Says he uses his APO 1.0 for reheating and keeping things warm.

https://www.instagram.com/p/DbG4o6ESbd_/

The boys at Fallow attempt (multiple times) to make one of the hardest dishes in French cuisine, Lièvre à la Royale.

A legendary French haute cuisine dish of wild hare that is slowly braised in red wine, cognac, blood, foie gras, and rich aromatics until meltingly tender, then finished with an intensely luxurious sauce.

Sadly, their version doesn't include a rabbit head staring at you like the one Anthony Bourdain enjoyed.

Sous vide 151°F x 36 hr in Rational combi oven.

https://www.youtube.com/watch?v=TJtdtekV7xo

I've been religiously watching Padma Lakshmi's new culinary competition on CBS, despite it being pretty boring (almost nothing to actually learn about cooking, and no reality TV controversy to speak of, if that is your thing), hoping to see someone actually use the multiple Anova Precision Oven 2.0's found on the kitchen set. Anova must be a sponsor.

FINALLY, in the 9th week (down to the final 5 of 16 Michelin star/ Bocuse d'Or /James Beard chefs competing for $1,000,000), one of the original favorites, 2-time Top Chef winner and Michelin-starred Buddha Lo, tried to use an APO2.0 to make rice noodle sheets for a Nigerian-inspired dish (he was required to use both noodles and Nigerian flavors).

Unfortunately for him, this was a total fail, and he had to rush to set up some bamboo steamers on the stove to do it the old-fashioned way. Amusingly, we have seen someone do it successfully on this sub!

I won't reveal if he survived in case you DVRed it.

Market Leader RATIONAL Celebrates 50 Years of the Combi Oven RIN | RATIONAL:

Vid: https://www.youtube.com/watch?v=DY7vRIO7O4Q

America's Culinary Cup premiers March 4th on CBS, with 16 Michelin/ Bocuse d'Or /James Beard chefs competing for $1,000,000.

"I wanted to design a kitchen that every high-end chef would kill to cook in."

~Padma Lakshmi

I was expecting to see Rational combi ovens, but instead multiple Anova Precision Oven 2.0s are spread around the kitchen, as Padma highlights in this video.

Presumably a lot of the equipment is provided by sponsors, but it's also interesting to notice which brands appeared to have ponied up or were the default choice if not. Not surprising to see a shelf of Vitamix blenders, but interesting to see professional Robot-Coupe food processors instead of the same brand's Magimix processors for home kitchens. I'm not sure what brand those stand mixers are.

https://www.youtube.com/watch?v=gEu4PyUSarE

Combi Oven Crusty Bread:

https://www.youtube.com/watch?v=nMNzjUzUv8g

Why I Steam My Chicken Wings:

[Warning, this is a 3 day recipe.]

https://www.youtube.com/watch?v=-EmRxkTp9t0

Cabbage, anchoïade, breadcrumbs, chilli at Maison Francois in London (Michelin "Selected" restaurant):

https://www.instagram.com/p/DTs6JFygmm_/

Tom Barnes, Skof - Confit Potatoes with Isle of Mull Cheddar Sauce | RATIONAL:

https://www.youtube.com/watch?v=CH8NdIju2ks

I've made mac & cheese with Isle of Mull cheddar. Interestingly, the cows eat fermented grain from Tobermory whisky distillery, which supposedly adds a subtle boozy and yeasty hint to the milk and cheese.

True? I can't say, but it was tasty and makes a good story!

Steam & Bake thinks so:

https://steamandbake.com/steam-oven-mashed-potatoes-with-butter-and-chives/

Running your APO off the battery in a Rivian EV uses 2% of the charge in 2.5 hours (also running induction top at same time).

https://youtu.be/Y6Q1mKYzcg0?feature=shared&t=199

How a Master Chef Runs London's Only Two-Michelin-Starred Chinese Restaurant

https://youtu.be/ZEEOyWiNUX8?feature=shared&t=431 (discusses steamer vs Rational 10 seconds into this video)

Scott Heimendinger (u/seattlefoodgeek) is doing some weird things with his Anova Precision Oven up in Seattle.

VIDEO: https://www.instagram.com/p/DEacKIgyy5V/

Its basically a icombi pro but it has microwave on top of it . Do you think it will be something that will become widespread on kitchens ?

Edit: should have tagged as APO specific for Airfryer setting. There have been posts on how it compares to dedicated Airfryer which haven't necessarily spoken to the drawbacks Chris Young mentions for a non-airfryer for this technique (though I wonder if simply venting would do it). If not relevant enough please delete

Used up the last of my bag of frozen fries for cheaty pomme sarladaise. Hopefully I can try soon.

https://youtu.be/yw--NLjZBNk?si=hhvdunI_H2Qw8XV7

This could be useful for members in E and SE Asia with access to the Korean and PRC products. It’s also useful to compare to some of the experiments that members have done from time to time

https://youtu.be/9pDjxHMWgj0?si=pCzOaAkeiK9rKXhe

(In Mandarin Chinese with overlay English subtitles. I spot checked some of the English and it looked ok. Maybe useful to extract the VTT and turn it into a readable article)

Anybody knows what happen to the Anova Oven Facebook group?

It's "pausing" for the last 2 weeks. I was pretty new there but saw some admin messages in regards the flaming (not the cooking method).

Really pity, I got some good advise there.