OT - I’m done with Sous Vide

DoubleEgger

I’ve never really been a fan of the SV except for warming leftovers. I use it infrequently for a couple of specialty items. I decided to make some chocolate pots this afternoon. After doing all of the prep, the Annova crapped out and started flashing random numbers. Tried unplugging it a few times only to return to the same BS. Went to Annova’a website for troubleshooting but that was a joke. Nothing more than call us Mon -Fri etc. I bet I didn’t use that dang thing 20 times. Tossed the ingredients in the trash. I’m not a happy camper right now. No way I’m tossing another $150 down that rabbit hole. 

The Cen-Tex Smoker

Sorry man. You done with Sous Vide or anova? 

Photo Egg

That sucks.
I had issues with my first 2 Anovas. This was back when they wete local in west Houston. I asked if i could drop it off for them to look at and was told no. You must ship it the 2 miles from my office to their office.lol

DoubleEgger

The Cen-Tex Smoker said:

Sorry man. You done with Sous Vide or anova? 

Both. SV is more trouble than it’s worth especially when I don’t like SV protein. I can reheat BBQ in a pot of water. 

Rascal

Interesting to read, and thank you.  I've been semi-interested, but never keen enough to pull the trigger.  Now I guess I'll stick with what I've got... pressure cooker, slow cooker, etc.  Others may differ, but that's OK.

DoubleEgger

The Bluetooth never worked. Called customer service and got the run around. Realized that Bluetooth was a waste and never pursued it. 

DoubleEgger

When you are making the panty droppers and Anova decides to coc_ block you... 

Ozzie_Isaac

DoubleEgger said:

The Cen-Tex Smoker said:

Sorry man. You done with Sous Vide or anova? 

Both. SV is more trouble than it’s worth especially when I don’t like SV protein. I can reheat BBQ in a pot of water. 

 I thought I was the only one.  SV'd protein does not do it for me at all.  Prefer it all done on the BGE, method depends on protein.

I like SV for eggs, creme brule, and reheating meat.

BTW, thanks for sharing your misfortune.  I will get my SV running now before I mix ingredients.

JohnInCarolina

So... no more pots?  

DoubleEgger

Ozzie_Isaac said:

DoubleEgger said:

The Cen-Tex Smoker said:

Sorry man. You done with Sous Vide or anova? 

Both. SV is more trouble than it’s worth especially when I don’t like SV protein. I can reheat BBQ in a pot of water. 

 I thought I was the only one.  SV'd protein does not do it for me at all.  Prefer it all done on the BGE, method depends on protein.

I like SV for eggs, creme brule, and reheating meat.

BTW, thanks for sharing your misfortune.  I will get my SV running now before I mix ingredients.

Mine was running for over an hour beforehand. It decided to crap out while I was adding the eggs to the mix. 

Ozzie_Isaac

DoubleEgger said:

Ozzie_Isaac said:

DoubleEgger said:

The Cen-Tex Smoker said:

Sorry man. You done with Sous Vide or anova? 

Both. SV is more trouble than it’s worth especially when I don’t like SV protein. I can reheat BBQ in a pot of water. 

 I thought I was the only one.  SV'd protein does not do it for me at all.  Prefer it all done on the BGE, method depends on protein.

I like SV for eggs, creme brule, and reheating meat.

BTW, thanks for sharing your misfortune.  I will get my SV running now before I mix ingredients.

Mine was running for over an hour beforehand. It decided to crap out while I was adding the eggs to the mix. 

 Well that sucks!  Only solution is a backup.  Kind of like a sump pump.

bgebrent

Sucks man.  You only have bad luck.

Skiddymarker

Sorry to hear that your ANOVA is a-never, that’s not good. 
Steaks and chops, seared in a CI, brief sear just for colour, in the SV and then finish sear when ready to eat guarantees a great steak. Prime rib is excellent if put on the egg at low as you can go with some smoke, until the outside drys, and IT is below 100º, then into the SV and finish blast either on the egg or in CI before serving. 

What is it you didn’t like about SV protein?

DoubleEgger

I don’t like the texture of SV steaks, chops, and chicken. 

RRP

Sorry to read your frustration as well as others comments. My ANOVA is the basic dumb one with no bluetooth crap and it works like charm. Just like my 17 year old Food Saver - model 1050. No fancy bells and whistles just draws down the air and then seals, while others here have had many issues.

