Love using this for all my dinners...

Love using this for all my dinners...  Read Less

 I got this Anova as a birthday present a couple of weeks ago and had the pleasure of using it on 3 occasions to cook steak. I ...  Read More

 I got this Anova as a birthday present a couple of weeks ago and had the pleasure of using it on 3 occasions to cook steak. I had bought a cheaper sous vide wand which to be fair worked really well but Anova is like one of the big boys with regards to sous vide wands. This one has WiFi and Bluetooth and you have to download their app to link it all up. Using it is very simple indeed. 54.5c is what I like. You can set the temperature and duration on the unit or on your app. I use Bluetooth rather than WiFi and it has been reliable. I also use a cooler box to fill up with water which helps to maintain an even temperature. I don't have a vacuum sealer so I use Ikea zip lock bags and slowly insert the bag into the water to displace the air before sealing it. Becareful not to flood your bag when you're submerging it. I leave the steaks in for an hour to an hour and a half and even my thick sirloins have been fine. I read somewhere that if you leave it in the water bath for many hours you risk changing the texture of the meat. It can actually become to soft. I've used it for rump, sirloin and ribeye. I think it works best with rump and sirloin. Perhaps my cut of ribeye was a bit too fatty to sous vide. Rump in particular is amazing. Never have I had it so tender before. Together with the general tastiness of rump, I think I'll be buying it more often. I've finished the steaks in different ways and I've used a BBQ, cast iron skillet and a frying pan. All were good. Just make sure it's very very hot and sear it for a short time. I am truly a convert to the sous vide method of cooking steak.Update #1: cooked 2 rumps and 2 sirloins the other night. 54.5c but set for 2 hours as a trial. Hmmm, I thought the texture was actually too tender, too soft. I didn't really enjoy it. I do prefer my steak with some texture to it. I'll be sticking to 60 to 90 mins max.Update #2: used for chicken breast and salmon. Firstly, the chicken breast were the most moist and tender chicken breasts I've ever had. Do put a couple of drops of liquid smoke in the bag with whatever flavourings you like as this is highly recommended. Take it out bung it briefly onto a cast iron grill pan and there you go. Perfect chicken. Salmon turned out fine, not much better than usual cooking to be honest and it is a bit off a faff keeping the cooked fish intact when taking it out of the bag.Update #3: used multiple times over past 4 months. Very consistent results everytime. No issues thus far with reliability. Still 5* rating.Please take a second to hit the helpful button. It makes writing these reviews and constantly updating them worthwhile. Thank you  Read Less