Quote:
Originally Posted by PostandIn
I'm totally bummed out. Got home after work and my Anova has malfunctioned / failed. The display had gone crazy with half the LCD's out and it was no longer heating or circulating. Running four consecutives days. Water level was fine. Unplugged it, replugged it, but now there's no display, can't turn it on and it just makes a faint ticking noise. Thoughts / ideas? Beef short ribs salvaged.
|
Warranty?
How old is the thing? If it looks pretty new... there's a... umm... unethical way to get a warranty done, but it sorta involves purchasing another Sous Vide, then selling the "spare" after you send in the unit for replacement.
I have read the fuses can be the culprit on Anova failures.
Quote:
Originally Posted by Russic
This is the part where I swallow my pride and admit that for an entire year I didn't realize there's a second adjustment point on the clamp that controls the height. I was using a stock pot all year that held what seemed like 50L of water. Turns out I could use just a standard pot once I lowered the clamp. It throws off the min/max water level markings, but you can eyeball it.
I'm making assumptions here, but what if your meat is actually cooked, and what you're seeing is just uncomfortably new? When I cook a never-been-frozen pork loin, it comes out quite pink. It would make my mother cringe, but it's safe and it's beautiful. Cooking sous vide retains a lot of moisture, so sometimes things come out looking fairly undercooked. You could always just use a meat thermometer to ensure it's hit the target temperature.
|
Yes and no. I know I can use a regular pot, but another issue I have is the pot isn't big enough for what I wanted to do with the Sous Vide. I did realize I could adjust the height using the ring, but I generally make servings for 5-6 people, so basic pots were a no fly due to the size issue.
Regarding your comment about the steak, the meat is still cold inside even after a quick sear. Steak was cold inside, chicken was translucent, not even pink. Pork was pink, but only on one chop that was thicker than the other 3. So at first I was wondering about the difference in Sous Vide cooking, but now I think my frozen meat is taking forever to thaw.
But in hindsight, I am now also wondering if it's because I'm cooking 4-6 portions of extra thick meat in one go and whether those other posters that are saying 30 minutes are only cooking 2-3 portions. 2x the portions of extra thick iciness means more cooling of the water. 2x 30 minutes is an hour ish or more. Maybe that's why?
Quote:
Originally Posted by D as in David
Mine came yesterday! Where's the best place to start? The beginning of this thread?
Sorry, really busy because I'm in the midst of getting my house ready for sale and Xmas and such.
|
Whatever your heart desires. Literally. Don't change your eating habits, just change the cooking of it.