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Ambiano Sous Vide Machine

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  • skipsdaughter
    Club Member
    • Dec 2018
    • 67
    • Eastern Iowa

    Ambiano Sous Vide Machine

    I was walking through Aldi this afternoon and saw this sous vide machine for $25. So...although it is not the Anova, Chef Steps, or Joule that I see most of you posting about or have seen in action, it seemed like a decent risk for something to start testing the joys of sous vide. Luckily, Skip gave me a Food Saver a few years ago, so I didn't need to purchase that. I do need to figure out what to use as my vessel, but I'm pretty excited to start playing with this gadget!
    Attached Files
  • Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming

    #2
    In thing that holds water. Soft boiled eggs my favorite 145 for 90 minutes I do 18 at a time for breakfast all week reheat I’m micro wave 45 seconds perfect

    Comment

    • Ricardo
      Club Member
      • Jan 2017
      • 185
      • Palm City, FL

      #3
      Excellent. Best of luck with this.
      I use a plastic cooler all of the time. It’s a cheap one we bought at a local Walgreens a few years ago. I removed the lid or handle that serves as a lid and lift contraption and use the open container as the cooking vessel. It never affects the surface I place over and it works very well.
      https://www.target.com/p/igloo-playm...r/-/A-10463533

      Lots of people use regular steel cooking pots. You may need to protect the surface where you place the pot to prevent any heat damage.

      Let us know how this unit works out. It looks like a very promising item.

      Cheers,
      Ricardo

      Comment


      • skipsdaughter
        skipsdaughter commented
        Editing a comment
        I don't know if I'll get to it this weekend or next, but I'll aim to make it work with one of my pots until I'm ready for an upgrade! I'll let you know how it goes!
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3207
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #4
      Use a big pot, put the circulator in (start with hot tap water), add the victim after setting the circulator and bringing to the target temp, cover with plastic wrap or foil. You're in business for most moderate length cooks. Check you water level now and then.

      Yeah, I generally put the pot on a trivet as Ricardo points out.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3207
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #5
        Those plastic balls are a nice replacement for the plastic wrap once you know you're into it. Took me a few years to get to that point.
        Click image for larger version  Name:	sv_setup.jpg Views:	4 Size:	5.38 MB ID:	618710

        Comment


        • JimLinebarger
          JimLinebarger commented
          Editing a comment
          Looks like you are using the same pot I am. I just don't have the plastic balls or the fancy thigh master to hold things down.

        • EdF
          EdF commented
          Editing a comment
          Those are just things we accumulated over the years JimLinebarger !

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          I have a couple of different pieces of Reflectix foil coated bubble wrap insulation cut to fit my vessels and circulator. I just lay them on top. Really helps with evaporation, especially when I use my cooler vessel for cooking larger pieces of protein.
      • RonB
        Club Member
        • Apr 2016
        • 12725
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        Good luck with that. It has not caught my interest yet.

        Comment

        • jgreen
          Charter Member
          • Oct 2014
          • 2720
          • Winnipeg Manitoba Canada
          • Cookers:
            Broil King XL
            Broil King Smoke
            Weber Kettle 26
            Grilla Pellet smoker
            Capital 40 natural gas
            Napoleon Pro 22 kettle

            Thermometer:
            Maverick 733
            Thermapen (ok..4 thermapens)
            Thermo works DOT (or two)
            Fireboard (probably my favourite)
            Thermworks Smoke (or two)

            Accessories:
            SnS (original, plus and XL)
            DnG pans, 6 or 7 of these
            Vortex
            Grillgrates
            and, maybe some other toys as well

          #7
          Great price to see if you like the process. How may watts on that unit? I think higher wattage just gets you up to temp faster, but may also help hold a bit more consistent temp.

          Comment


          • skipsdaughter
            skipsdaughter commented
            Editing a comment
            It's only 800W. Will test it out soon.
        • Bighorn Dave
          Club Member
          • Aug 2018
          • 243
          • Nampa, Idaho

          #8
          Looks like a great way to start. They only suggestion I would offer is test the temperature of your water after device states it is ready and make sure it is accurate. If off a little take note and test again at a different temperature setting. Compare and try to settle in on what the average differences might be. Then adjust your circulator to zero in on the target temperature. Obviously if the setting and water temperature match then I have wasted a bunch of air on nothing. LOL. However I did read some reviews on this and one of the complaints is not reaching desired temperatures. Some love it, others have trouble so hopefully yours is one of the better ones. You know, the typical review results, so take with a grain of salt. Your investment isn't one that is life long damaging.
          Good luck. I think you will be very pleased after using it awhile.

          Comment

          • Vitata
            Former Member
            • Jan 2020
            • 4
            • Manchester

            #9
            Yes, a lot of people claim that Anova is the best sous vide machine. But since I've bought it I don't like this Bluetooth functions. If your device drops the Bluetooth connection, product keeping the temperature until reconnected to the Anova app or turned off manually. It looks like pre-defined settings for your cooking process are stored in your phone, not in the device. Unfortunately, I've lost many products by overcooking and I am feeling disappointed by the results achieved. Now I'm using Kitchen Gizmo and I'm finally satisfied with the purchase thanks to good reviews on it.
            Hope you are satisfied with your sous vide machine too!

            Comment


            • parkerj2
              parkerj2 commented
              Editing a comment
              I have the Anova and I just don't use the Bluetooth function. I just set it manually, since the Bluetooth is so crappy.

