Chef Reviews 12-in-1 Hi-Tech ‘Precision Oven’
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Is this oven worth the huge £700 price tag? Today we test the Anova Precision oven to see how much it can improve our cooking!
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Jamie saying alexa set the oven made my alexa in the other room go off but when i try and get it to work when I'm in the same room it ignores me 😂🤦♂️🤦♂️
I have never even heard of cloud eggs.
I will say the watertank is not heat proof. trying to season an oversized pan at 400 degrees F with the door ajar i kinda melted the top of the water tank a little.
i have one in a small kitchen without a regular oven.
It would be interesting to know if the same investment in, for example, cooking lessons, would enable a similar level of comfort in cooking as this oven seems to offer.
How did you get the alexa skill to work? Every time I try it only seems to work on alexas in the US.
You just wouldn't sous vide on stove 😀 So I think that comparsion is bit weird, you would use circulator. Also, you can actually just get normal ovens that are part of kitchen with this functionality, so I just cannot understand why you would get one.
I think my tovala is a better deal
I want to know how it compares making toast to the other extremely fancy toasters you tested!
Is the oven sucking all the air out to cook sous-vide? I didn't think so. I'd rather put all that money into ingredients than into that oven. I'd like to know how much the guys were paid to advertise that product.
I think the most difficult part about sous-vide cooking, is saying the word sous-vide. It's not sous-vee. Get it right.
Ben, "Cooking under pressure" is called "Pass It On"
for some reason my brain just forced me to think £700 was £700,000 and I just thought like sure but no matter how good it is there's no way that its that good lmao glad I got there eventually
American me: “700lbs! What’s that thing made of lead?”
That oven would be about $850 US. It's in the range of a conventional oven. So I see this as an option for:
* a kitchen remodel replacing the oven
* a new kitchen installation replacing the oven
* a large kitchen with room to expand
It seems impressive and I think we may start to see ovens with this level of precision control become staples of the marketplace.
Welcome back Mike and congrats . You were missed
Why would you bother?? Just learn to cook fish!!
Really want to see what Ebbers makes with it on the "slow weekend cook"
The idea of adding varying humidity to cooking is interesting. One issue that I've always dealt with in the area I live in is humidity ruining things. I'd consider looking at one of these if it also had a method of conditioning the air (keep in mind that air conditioning is the combination of cleaning, humidity control, and temperature control), so that humidity doesn't get out of control. Another feature I'd like to see is a chamber purge, especially with a high humidity cook, so that it all doesn't come out of the front door when it could instead be vented elsewhere in a controlled manner. I wouldn't be surprised to see similar in other machines in the future, all you really need is a humidity sensor to step up any other machine. Let this trickle down to other brands (such as Ninja, as this oven is basically that with a water tank), and give it a generation or two to get around teething issues, and it'll easily be half the price if not a third.
"Precision," is also a bit of marketing wank. To be precise, you need your thermocouples to be precise, of which most within the home kitchen will not be. But that doesn't really matter anyways, everyone knows that their ovens are off by a handful of degrees, everyone knows to adjust accordingly. Plus you have to understand how food actually cooks to rule out why the 'precision' marketing is BS anyways, the outside of your food will always be cooler than the oven chamber, even under convection this is true though to a lesser extent, you also have a gradient within the chamber and a gradient within the food itself as it cooks from outside to inside. It's taking precision in a pretty unscientific way that just does not practically work for actual precision. Ironic that they're also using a bad probe, for a single-element probe you do want the element within the tip, so either they have bad probe design in that way or the entire shaft is also conducting temperature to the tip, which is also bad design; so how's that for 'precision?' And to really put the nail in the coffin for 'precision' being marketing, it's literally the name of the oven, might as well make an oven named best or choice and market it on how (not) good it is; god I hate marketing, there's a special circle of hell just for marketing teams.
'You could get incredible results after you've played around with it,' and you could get good results by learning cooking techniques you're not familiar with. Except one costs £700 and takes up counter space. The price really isn't worth it unless you're already replacing another countertop oven that doesn't already steam, and even then it'll save you money to wait as this thing is pretty overpriced for what it is.
Also the whole sous vide thing. While it does translate to under vacuum, it's referring to there not being an insulative layer of air within the cooking bag bag, not cooking under a vacuum; to do so you'd need a vacuum chamber with an internal heating element. Kush wasn't exactly correct, plus cooking in a vat of water is of a higher pressure than cooking in air, so Ben was partially more correct. Either way, the effect is essentially dry poaching, you're cooking in a liquid but without the liquid interacting with the food besides heat transfer.
"CLOUD EGGS?? Barry's not even here!" …. cut to Barry sitting in the back 😂😂😂
It's aimed at people like me, but I already have an Anova sous vide and worse than that I look at it and think "so which goes in the bin, my Sage Oracle or my mixer?" – answer is neither, and that's where they have a problem. Not only that the salmon thing kinda proves that for a lot of things I'm interested in cooking the standard water bath sous vide is better anyway. I feel like that's a real problem: I wonder if the real buyers of this might actually be smaller restaurants and bistro type affairs, even though it probably has "not for commercial use" slapped all over the box and manual. In 5-10 years when I need to swap my actual double combi oven I'd kill for tech like that in it though – I just highly doubt it'll be made by Anova. Stongly disagree on no safety net out there – a proper water bath sous vide is that and also I couldn't live without my Meater, particularly when cooking things like steaks and joints: multiple Christmases in a row I've cooked amazing joints of beef for the family that I know I couldn't achieve those levels of perfection without the Meater. Oh and FWIW my microwave with prove bread, it's a reasonably common feature with combi microwaves these days..
