The New and Improved Anova Guide to Sous Vide Steak
Anova Culinary Blog
by Kate Itrich-Williams
1M ago
Sous vide cooking is one of the most dependable and easiest ways to perfectly cook a steak. Learn more about the technique in this guide, which includes a time, temperature, and texture chart, step-by-step instructions, and more. When we launched our sous vide app back in 2014, we knew we wanted to provide as much in-depth cooking science as possible. We wanted to dive deep into the best times and temps for all different cuts of meat and various vegetables so that you could get the results you wanted every time. And, most importantly, know the why behind those results. So we partnered with J ..read more
Visit website
Sous Vide Recipes for National BBQ Day
Anova Culinary Blog
by Laurie Wagner
2M ago
Ready to make National Barbecue Day even more delicious? Whether you're smoking ribs, brining brisket, or barbecuing chicken, it’s easy to level up flavors with less effort. Simply set the Anova Precision® Cooker to the ideal temperature and walk away.  Sous vide relies on precise temperature control to prepare food to exact specifications. By vacuum-sealing and cooking cuts of meat in a water bath at a low, steady temperature, sous vide ensures that every inch is evenly cooked from edge-to-edge. This gentle process breaks down tough connective tissues without drying out textures for unp ..read more
Visit website
Spring Veggies to Pair with Steak
Anova Culinary Blog
by Laurie Wagner
3M ago
Seasonal sides were meant for savory proteins. Unlike traditional methods that risk overcooking or uneven flavor distribution, sous vide guarantees consistent results while preserving natural vitamins and minerals. Vegetables contain pectin – a kind of glue that holds its cells together and keeps a firm texture. Pectin doesn’t break down until 183°F, so no matter what vegetable you cook sous-vide, tenderness is only reached if your water oven is set to this temperature or higher. Try vacuum sealing carrots in a flavorful glaze, then cook at a controlled temperature to secure caramelization a ..read more
Visit website
Sous Vide for National Cold Brew Day
Anova Culinary Blog
by Laurie Wagner
3M ago
Your daily dose of caffeine is everything, and thankfully it’s easy to make cold brew with sous vide. Never miss another drink. Simply seal grounds in a vacuum sealed bag, immerse it in water, and let the magic happen. Exact temperature control extracts every last bit of flavor from your favorite beans for smooth, rich coffee at the ideal temperature of 150°F. Infuse more than just drinks, like coffee and soy marinated flank steak. Sous vide ensures the desired level of doneness without overcooking to give protein a tender, flavorful finish that tastes perfect every time. Recipes for&nbs ..read more
Visit website
Anova Shines Bright at Denver's Bowl of 'Zole Festival
Anova Culinary Blog
by Laurie Wagner
3M ago
The Bowl of ‘Zole Pozole Festival in Denver was the place to be for mezcal lovers and Mexican food fanatics. Anova Culinary also brought some serious flavor with top-notch kitchen tools. Picture this: bowls of delicious pozole and glasses filled with the finest agave spirits. Anova Culinary was proud to be in the mix to show off the coolest cooking gear. Whether you were a pro chef or just there for the eats, stopping by the Anova booth was a must-do. It was an experience worth savoring ..read more
Visit website
Anova at Boston's Bowl of 'Zole Festival
Anova Culinary Blog
by Laurie Wagner
3M ago
Imagine a bunch of passionate chefs and spirit aficionados coming together to celebrate the tastiest traditions. Like a big family reunion for mezcal lovers and Mexican foodies, the Bowl of ‘Zole Tour lets attendees to dive into the delicious world of pozole and agave spirits. If you haven't heard of the Bowl of ‘Zole Pozole Festival, VIP guests at the Boston event snagged an awesome Anova Culinary Swag Bag, complete with the Anova Precision® Cooker Nano. The cherry on top of an already amazing experience, this festival knows how to blend tradition with a touch of modern fl ..read more
Visit website
A Steak Lover's Guide to National Tater Day
Anova Culinary Blog
by Laurie Wagner
4M ago
If you dream of steak and potatoes, this one’s for you. Celebrate National Tater Day on March 31st with potatoes and steak your way. Starch is protein’s best friend and, from air-fried chips to one-pot mashed potatoes, the Anova Precision™ Oven makes it easy to perfect your favorite spud. Host spring occasions like Easter and Passover with hearty helpings of crowd favorites. Set sous vide mode to 100% steam for an always perfect porterhouse steak. Then use a two-stage cook in the Anova Precision™ Oven to make creamy scalloped potatoes with foolproof results. The first steamy cook tenderizes p ..read more
Visit website
More than 3.14 Recipes for Pi Day
Anova Culinary Blog
by Laurie Wagner
4M ago
Science and math go together like precision cooking and food. While the true value of pi can never be calculated, results from the Anova Precision™ Oven remain constant. Typical oven inconsistencies affect chemical reactions, but our exact temperature control eliminates room for error. How about a hearty chicken pot pie? Cook the protein low and slow in sous vide mode, then prep homemade or store-bought dough. A simple convection bake setting for the final pie quickly creates a crisp crust. The oven’s fan — plus top and bottom heating elements —simultaneously warm the filling as the crust coo ..read more
Visit website
St. Patrick's Day Recipes for a Taste of Ireland
Anova Culinary Blog
by Laurie Wagner
4M ago
You’re planning a dinner party. Why rely on the luck of the Irish when you can bet on science? Level up any St. Patrick's Day celebration with perfectly-cooked mashed potatoes, classic shepherd’s pie, and roasted cabbage and onions. Go all out with corned beef brisket from scratch as the star of your meal. A five-day brine with spices, salt, sugar, and curing salt not only adds flavor, but also extends its shelf life and weakens its muscle fibers to transform the texture from shreddy and soft to firm and sliceable. The wet brine pulls salty liquid back into the meat for extra moisture while p ..read more
Visit website
Cheers to Vacuum Science
Anova Culinary Blog
by Laurie Wagner
5M ago
The Precision™Chamber Vacuum Sealer simplifies cooking techniques that were previously only accessible in high end kitchens. From infusions and extractions to pickling and compressing, its programmed cycles are perfect for innovating home bartending skills. How about a quick limoncello? Fresh lemony vodka is at your fingertips in minutes instead of weeks. The infuse/extract option pumps air out of the chamber to create a lower pressure vacuum inside the cavity. Once this vacuum is released, it initiates a series of short vacuum pulses to encourage flavor molecules to move in and out ..read more
Visit website

Follow Anova Culinary Blog on FeedSpot

Continue with Google
Continue with Apple
OR