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

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

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!

I'm so American that when Jamie said it was "seven hundred pounds" my first thought wasn't "that's a lot of money" but "that's really heavy."

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

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

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.

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.

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.

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.

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.

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!

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

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

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.

My GE microwave from 2005 finally crapped out. At first kzfaq.infoUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!

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.

'Barry's not even here!' *cut to Barry* '... What?' 😂😂😂

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

9:18 im crying 😭kush literally made him jump💀 AND THE YES CHEF🤣

"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 :)

As an American, I had to remind myself that "seven hundred pound" meant it was ridiculously expensive, not ridiculously heavy.

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

The cinematography seems different on this one and I enjoy it! I could notice it the most on Jamie, the quality looked gorgeous with the blurry background. I don’t know a lot of about the camera stuff, but it looks so good on this one!

Lolllllll Jamie's sassy head shake as he's trying to use Alexa controls just made my day. Absolutely hilarious.

My old chef would cook sous vide in the combi oven, but still put it in a vacuum sealed bag. This way, I think the results would be far more similar. Also, it gives you what I think is the greatest benefit of cooking sous vide, which is being able to add butter or oil and herbs, garlic, etc to infuse the meat/fish/veggies with flavour!

When Jamie read the technical explanation of how it works, it was gold to me.....all Kush keeping Ben in check is gold 😂

Okay, but the trick of putting a temp probe in a fork was a game changer

Ok you caught my interest with the proof function. As someone who used to work at a sub shop and has been trying to recreate different kinds of breads at home this past year, I've been really wishing my oven had a proof function.

"Barry's not even here!" might be my favorite moment of all time.

The camera wobble at 18:30 made me worry that my Monitor was falling off its stand 🤣 Love the video and love the sneaky Barry moment!

I have one at home and I love it! It’s faster to preheat than my regular oven. Replaces Airfryer, sound vide and regule oven. My favorite part is being able sous vide for a perfect cook then continue to sear for a perfect finish without changing appliances. Made a perfect juicy 12 pound roast turkey in 45 minutes freeing the rest of my oven for sides, all of it on the table in a hour.

This feels like something you would want in a very small kitchen, or even in a place that does not have one, because with this and a plug-in hop you could do pretty much all the jobs a full kitchen can. The problem is, of course, that the people most likely to be stuck living in places like that are not going to be able to afford this oven.

Guys! Your reactions and tests are among my favorite videos! Love you all to bits and keep up the incredible work!

Been using one of these for several years now. I do love it. comes up to temp very fast, helps a bit with my bread baking, does a better job at even heat than my gas stove + oven unit. Also, come thanksgiving, we can do the turkey in the main oven, and the sides in this one, so it's a bit like having the luxury of dual wall ovens.

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).

Watching this while eating my lunch cooked in my Anova Precision Oven lol. Honestly, I’ve rarely used my regular oven once I got the Anova a couple years ago except for large roasts, etc.

Great video! Glad to see you reviewing this. :) I've an an APO since the original release and love the thing. Tip on the potstickers: use a perforated tray (and preferably perforated parchment paper too). Better steam circulation that way. In general anything you're actually steaming (vs cooking-with-humidity) will benefit from using perforated trays. It is indeed an excellent bread proofer and (depending on bread type) if you add some humidity to the low temp you don't need to cover the dough with anything; the wetter air will keep it from drying out. Super handy. I think what I enjoy the most about it though is multi-step cook programming. Great for whole roasted chicken or even just simple baked potatoes. Setting up the steam cook / traditional cook / finish-under-broiler makes it a lot easier to manage when busy cooking other parts of the meal.

Will also add, it's become our main oven and used pretty much daily. Tips Re Sous vide mode, leave steam at 100%. For messy cooks like gammon joint in honey and maple syrup vacuum seal it in a bag and used it like you would putting the meat in a water bath (I have 3 ANOVA Sous Vide wands too). For long cooks as the oven is insulated it uses a lot less energy than a normal electric oven and depending on how insulated your water container is, typically less than the wands do. Oh and Yorkshire Pudding 's are as good as you'll get from a commercial steam oven in my experience.

Jamie's face during the tip/shaft part was priceless 😂😂

I own one of these myself. Love it - especially if you have a small kitchen, it is just one piece of equipment that does so much. Asians will relate as well - we either don't have ovens, or they are just glorified storage space for pots/pans/whatever... whereas this is just a slightly oversized toaster oven, so its more... inviting to use as well haha (also edit: for the probe, the part that measures temperature is not the tip, its about 2-3cm-ish (1inch-ish) away from the tip)

Thank you so much for reviewing this. I asked for this in a comment a few months ago. Not saying you are doing it because of that but I have been looking at buying one of these. I trust you guys more than others when it comes to reviews of products.

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!

