There’s a reddit, icymi!
I’ve been eyeing the Anova one… seemed to have reliability problems, but supposedly awesome when it works.
Have you got one? would you recommend?
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I hadn't seen the Reddit! Not learning a ton here yet, alas, but it's something—thanks.
I have a Miele combi. I often use it as a straight steam oven (sous vide without bath, cooking veggies). Still learning about how to use it effectively in combi mode. Challenging.
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I vaguely remember there being a lot of recipes and how-tos late last year. Possibly try “top in last year” for that, if you haven’t. But I only spent a little time because the sense I got was that the Anova (then new) works maybe half the time, so…waiting for it to get debugged
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Didn't find much in terms of actual posts, but this linked from the header seems quite good!
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Also, follow He’s their marketing person and is totally frank about the pros and cons. He’s an expert in sous vide cooking.
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Thanks, ! (To be precise, former chief innovation officer.) But happy to answer questions about home combi oven cooking!
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Thank you! I'm mostly interested in exploring the results it can produce which cannot be achieved by sous vide or a normal steam / convection oven. The promise of wet-bulb control is exciting, but I've had trouble translating that into ordinarily-unachievable results.
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You can do essentially everything you can with water bath sous vide, but the oven form factor makes it so much less work. Even I very, very rarely break out the water bath these days unless I have a long cook and I need to keep the oven free for other uses.
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Yep, that use case is by far my most common! It's very nice not to have to fill the water bath for a quick sous vide cook (and sometimes to be able to avoid bagging at all)
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In the APO, I typically go bagless unless I'm doing cook-chill. Even confit doesn't _really_ need to be submerged in fat during the actual cooking (but some folks take deep offense to this notion)
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That's good to know! I've long done confit bagged without tons of fat, but I've been a bit worried that bagless combi-ing would lead to dilution via the steam. Haven't tested it carefully; it's a strong vote to hear that you go bagless so consistently!