical power is isolated from the water it heats. Devices bought from reputable retailers are tested and approved by health and safety regulators before being allowed on sale. Your fear is only because of your ignorance not because products like this are dangerous.
@Keefcooks
8 жыл бұрын
Well said Peter Peter!
@Warvvolf
7 жыл бұрын
bob bobless French for "vacuum seal" I guess it does sound fancy.
@Keefcooks
8 жыл бұрын
A few people have been asking whether it is safe to cook food in plastic bags. I think it is, and I did a vlog about it: kzitem.info/news/bejne/z6J-l5N-bIpkfoo
@KeyMakers
7 жыл бұрын
no way is it safe to cook in those plastic bags !!! ... not a chance ! .. I would not even use the plastic bags that are made to handle heat above 100C ... because ... IMO there is no plastic made anywhere that is heat stable 100% ... i.e. ALL plastic cook ware is ALWAYS leaking plastic into our body to some degree .. even plastic containers kept in the fridge have been shown to be adding toxins to air in the container ... its your health .. don't do it ! .. the up side is not worth the down side .. and the down side will only show up after years and years of usage .. and then it is very tricky to remove that stuff from our human body. Eating food cooked in plastic is just not healthy ... regardless of the up sides.
@devinthomas4866
7 жыл бұрын
And we never landed on the moon, Elvis is alive and I saw Bigfoot at McDonalds
@dl6216
7 жыл бұрын
where's the chicken Colonel Sanders...?
@Keefcooks
7 жыл бұрын
#1457 kzitem.info/news/bejne/05qgvaGDpZN4do4
@MrSaiLikesPie
7 жыл бұрын
CHEEEEIIF KEEEEF
@andrewcullen8635
7 жыл бұрын
So you know better than the scientists that have spent years doing tests and research into what temperature is needed to kill the salmonella. Exactly what research have you done or was it information from some sales person trying to sell you the machine?
@Keefcooks
7 жыл бұрын
Personally, of course not. But lots of actual scientists have done lots of actual research on this. The point I was making is that cooking temps are normally given based on the quickest time to kill the majority of the bacteria, but sous vide does it by holding the food at a lower temperature for a much longer time. The bacteria eventually give up and die of boredom. A bit like me and your comments.
@ganzewelt1896
7 жыл бұрын
Sous Vide = Under Pressure water displacement method is NOT under pressure Sous Vide means vacuum packing Low temperature cooking is great even without Sous Vide, as you demonstrated, but it is NOT Sous Vide.
@Keefcooks
7 жыл бұрын
Whatever the semantics, it's known as sous vide.
@ShazamImagineThat
7 жыл бұрын
Definition of words is not an issue of semantics. You have an issue with admitting you are wrong based upon this and other comments you have left.
@Keefcooks
7 жыл бұрын
Definition of semantics: "the branch of linguistics and logic concerned with meaning". Translation of sous vide from French to English: "Sous-vide (/suːˈviːd/; French for ‘under vacuum’)". If you have watched more than one of my videos, you might find that I have no issue whatsoever with being wrong, making mistakes and freely acknowledging it. You, however, seem to have a penchant for jumping to unwarranted conclusions (see what I did there?). LOL.
@ShazamImagineThat
7 жыл бұрын
What I see by your last comment is supportive of my claim concerning definition versus semantics along with your issues with admitting fault. Like most individuals with mental problems, they don't realize that they actually have a problem.
@Keefcooks
7 жыл бұрын
ShazamImagineThat ROTFLMAO What I see from your reply is that you have no sense of humour whatsoever. If I have a mental health issue, I'm extremely happy with it, thank you.
Medical?Don't know what you mean. Expensive? Probably not - here's a very boring document about it: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-much-energy-does-sous-vide-use#SV-Power-Consumption-Benchmark-Results The main energy consumption is the initial heating of the water - after that the heater will come on briefly to maintain the temperature. Then you have the circulator motor which is like the pump in a fish tank. And BTW, potatoes take 1 hour, not 60.
@IliasKournianos
8 жыл бұрын
that was so bad.......................................................
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