This really makes me want Sorted to do a series about baking, if I had more skill I would want something like this to bake great bread during my weekend!

hahahaha I really hoped Mike would follow up the "This is a 700 pound multifunctional oven" with "this is a X pounds multifunctional chef". I'm still cackling at the thought.

I loved today's vid! I just wanted to say that I'm having a rough year in my personal life and finding Sorted's channel has been just what I need. The videos inspire me to cook, something that has always brought me joy, but the boys have me laughing as well which is so special to me right now. Thanks Sorted, I dont have to words to express how mucg you're helping me.

Been wanting to see a proper review for this precision oven for a while in general. Glad to see this will be a long term use and review opportunity before potentially buying one myself.

I've had my ANOVA for a year now and I absolutely love it I don't use my household oven anymore the ANOVA is so precise and convenient with the app I no longer have to worry about if I've set a timer.

Ben, "there's a hundred and one better ways to serve eggs at home." Barry, "hold my beer."

Once again, props to y'all for being both informative and entertaining. I'd heard the term 'sous vide' before but did not know what it meant until now. Also, I'm quite impressed with the oven. While practice with it would certainly help, the results you were able to achieve right off the bat were very promising.

Love how you’ve rearranged the studio! Makes a big difference and it’s always nice to have a change every so often

I love desktop ovens. I got one a little while back and haven't used the oven on my stove since. OK, it was about a sixth of the price of the Anova and you can't programme it as much as the Anova but it's still a fantactic bit of kit and gives really good results for air frying, baking cakes, dehydrating fruit, keeping food warm, toasting bread, etc.

I am ecstatic y'all have finally gotten one of these. As a foodie how loves to cook this is hands down one of the best things I've purchased. Not only is it just fun to experiment with, once you find the right combination of settings it can transform foods in some unbelievable ways. That said, the app and interface aren't perfect and I do have a few nitpicks about it that keep me from recommending it to everyone, but for food nerds it's a no brainier.

I definitely love that they kept in the ebbers mistake of under pressure/vacuum. It gives this show a bit of humanity with cooking and knowledge rather than always getting it done right the first time. 😁 I'm sure they do this sometimes but it definitely makes it good to know even the pros mess up

Love my steam oven. Received it for Christmas 2021, and I have not used my regular oven since. I have a family of 4.

Fun French cookery tip: My dad taught me cook sous-vide in a VERY different way, no thermometer probe required (maybe a fun hack to try on the channel😉). We had a trio of metal clothing hangers that we had bent into a ➕ and bound in baling wire. We used this contraption for most "big pot" recipes, like when we made our twice-yearly batch of bolognese sauce , ragôut boulettes, pea soups, various jams, pickles, and other homemade canned foods, etc. It made a nearly weekly appearance in our kitchen throughout my childhood. My dad's trick was to set set a 4 gallon pot with ~1.5 gallons of water to a rapid boil; drop the heat to minimum; add a 2kg block of ice (that he froze in a margarine container); we prepared our sachets while the ice block cracked and melted, then added our vacuum sealed bags to the water. We popped on the lid of the pot and let it cook while we went to watch a TV show or two. Like a slow cooker, it's a great way to make good food with very little fuss. Just set it and forget it for a while

I have Anova oven for exactly a year, I love it. Being a professional pastry maker I always wanted to have a combi oven at home. I use it almost every day, I love how fast it warms up, I love how evenly it bakes, I use it a lot for delicate and precise baking and it is definitely the best purchase for my kitchen. Ninja CREAMi is at the second place

I could see this being a great option for people looking to optimize their kitchens due to a lack of space. Tiny homes, vacation homes, heck, even boats!

🎉 Finally featured this oven !!! I have had it for ages now feels like over a year. I rent and the house I’m in has a gas oven that burns things on the bottom and doesn’t cook them on the top. It’s the worse oven that I have come across in a rented place. This oven was launching and so I got on the UK waiting list and I haven’t turned back. Great for normal oven stuff as well as fancy bits but great for frozen foods and warming up takeaways and pre made meals 😊

This is my first ever comment on KZfaq but been watching you guy for years. Really loved the video quality and editing, keep it up!

I love you guys and have been watching for a long while but I think my favorite thing about you guys is you’re constantly trying to improve and listen. It’s like every few months you upgrade the studio or the editing or listen to viewer feedback and it’s really rare to see even if it’s how it should be. Also Barry should never be allowed to make fun of a cloud egg made by someone else, never.

When Mike said, "This is a 700 pound oven", I thought "It doesn't look that heavy".

I'm so glad Sorted did a review on this appliance. I've been evaluating buying this oven to replace my oven, air fryer, sous vide circulator, sous vide container, vacuum sealer, many many plastic bags, and microwave (many Asian homes don't have a microwave instead they steam to reheat food) because my new kitchen space is small. I'm still on the fence. But if Sorted would build recipes for Anova, that WILL definitely convince me to buy this! I think this could be a perfect partnership!

