For me, one of the absolute game changers was skinless, boneless chicken breast. It’s so very easy to get wrong that even some of the best cooks can turn out the occasional dry and stringy one. But doing it sous vide gives the best, juiciest, tender results every time.
This is where I started for chicken:
Then there are eggs… So much fun to play with sous vide eggs and find just the right texture for you.
And she’ll probably never make creme brulee they old fashioned way again.
And lamb… And pork… And beef cheeks… and chuck steak to out do the best prime rib.
Don’t bother with the app or the timer function. Just set the temperature manually, turn on the Anova with the start button, and use an alarm clock to tell you when you are done. That works every time, and much less trouble than fighting the Anova.
@jvainio I would think that unless you are planning on using the Ice Bath feature to keep your food safely cold until you are ready to start the cooker you wouldn’t likely need to start the cooker remotely. I don’t know your situation, so maybe not being able to remotely start the cooker is a show stopper for you.
Myself, I’ve almost exclusively used the manual start/stop. I’ve run into a couple bugs in the software. Right now manual operation is simply, for me, the most reliable way to proceed. That said, not having WiFi or Bluetooth shouldn’t even slow you down. Cook your food and resolve connectivity problems later.
Ouch! Then I understand your problem better!
First things first then - manually cook that food you have so that it doesn’t go to waste!
As for your connection issue…do you have access to another WiFi network, say perhaps at a friends house? If you can successfully connect on some other network then you can rule out that the problem is with the Anova device itself.
I’ve not read the troubleshooting page so I’m not familiar with what suggestions you’ve already been given.