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holy warp stabilizer

Why do you need to run ads smh

Made an order on April 3rd. It sayed: Shipping: 3-5 business days. On April 8th i contacted support for the first time, because after the purchase - no confirmation email was send. And then i found out, that my parcel will be shipped on May 31st! Because it's just a preorder. On June 3rd they are not even sure when my parcel could be sent. "Sorry for the inconvenience" I'm pretty sure they are just scammers and i will never receive my order nor a refund.

Made an order on April 3rd. It sayed: Shipping: 3-5 business days. On April 8th i contacted support for the first time, because after the purchase - no confirmation email was send. And then i found out, that my parcel will be shipped on May 31st! Because it's just a preorder. On June 3rd they are not even sure when my parcel could be sent. "Sorry for the inconvenience" I'm pretty sure they are just scammers and i will never receive my order nor a refund.

This video is a failure. Can’t really see how the eggs came out. Cuts away too soon. Doesn’t say whether the eggs just came out of the fridge or were sitting on the counter for how long.

It's nice, but the door stopped working (completely) shortly after 2 and a half years... and after using it about twice a month... only! Even amateur equipment has to last much longer!

my control panel is unresponsive...

So imma do that but add equal parts garlic and what % salt do you use? Also just one week and you’re good? Great video! Excited to finally try lacto fermenting with vacuum seals.

Complete BS. When you Sous in a water bath at a certain temp, let say 145, the whole piece of meat from outside to the inside are all even at 145 degrees. This BS "dry sous" is just regular baking because when you set the oven temp at 167 and set the prob in the middle of the chicken to be 145, the finishing chicken will be 145 degrees in the middle, but the outside temp would be much higher. How can you ever call this sous vide? Complete lie!

Isn't vacuum sealing garlic not advised?

It’s very telling that this clip was put out by Anova themselves and there’s been absolutely no interaction from them in the comments. Very poor.

How long should you do the sous vide mode with the probe?

This is the first I have seen of Dry Sous Vide. Please do more videos on this and do into more details on how this works. So I can learn how to apply this to other cooks.

Price

Great Product! If a built-in version comes out, I think it would be even better.

Nice idea but riddled with problems. Like many users mine has now broken after a series of problems. Out of warranty so no fix or replacement, off to landfill. Anova expect you to pay £700 every 2 years to replace the oven when it breaks.

This is incredibly frustrating--what is the lid accessory? I've been trying to find it everywhere

Just got an Asian market with live lobster, fairly cheap. I've got the oven and now a combustion thermometer, that will predict exactly when the lobster is perfect. Can't wait

How to set pure steam and how to turn off the fan? Found out that the top always dry out when I do steam

And it was not baked in a Anova Oven 😂

Emm it’s not in an Anova

Glorious MSG in all its umami PERFECTION. 🥓🍕🧀🍅

Save the oil for pasta....add garlic, red pepper and sprinkle with bottarga.

I wish my Anova Precision oven worked like that but no water ever flows to the tray for my wet bulb sensor so I only get dry bulb temperature. I e-mailed customer service maybe they can do something.

It’s a great oven - but is so fragile. Deep frying in Avocado oil would be much healthier. But admittedly expensive.

I like my Anova combi oven, but is there a way to turn on the light inside without using the app? I just wanna see how the food is coming along without grabbing my phone or opening the oven door.

If I walk into my kitchen and my InstantPot shows -0:02 I know the timer went off two minutes ago. If I walk into my kitchen and my Anova shows 0:00 I don't know if the timer finished 30 seconds ago, 30 minutes ago, 30 hours ago...

I'll try it when I can afford it. It may be a bit.

Does anyone know how much the product weighs?

First time I see a CEO using his own products, lol

Without a lid? On the full pickle setting? It boils over when I tried it.

This is not helpful and the only help from their website is the pdf of the subpar pictographic that I already have. Please demonstrate how to do wet ingredients

Excellent, looks amazing

What in the fuck, a steak boiled in a bag comes out charred??? Holy shit, the level of bullshit in this video to sell a product.

I'm concerned about the danger zone issue but the video confused me further. I've always been taught that the danger zone is 40 to 140 F. The video says above 129 F is safe, but this falls within the typical danger zone. I'd appreciate any clarification.

Have tried to infuse keep getting an error code E1 have checked the gasket that seems okay not happy as this is less than two weeks old.

All this needs is to turn off when done 😢

Recipe, please!

What bags did you use? I had a 20 lb bird and the 1 gallon did not work. I'm d-boning at this point.

Whoever did the audio for this really should’ve used a de-esser on the narration.

What accessory is that is it the food saver one

Why did you cut off some of the meat at the beginning?

One feature other vacuum sealers have that I havent seen addressed for this one yet is a removable drip tray. If you vacuum something where liquids come out of the bag- 1 is there a removable tray to easily clean the liquids out of???? 2 can the liquids go down into the vacuum pump destroying the pump or how has the pump been protected?

What temperature & how long for a WELL done/ZERO PINK tenderloin beef steak? And which model would be ideal for use for a single person? Thank you!

For a device that costs over 400€ I‘m curious: the chamber doesn’t look that big. What if I‘d like to marinade a whole 4-6kg Brisket (which is standard size) or 3kg Boston butt for pulled pork. Will it fit?

Recipe?

wondering if anyone has used this until for extended periods of time. We purchase a half cow, pig and butcher our own chickens. Our current Foodsaver model (high end) quits properly sealing before we are even half way through the pig let alone the cow. Wondering if this would be a better option for longer use.