How many of you guys here really, really enjoy cooking and planning meals?

[polo1665]

I bought directly from Anova but paid through Paypal. Nothing unusual showing up on my statement so far. Guessing that the Paypal route gives extra security in this kind of transaction ??

I usually use Paypal, but missed it on this transaction. I have not seen any extra charges on my card since ordering from Anova last week.

Expecting shipment today.

 

[polo1665]

I did mine all online as well. I do eCommerce implementation for a living. My guess is that they're sending live CC numbers when they take the online order, then someone is manually entering the order at later date. It will come down to whatever individual is doing the order entry.

The reason I said to use amazon is that real eCommerce sites use credit card gateways that obscure the credit card information so that the merchant never sees the real credit card number. That's all handled through the credit card gateway. If Anova was doing that, fraud wouldn't be possible. My guess is they have unsecure practices with one bad employee. In any event, I'll be turning the information over to my bank investigation team tomorrow.

It's too bad. I love the idea of this machine. Trying it for the first time tonight for pork chops.

The only time I have ever had a problem with fraudulant charges on any of my cards, was after buying something through Amazon.

 

[GolfAddict]

Our cc company cancelled and replaced our card, so I haven't seen anything strange since. I don't know exactly what you mean by identity theft or what to look at for that?

 

[polo1665]

Update. I talked to Anova and they do have secure gateways in place. They have been very responsive and are looking into the issue.

Thanks for coming back with that update.

 

[sodamo]

Any updates?

David Sent from my iPad Air using TractorByNet

 

[IslandTractor]

Any updates? David Sent from my iPad Air using TractorByNet

Not sure about the credit card thing (I had no issue), but there is a $50 off sale going on for Father's Day. Good deal. Also, they have lined up some celebrity chefs to do video recipes via their iPhone app. I'm trying out a Ming Tsai basil ginger olive oil poached salmon tonight.

(Update: Salmon was delicious and as delicate and perfectly cooked as I've ever had. Moist and tender, just like in his video)

 

[GolfAddict]

It's been an excellent addition, that's for sure, and I use it a lot. Follow the time and temp instructions and stuff comes out about perfect. You'd almost have to intentionally do something wrong to mess up.

I am going to look for a better container though, some sort of insulated type. The big metal pot I'm using must allow significant heat loss, and I'm sure I must be wasting a lot of electricity. The Anova has zero issues with keeping the water at the exact temperature, but it must heat constantly.

I was doing another long cook at 131 degrees for three days. On the evening of the second day I wanted to do some scallops. I went ahead and dropped the temp setting to 122, as the recommendation for them was at 122 for just 15 minutes. Then I would just zip it back up when they finished. It was quite an eye opener.

I spun the wheel down and set it at 122. Before I even got the temp set the water temp was dropping, and within what seemed like just a minute or less it was at 122. Made me realize how much heat I'm losing off the pot. After taking out the scallops and resetting to 131, it took quite a while to get back up - seemed like 10 or 15 minutes.

I'm going to do some searching to see what I can find for a insulated type vessel. I could probably just use a cooler, but I think it would look a little tacky sitting there. I have it set up and running much of the time.

 

[IslandTractor]

It's been an excellent addition, that's for sure, and I use it a lot. Follow the time and temp instructions and stuff comes out about perfect. You'd almost have to intentionally do something wrong to mess up.

I am going to look for a better container though, some sort of insulated type. The big metal pot I'm using must allow significant heat loss, and I'm sure I must be wasting a lot of electricity. The Anova has zero issues with keeping the water at the exact temperature, but it must heat constantly.

I was doing another long cook at 131 degrees for three days. On the evening of the second day I wanted to do some scallops. I went ahead and dropped the temp setting to 122, as the recommendation for them was at 122 for just 15 minutes. Then I would just zip it back up when they finished. It was quite an eye opener.

I spun the wheel down and set it at 122. Before I even got the temp set the water temp was dropping, and within what seemed like just a minute or less it was at 122. Made me realize how much heat I'm losing off the pot. After taking out the scallops and resetting to 131, it took quite a while to get back up - seemed like 10 or 15 minutes.

I'm going to do some searching to see what I can find for a insulated type vessel. I could probably just use a cooler, but I think it would look a little tacky sitting there. I have it set up and running much of the time.

I've read that some people get one of those "Playmate" coolers, cut out a hole on the top and put the Anova though it. Perfect size and fully insulated. Haven't tried it myself but if I do any long cooks I might sacrifice/dedicate one of our coolers.

 

[DFB]

I actually like when threads can evolve with sub interests provided it still relates to the subject matter.

What I really found interesting following this thread was a fairly concurrent article in the Portland paper on commercial restaurant use of the cooking machines recently being talked about and how they wouldn't met current board of health approval in the city.


? Meats are impounded as Portland area chefs innovate with high-risk processes

 

[IslandTractor]

Yep. There are some old rules that made sense in the past that simply don't anymore. Kind of like the rules that made use of horseless carriages illegal. NYC went through this a few years ago too. Bottom line is that sous vide cooking is safe when following established guidelines