Loving the new studio and subtle videography improvements!

Barry in the corner like, "the audacity 😧"

I feel like this video could've gone for hours. Maybe the video could be even longer? I would be really interested to see other functions tested and/or see Ben fiddling with it

Best appliances test I’ve seen and the first time watching this channel. Instant sub and thumbs up!

Can't WAIT to see more use of that dream bit o' kit in future videos!

A vote for Pass it On but you're limited to cooking gadgets you've reviewed on the channel- air fryer, sous vide oven, pressure cooker, etc!

Cool changeup to the set!

I have had one for around two years. The first one I received had the wrong power plug for Australia, so I used an adaptor while waiting for the replacement oven. Once the replacement arrived, it was a few weeks before I had to send the original one back, so I had two ovens while I waited. I can tell you it was a sad, sad day when I packed the first one and sent it back. Having two was bliss!

I have this oven and I absolutely love it for proofing bread!

Ben says, that there is 101 better methods, to serve the eggs. I'm looking forward for this video. :D

For the probe - is there what looks like a small dent somewhere on the probe? It will almost look like it's been pinched. If it has one, that's where the probe actually measures the temperature.

I worked in a kitchen for years, and loved the combi-oven. For a while we were allowed to cook crew meals in it, and it was awesome. The professional model we had would even clean itself. ...Basically, I'm just happy to know a home version exists.

9:23 "Thank you chef" Classic Ebber's!!! Nice words... super sarcastic tone

I'd love to have that burger bun recipe! Looked soooo good 😍

Ah, I've been curious as to what Ebbers thinks of a combi oven! Seen it a lot on Food Network but they never go into the nitty gritty of it.

Kush keeping Ben on his toes. So cheeky. :)

I plan on getting one in my custom kitchen. ❤❤❤ Thank you for demonstrating it.

I need a Pass it On marathon soon.

I’d be interested to hear what it is like in terms of power consumption. If it is less than a full oven and assuming it can work for everyday cooking, does that make it more worthwhile having. You get to save power through the week when you are cooking ‘normally’ then at the weekend you have all these extra features when you want to ‘play’ as Ben put it.

I honestly love my anova oven. We’ve had ours for over a year. I only turn on my normal oven now once or twice a year to cook larger items like a ham or turkey. Its much easier to clean and maintain than a normal oven and doesn’t heat up the kitchen as much as turning on the large oven. 10/10 would recommend for everyone that has the space and means to purchase one.

Love the new setup and camera work! And also great hack with the fork and thermometer.

I own one of the first Anova ovens since Oct 2020, and like most owners, I rarely if ever use my conventional oven anymore (except to use it to store pots and pans lol). It's a revolution for the home kitchen. BTW, it is not ideal for dumplings. Even the best Michelin-starred Asian restaurant in the US uses a steamer, not their Rational combi oven, for making dumplings. A boiling water steamer can produce a lot more steam, which prevents the crispy edge problem observed in this video

I’ve seen people cook a crème brûlée in one of these with out a water bath because of the steam function. Would love to see that tested

Loved seeing you review this oven. I have wanted one for two years now, but I have a small kitchen and it is a little pricey.

I love how creative you guys were with testing the oven :) Subscribed!😊

Interesting results. I now want to see what the device can do in the hands of a trained chef!

Cloud eggs are lovely for tempting poorly children to eat. My mother used them in that way over 60 years ago!!! I think she baked hers, to be accurate.

I love my ANova Precision Oven. I got it after watching Kenji demo it. I love it. I use it regularly. I'm not a huge fan of how it handles sous vide meat yet. I haven't tried it with a full roast though. I do love it for airfrying, for steam baking, for honestly even regular baking it's great. My cookies come out much better with it. If you have the space, it's well worth the money. I also make the best cheese sauce in the world (in my opinion) with it.

I'm loving this new lighting/studio/lenses you guys are using!

3:05 give Barry a desk

got gifted this and it’s absolutely worth it and it’s so much easier to clean than a normal oven. The only thing that is a bit of a hassle is that the oven needs descaling

I liked this more than I thought I would. Very informative and interesting. Thanks, Lads.

Appliances like this also come in great during the summer when you want something, but don't want or NEED the heat/size of a full oven. LOVE my microwave/convection oven. I don't need a full oven for a serving of fries or roast veg, and the spin means a more even cook! Used to have a countertop multi/convection oven/broiler with rotisserie, could take a large chicken or small turkey. Crispy and moist and fast since the size is so small...and about $85CDN at the time. For holidays, it also gives you an extra oven space!

It’s been a while since we saw a mammoth gadget on the channel. I still remember the one with the Breadmaker. Happy Wednesday to SortedFood HQ and the community!

You guys are Legends!

Really nicely done review, and great to see so many users of the oven in the comments!

I have this oven, and I love it! Bought it a year ago. No regrets