            • tbob4
              tbob4 commented
              Editing a comment
              Vitata - Welcome to The Pit!
          • surfdog
            Club Member
            • Mar 2016
            • 1091
            • Sunny SoCal
            • Cooking gadgets
              Weber Summit Charcoal Grill Center
              Weber Summit Platinum D6
              Blue Rhino Razor
              Dyna-Glo XL Premium Dual Chamber
              Camp Chef Somerset IV along with their Artisan Pizza Oven 90
              Anova WiFi

              Thermometers
              Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

              Other useful bits...
              KitchenAid 7-qt Pro Line stand mixer
              A Black & Decker food processor that I can't seem to murder
              A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
              Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
              All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
              Weber GBS griddle, pizza stone, and wok
              Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

            #10
            I use these...
            https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

            Along with matching lids that I cut to fit the Anova. But anything that holds water can be pressed into service.

            Comment


            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              I use that exact container, and I got a lid that was made for the Anova, https://www.amazon.com/EVERIE-Collap...S1YNJ0Z7ZVRVVN

            • surfdog
              surfdog commented
              Editing a comment
              Not sure if that lid was available when I got mine...or I just didn’t see it. The “regular’ lids are like 4 bucks as an add-on item. So I just cut holes into them. They work fine but don’t have that nifty hinge like the ones you posted... Added to a wish list for later consideration.
          • rickgregory
            Founding Member
            • Aug 2014
            • 700
            • Seattle, WA

            #11
            Originally posted by EdF View Post
            ... add the victim after setting the circulator and bringing to the target temp..
            usually this will be fine but it's safer to bring the water to temp THEN add the food. Yes, in most cases it will come to temp fast enough that you're safe... but why take the risk? Heat water to temp. Add food.

            as for covers and vessels, there are a bunch of things on Amazon that sell for about $30 and which are big plastic vessels with a lid that has a hole for the circulator. But Ed's way is what I do because I don't need anything else in my kitchen dammit...

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3207
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #12
              Originally posted by rickgregory View Post

              usually this will be fine but it's safer to bring the water to temp THEN add the food. Yes, in most cases it will come to temp fast enough that you're safe... but why take the risk? Heat water to temp. Add food.

              as for covers and vessels, there are a bunch of things on Amazon that sell for about $30 and which are big plastic vessels with a lid that has a hole for the circulator. But Ed's way is what I do because I don't need anything else in my kitchen dammit...
              We were agreeing: I bring the temp up before adding the victims. Too little space in our kitchen too, but you know: priorities! ;-)

              Comment


              • ComfortablyNumb
                ComfortablyNumb commented
                Editing a comment
                Not saying your way isn't right or advisable, but there is a technique where you let the food sit in ice water all day so you can remotely start the IC so your food cooks before you get home. It adds time to the cook as the water has to be melted and brought up to temperature. https://www.amazingfoodmadeeasy.com/...vide-cook-wifi

              • rickgregory
                rickgregory commented
                Editing a comment
                I'm sure the food would be fine but I don't like the risk of bringing water from near freezing to a temp that's probably 130-150F with food in there. I'd worry about the water and the food, being in the danger zone for too long. Thing is a) you're remote so you can't know that the temp stayed safely below 40F until the circulator fires up and b) you can't really know the temp of the food. IF waiting until you're home to SV is too long, I'd use another method vs risking my health.

              • rickgregory
                rickgregory commented
                Editing a comment
                So.. thinking about this more, the ice technique would be useful for longer cooks where you want it to start around lunchtime 4+ hours... And that time is less likely to let any growth happen. For shorter cooks like a chop or chicken breast etc... I'd just do the setup, turn on the circulator remotely so it's up to temp when you get home, then dunk the food.
            • Dewesq55
              Founding Member
              • Jul 2014
              • 1870
              • The Poconos, NEPA
              • Smoker:
                Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                Masterbuilt 40.2" 1200W Electric Smoker
                Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                Gas Grill:
                BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                Charcoal Grill:
                Weber Smokey Joe Charcoal Grill 14"

                Thermometer:​​​​​​
                Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                Fireboard 1st Generation
                ThermoWorks Mini Instant Read
                Lavaworks Thermowand Instant Read
                2 Maverick 733
                ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                ThermoWorks ThermaPen Mk4 x 2
                Govee Bluetooth Thermometer with 6 probes

                Miscellaneous:
                Anova Sous Vide Immersion Circulator - 1st generation
                Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                Favorite Beer:
                Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                Favorite Spirit:
                Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                Favorite Wine:
                Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                Favorite Meat(s):
                Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                Chicken - Mainly the dark meat and wings
                Beef Ribeye steak

                Favorite Cuisine to Cook:
                Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                Favorite Cuisine to Eat:
                Indian, followed closely by BBQ.

                Disqus ID:
                David E. Waterbury

              #13
              I use the stock/soup pot that came with my consumer grade SS cookware set. It's maybe 12 qt. That circulator you have is adjustable height so there should be no issue. My first generation Anova had the pot clamp fixed to the machine so it couldn't be adjusted. I had a slightly shallower stock pot and the Anova couldn't clamp to the side of it. I have a second or third gen. Anova that solved that, but the one you bought shouldn't be a problem. Good luck with it.

              David

              Comment

              • RichieB
                Club Member
                • Apr 2018
                • 1403
                • Western Mass

                #14
                I use a lobster Pot. Depending on length of cook, cover or not. More than 2 hours, cover with plastic wrap and towel.
                For long cooks, 6 hours plus, I took an Omaha Steaks container they ship in. Cut out the top for the Anova. Plop in, fill with water and food, cover.
                Talk about one value minded (cheap) person. Also a good way to repuropse stuff that will sit in a land fill for a long time.
                ​​​​​​

                Comment

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