Chef Reviews 12-in-1 Hi-Tech ‘Precision Oven’

Is this oven worth the huge £700 price tag? Today we test the Anova Precision oven to see how much it can improve our cooking!

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[Anna_TravelsByRail]

Ben being corrected by background Kush about the meaning of sous vide was just way to funny. 😂

[connorsmith]

I know its not relevant to the actual cooking but just have to say as a videographer shout out to whoever is behind this new look I've seen over the past few videos, new lighting, shooting style everything looks absolutely great and the team deserves a pat on the back!

[Anna_TravelsByRail]

The decision to get Ben to make cloud eggs was both brilliant and evil! 😂

[fujiwara]

Would love to see you guys test a Cheeesecake recipe in the Anova Oven. The traditional bain marie method in the oven is notorious for being uneven with lighter cheesecakes and I think would be a good test. There was a bakery here in San Francisco called Zanze's that had the most incredibly light and air ycheesecakes that are notoriously difficult to replicate at home.

[PokhrajRoy.]

It’s nice to see Mike back on the channel. Congratulations again to the Huttlestones! Hope everyone is well.

[SoulReaverVidView]

I'm a chef, and I have had one for over a year. I love mine, I basically use it for everything. It replaced my toaster oven, microwave, sous vide wand, and a lot of need for a stove. If you can afford it, it's a great tool.

[paulbentley]

Had one for 2 years… transformatory.
Bread proved and baked, melting chocolate, custard lots of egg applications …scrambled, with steel stone great pizza, whole turkey, has a great recipe to reheat pizza. Down side not quite standard size so you have to buy any trays more than the first, silicone mat etc from anova. It is without hesitation my favourite thing in my kitchen. The version they have the steam comes from the bottom and touches the water container. Over time hot steam cold water causes the plastic to crack, but now current version has a black plastic jacket that stops this, I was given jacket free of charge.

[Morgannin]

Videos as of late are giving some perspectives of the studio layout that we haven't had in a while. It always throws me seeing how different it is off-camera from what I remember seeing years ago.
Also holy dang. That fork trick with the thermometer in the stovetop Sous Vide test is genius. I've always tried to dangle the thermometer very precariously to avoid touching the bottom of the pan, but would never have thought of that.

[hawky]

This would be a game changer for people who only have kitchenettes or limited space that prevents them from having a full stove/oven. I would've personally used the heck out of this back in my university days.

[thedocilefish]

I always love episodes of Tech vs. Techers. It allows Ben and the food team to fully display the smart tricks that can be used to make seemingly unattainable results, while also showcasing new devices and gadgets that can be used to help (or not) achieve those same results.

[Reubenhater]

That switch to Barry at the back after Jamie shouting is hilarious.

[jaredhelder]

As someone with a sous vide and air fryer, I’d totally buy this instead of two appliances. I want to see Ben and Kush play with it and show us new and cool dishes with it!

[fairusejuice]

The newer filming style of this was very nice. Loving the production value well done all involved

[struebz]

This video is great. The editing is at its best. The Barry moment, the Ben getting corrected are both quality moments

[futurekill]

I’ve got an Anova sous vide machine at home and the thing that I love about it the most is the consistency/repeatability of the results. Every single time I use it I get the same exact results. I think that’s a killer feature of these devices.

[madmerlin]

I've had one of these for about 2 years, I find it amazing, I haven't used my previous oven more than a couple of times since I got it, FYI Anova tend to run special offers quite often so you'll be able to get it for quite a bit less than £750

[bedbug]

Loving Ben's " do we have to " at a cloud egg made my week the pure 😅

[bendover-vnwf]

I've cooked many Asian dumplings in the APO so far. Some turned out really good. I mainly do frozen potstickers, har gow, and steam buns.

First I think, as u have done, u NEED to add the 0.5oz of water on the bottom of the machine after door opened. I think it's a must. The skin (particularly for har gow) tends to get very dry in the APO, and I believe it's cuz when u open the door to put them in, it drops the humidity drastically. After the dumplings are put in, the APO does a "slow" return to 100% humidity, adding more water 30s after and waiting 1m then add more water. I think it's cuz it doesn't want to overshoot the set humidity (in case u set let's say 80%). So it does this slow rise till target.

But really, the APO firmware should do a "quick rise" when the steam is set to 100%, cuz no worries about over shooting. Basically if steam is 100%, and door is open then shut, APO should drop 10mL or so water in instantly to get humidity back up quickly. If humidity set at 95% or under, do it's slow rise.

Why is this important? For long cooks like bread or veggies, where u cooking for 30 mins or so. It doesn't really matter if the APO took 4 mins to get back to humidity... but with short cooks (like dumplings, most being steamed for 8m-15m)... 4 mins at low humidity is basically just baking them in oven for 4m (close to half the cook time!)... which really affects the skin... then steaming for the rest.

Ehhe anyway sorry for the rant. But yea APO should update firmware, for that quick rise humidity when 100% steam set and door opened. But in the meantime time I think adding a half a shot of water when u close the door. And make sure u add the dumplings quickly really helps.

When I cook my har gow, I usually do NSVM, 99.5-101C, 12min, rear fan. And add the 0.5oz of water, and make sure door is not opened long. I cook them in a Bamboo steamer, with a mesh silicone dumpling mat on the bottom of the steamer. I put the steamer directly on the wire rack. With no lid. I have a silicone baking slipmat on the rack below it to make things a bit cleaner. I do run the Bamboo steamer under water, to pre moist the wood, and I run the har gow and potstickers under water to pre moist the dumplings (I don't do this with the steam buns). The result is the skin is moist and close to traditional cooking. But I do think I can do better....

I try between 99C and 102C... I do want highier temp, but if I go too high temperature, I don't get that "wet" interior where u can see drops of water drip down the inside of the glass... I want to be in this state to keep things wet inside. If I get to where the water it steamed too quickly and so the glass is dry'ish, I'm too high I think. I do wanna find a highier temp, but still in this state.

I also donno if the Bamboo steamer lid is important or not... the lid does prevent the fan from hitting the skin, and drying out... but I do want water drops to appear on the skin more freely... ideally no fan and no lid is prob best, but need fan with steam. I do wish I could set rear and bottom heat as well (I don't really want top heat, since i want less direct heat on the dumplings skin).

[sinswept]

"No chef tingle happening anywhere over this side of the kitchen." - I have never related more to anything you guys have said! 😂 I am utterly talentless with cooking, but I enjoy watching you :)

[boyantrifonov]

I have this oven and bought one for my parents as well. (They are in their late 60s)

I put their oven on a counter.

Some benefits other than the precision are that now they don't have to bend down to pick up trays of hot food from the freestanding cooker oven.

Another one is that this oven is smaller than a regular oven and reaches temperature very quick and is more economical than the regular oven.

A third benefit is that the whole kitchen does not get warm from using the big oven.

They use the Anova Precision Oven for all their oven needs.

And it fits a 8 Liter 30cm Le Creuset Cast Iron Dutch Oven WITH food inside!