For a quick second I thought you meant it weighed 700 pounds. I was like "No way it's that heavy". I'm so stupid lmfao.
At home??? Cloud egg is dumb… (actually its dumb anyway)… as said.. there are much better ways to enjoy an egg.
I've cooked many Asian dumplings in the APO so far. Some turned out really good. I mainly do frozen potstickers, har gow, and steam buns.
First I think, as u have done, u NEED to add the 0.5oz of water on the bottom of the machine after door opened. I think it's a must. The skin (particularly for har gow) tends to get very dry in the APO, and I believe it's cuz when u open the door to put them in, it drops the humidity drastically. After the dumplings are put in, the APO does a "slow" return to 100% humidity, adding more water 30s after and waiting 1m then add more water. I think it's cuz it doesn't want to overshoot the set humidity (in case u set let's say 80%). So it does this slow rise till target.
But really, the APO firmware should do a "quick rise" when the steam is set to 100%, cuz no worries about over shooting. Basically if steam is 100%, and door is open then shut, APO should drop 10mL or so water in instantly to get humidity back up quickly. If humidity set at 95% or under, do it's slow rise.
Why is this important? For long cooks like bread or veggies, where u cooking for 30 mins or so. It doesn't really matter if the APO took 4 mins to get back to humidity… but with short cooks (like dumplings, most being steamed for 8m-15m)… 4 mins at low humidity is basically just baking them in oven for 4m (close to half the cook time!)… which really affects the skin… then steaming for the rest.
Ehhe anyway sorry for the rant. But yea APO should update firmware, for that quick rise humidity when 100% steam set and door opened. But in the meantime time I think adding a half a shot of water when u close the door. And make sure u add the dumplings quickly really helps.
When I cook my har gow, I usually do NSVM, 99.5-101C, 12min, rear fan. And add the 0.5oz of water, and make sure door is not opened long. I cook them in a Bamboo steamer, with a mesh silicone dumpling mat on the bottom of the steamer. I put the steamer directly on the wire rack. With no lid. I have a silicone baking slipmat on the rack below it to make things a bit cleaner. I do run the Bamboo steamer under water, to pre moist the wood, and I run the har gow and potstickers under water to pre moist the dumplings (I don't do this with the steam buns). The result is the skin is moist and close to traditional cooking. But I do think I can do better….
I try between 99C and 102C… I do want highier temp, but if I go too high temperature, I don't get that "wet" interior where u can see drops of water drip down the inside of the glass… I want to be in this state to keep things wet inside. If I get to where the water it steamed too quickly and so the glass is dry'ish, I'm too high I think. I do wanna find a highier temp, but still in this state.
I also donno if the Bamboo steamer lid is important or not… the lid does prevent the fan from hitting the skin, and drying out… but I do want water drops to appear on the skin more freely… ideally no fan and no lid is prob best, but need fan with steam. I do wish I could set rear and bottom heat as well (I don't really want top heat, since i want less direct heat on the dumplings skin).
I've wanted one for a while. I want to get rid of my old electric range, install an new counter with an induction cooktop and use one of these to replace my toaster oven and regular oven.
Edit: I'm a long time ANOVA fan, I owned the original immersion circulator and later upgraded to the wi-fi model which I've used ever since, gave the OG to a cousin to get him hooked on sous vide.
Way out of my price range
Sous Vide is ridiculous… just cook the damned food either either 'low and slow' or 'fast and hot' and be done with it!
I want one…don’t have the countertop realestate nor the money for one…..but still i want one.
Welcome back Mike, congratulations! 🖤
The Barry isn’t here bit really made me laugh
Alexa warning 19:08
The Anova can probably do about 20 dumplings at a time per shelf, compared with the bamboo steamer which can do considerably less.
I had a cheap hundred aussie dollar BBQ, upgraded to a thousand dollar smoker that had a computer controlled intake and charcoal feed, so it's completely set and forget – and that leads me to use it far more than I otherwise would. After seeing this I'm now eyeing off my hundred dollar air fryer….
This is great!. I wonder if it heats up fast enough to proof first and then (without taking the buns out) crank up the heat to full baking temp fast enough to fully bake.
This video is great. The editing is at its best. The Barry moment, the Ben getting corrected are both quality moments
why didn't you practice the voice option in real time? you have 3 million subs..hello? is this a professional channel or do you think you can get away with laziness? i am starting to think you're either suck ups or paid to be "fairness" "biased" whatever word i can make up.
17:44 that dark meat looks rubbery. chicken is impossible to solely cook in an oven.
you really have to make it sous vide or boil it in water and then finish it off in the oven to get the right texture.
why didn't you make the cloud egg in the steaming basket? the only reason i would ever buy that oven is if i wanted to make french baguette without having to do all the extra steps in a regular home oven.