Carolina Q

All good to know. Sounds like issues with product AND customer service. If they hadn't been sold out, I would have bought one last week for Target's $38, but only because it was so cheap. Just as well, apparently.

I have a 40+ year old crock pot and a $25 digital temp controller which works pretty well for SV (assuming what I'm cooking will fit in the pot). But I rarely use even that Rube Goldberg setup. Didn't like SV chicken. Veggies and steaks take too long and taste no better than standard methods. The only thing that's really good (so far) is a 48 hour chuck roast. But... 48 HOURS! 

Sorry about your situation, but thanks for posting.

DoubleEgger

JohnInCarolina said:

So... no more pots?  

The end of an era... 

bgebrent

DoubleEgger said:

JohnInCarolina said:

So... no more pots?  

The end of an era... 

I’ll make some for you.

Skiddymarker

DoubleEgger said:

I don’t like the texture of SV steaks, chops, and chicken. 

Really? I can’t tell much of a difference, but then steak and chops are never in more than 1 to 2 hours. I often do a steak at 130º and drop in chicken breast for SWMBO. Her’s gets a finish on the egg or Smokey Joe to just brown it a bit and take the IT to about 145ºish, then some sauce. Steak gets a hot sear and serve.
I do know that long cooks on roasts produce an “I don’t like this” texture. 

UncleBilly

JohnInCarolina said:

So... no more pots?  

I haven’t gotten on the SV train yet, but I do my chocolate pots on the stove top in a water bath canner.  I use the Maverick to monitor the temp.  

blasting

First the surprise thread on thermapens, and now Anova.  Next week blackstones and the CGS?  The madness must stop!

JohnInCarolina

UncleBilly said:

JohnInCarolina said:

So... no more pots?  

I haven’t gotten on the SV train yet, but I do my chocolate pots on the stove top in a water bath canner.  I use the Maverick to monitor the temp.  

Oh you can do them a bunch of different ways.  I was mostly just expressing some sadness for @DoubleEgger and his SV end.

Shanker1

I don’t comment on here often but I had the same issue not too long ago. After some research, it turned out that the Anova will behave that way when the steam from the bath infiltrates machine.  I had mine in the corner of the counter directly below the upper cabinets and the steam couldn’t escape. Moved it into the open and after a while all was good. Poor design for a machine that heats water but hopefully this is also your problem and you can continue to get some use out of it. 

DoubleEgger

Shanker1 said:

I don’t comment on here often but I had the same issue not too long ago. After some research, it turned out that the Anova will behave that way when the steam from the bath infiltrates machine.  I had mine in the corner of the counter directly below the upper cabinets and the steam couldn’t escape. Moved it into the open and after a while all was good. Poor design for a machine that heats water but hopefully this is also your problem and you can continue to get some use out of it. 

Thanks. I usually use a lid but didn’t have it on this time. Wasn’t under a counter though. Maybe it’ll work again when it drys out. Who would have thought a SV couldn’t handle a humid environment. I appreciate the tip. 

gonepostal

In the middle of my 2nd SV cook as i type this...Chicken tonight...have heard good things. Giving pots a try next. Lucked up with the clearance sale at Target last week so no biggie if it bombs out quickly but sorry to hear about yours...

Proser

My Anova did the same thing to me and customer service was no help. Ended up buying a Sansaire about 18 months ago and no trouble so far.  Knock on wood

DoubleEgger

Proser said:

My Anova did the same thing to me and customer service was no help. Ended up buying a Sansaire about 18 months ago and no trouble so far.  Knock on wood

Yeah, the customer service was so inept the last time I reached out to them that I’m not going there this time. My sanity is worth more than that. 

caliking

Dude, you’re famous on the interwebz. 

This popped up on my Google cards/feed/whatever it’s called. 

DoubleEgger

Oh geez 

Jeremiah

Never liked it either. John’s pots were good, as are reheated pulled pork and pulled beef, but don’t like the texture it gives proteins even with the finishing grilling. 

jeffwit

I did some lamb chops that I liked pretty well, but haven’t liked chicken, steak, or a chuck roast that I’ve done. Pots are enough for me to keep it around, though.