Anova Precision Cooker for poaching sausage
Posted: Wed Nov 04, 2015 19:25
Some of us old boys never get tired of new toys and so I added to my collection. For some time I have been looking at getting a sous vide heater and circulator for poaching sausage and when Anova dropped the price to $139 with free shipping, how could you not?
http://store.anovaculinary.com//product ... oCW4Pw_wcB
Gave it a test run yesterday and here are some of my observations. The beauty of this gadget is that you can poach almost in any container and anywhere you have an electrical receptacle. I used to poach on top of our kitchen stove in a large stock pot. In addition to my wife not liking the bit of the mess it made, I always had problems with keeping the temp steady and it was always hotter on the bottom of the pot than on the top. The Anova cooker circulates the water and keeps the temp perfectly steady. You can see in the picture below that I used a meat lug for the job which was able to handle a 22" sausage. Since the Anova would take a very long time to bring the the water to poaching temp, you have to preheat the water on the stove first. After that, the circulator does a great job in keeping the temp perfectly steady.
The cooker is a basic gadget, definitely not commercial grade and one has to be careful not to damage the impeller when assembling and disassembling it. The controls are easy and as long as it works for while, I'll be happy with it. And I just might cook a sous vide meal with it!
http://store.anovaculinary.com//product ... oCW4Pw_wcB
Gave it a test run yesterday and here are some of my observations. The beauty of this gadget is that you can poach almost in any container and anywhere you have an electrical receptacle. I used to poach on top of our kitchen stove in a large stock pot. In addition to my wife not liking the bit of the mess it made, I always had problems with keeping the temp steady and it was always hotter on the bottom of the pot than on the top. The Anova cooker circulates the water and keeps the temp perfectly steady. You can see in the picture below that I used a meat lug for the job which was able to handle a 22" sausage. Since the Anova would take a very long time to bring the the water to poaching temp, you have to preheat the water on the stove first. After that, the circulator does a great job in keeping the temp perfectly steady.
The cooker is a basic gadget, definitely not commercial grade and one has to be careful not to damage the impeller when assembling and disassembling it. The controls are easy and as long as it works for while, I'll be happy with it. And I just might cook a sous vide meal with it!