What is Reddit's opinion of Sous-vide remote for ANOVA?

From 3.5 billion Reddit comments

In regards to the app, before the official android app was released, an unofficial app called ANOVA remote was released on the play store. I find it to be superior to the official app, and it lets you see warm up data graphs and all kinds of cool stuff. Highly recommended if it is still in the store. This works on my old bluetooth only model, I'm not positive it will work on newer models.

This is the one, thanks /u/turlian

It doesn't necessarily should be a full blown formal API. Anova Culinary promised an SDK to Kickstarter supporters, which they never delivered. However there was a sample iOS code provided for developers, and that was enough for few 3rd party developers to create some technical documentation and few apps for iOS and Android, including mine Sous-vide remote for Anova which was on Google Play months before Anova Culinary software developers managed to port the official app to Android.

I afraid the Ukrainian S/W development team for Anova won't be able to create API (I am not even talkinh about SDK) for quite some time. It's not to denigrate them in any way: I worked in Sun Microsystems (R.I.P.) Java team on multiple APIs and SDKs - it's very different skill set and experience than creating applications. So far we have just a Beta of zeroth iteration of usable app for WiFi module for iOS from Anova.

I strongly believe that providing in scraps of interface information Anova has in any format (under Developer Agreements for interested developers, if needed; but even better in Public Domain) sooner (like, right away) would benefit Anova Culinary much more, than keeping it to themselves and "considering it for the future". After all, they are not in software development business (their apps are free), so any additional way of using their wonderful hardware will only increase sales.

I have the updated android app and are also still having problems starting a cook.

https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en

This app works over bluetooth and works great.

The WiFi is only in Beta, and is distributed via TestFlight for iOS only. They should send you an invite for the Beta. However it seems to be totally backward compatible with Bluetooth apps (at least I didn't find any problems with Sous-vide remote for Anova so far). This Beta uses Bluetooth to set up WiFi (hopefully, just a temporary kludge for now : the High-Flying chip they are using allows for configuration purely via WiFi, as any other WiFi-enabled appliance).

There is a 3rd party android app that should work, will show two separate Bluetooth IDs and you can select each independently.

https://play.google.com/store/apps/details?id=com.palagraph.anovaremote

My unit is due to arrive today, and I will be happy to start updating my Sous-vide remote for Anova as soon as I have some comm interface information. Wrote to Steve S. but haven't heard from him yet. Please find out if you plan any info for 3d party developers.

This one?

Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color. https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en

You can get a torch if you want, i have the TS8000 plus the searzall attachment. (http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1450820865&sr=8-1&keywords=searzall) The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty. Or you can get something cheaper like this torch, its smaller too. http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side.

You can get some recipes/info here in case you need it. Kenji does a great job on his recipes http://www.seriouseats.com/tags/sous%20vide

Chefsteps has some awesome stuff as well. https://www.chefsteps.com/sous-vide

and you can find recipes on the anova site as well. http://recipes.anovaculinary.com/

I use the "ANOVA Remote" and I signed up to use the Beta versions.

link: https://play.google.com/store/apps/details?id=com.palagraph.anovaremote