We’re super-pumped to announce that the Anova Precision Cooker Lid is available for purchase. Covering your sous vide pot ensures maximum efficiency for your Anova essentially eliminating any evaporation.
Sleep easy when you’re cooking that perfect overnight chuck roast, knowing that your cook will wont be interrupted by low water levels.
Some fun facts about the Anova Precision Cooker Lid:
290 x 290 x 16mm (11.4 x 11.4 x 0.6in)
Fits pots up to 10.5″ in diameter
Shortens heat up time by up to 15%
Improves heating efficiency up to 70%
Heat safe up to 446°F / 230°C
Fits the Anova Wifi Precision Cooker, the Anova Bluetooth Precision Cooker, and the Anova Precision Cooker Nano
See it in action
Because we like to get super nerdy with things here at Anova, we put it to the test. Two water baths with equal water, running at 160°F / 71°C. One covered with the Anova Precision Cooker Lid, and one naked. After 12 hours, the uncovered pot evaporates below the minimum water line. Bye bye brisket while the covered pot is still going strong.
You pull that perfectly juicy steak from the water bath. All that’s left between you and heaven is a quick sear to crisp up the crust. We’ve heard of all the common methods: canola oil, butter, etc. What if we told you there’s a better way? Mayonnaise. Yes. When mayo is suggested an option, people usually stop listening – but before you brush past this method, hear us out.
There are good reasons this popular sandwich spread produces a superior sear. Learn more below and unlock the secrets to some seriously superb sears.
This all started last week at the Anova Kitchen – our experience space at the HQ. We were cooking a whole pile of prime New York Strip steaks and getting ready to sear ’em when we remembered how many people in our Facebook community seemed to love searing with mayonnaise. It goes against what we normally think of when searing. Hot oil and a scorching skillet.
How in the world would our favorite condiment be an option here? Strip mayo down to it’s core and it’s essentially two things: oil and eggs. Both of these are commonly used in culinary applications for browning. Think egg wash on bread for a golden crust when baking, and so on. So what happens when they get used together? Magic. Maillard reaction magic.
How Does it Work?
For a quick explanation, lets turn to #anovafoodnerd and food scientist Erika Turk: “The protein and sugar in the mayo makes the difference in searing. You also have the emulsification of the oil and egg which means that they’ve already done the work in incorporating water into the oil so it’ll stick to the meat rather than want to repel (the old oil and water issue) like plain oil, and it accelerates the Maillard reaction through a non-enzymatic reaction. Restaurants and the food industry in general have been using this for years and years.”
In short: it just works. Super, super well. And we know what you’re gonna say – its gonna taste like mayo. It doesn’t. At all. The mayo as we know it is quickly burned down to the bits that make the sear special.
Lets walk you through it step by step! Oh…and it works for all things, not just steak. If it needs searing, mayo will be your searing angel.
Searing With Mayo
1. Season steak with salt and pepper
2. Set your Anova Sous Vide Precision Cooker to your desired doneness using our steak guide here. Sous vide steak for 1-4 hours.
3. Apply a thin, almost translucent, layer of mayonnaise to the steak. Season again with salt and pepper.
4. Heat a skillet over high heat. Cast-iron is our favorite option. Do not add any oil. Place steak in pan and sear for 1 minute.
5. Flip steak and sear one minute longer.
6. Remove steak from pan. LOOK AT THAT SEAR!
7. Slice steak, serve, and receive endless praise from your dinner guests.
Wrapping Up That Wicked Sear
Be sure to head to our recipes site and find some inspiration for your next sous vide cook! Give us a follow on Instagram and Twitter to stay in the loop with all things #anovafoodnerd.
If you’ve been acquainted with sous vide, then you already know what sort of magical meats you can conjure up, however, that doesn’t mean there is no room for tasty options like vegetables and desserts.
And since we’ve already mentioned veggies, let’s talk about my favorites:
Sous Vide Corn
You definitely won’t regret crankin’ up your Anova Precision Cooker for corn-on-the-cob. If you like your savory dishes to have a little bit of sweetness like I do, grab some sweet corn. Each kernel will be crisp, ballooning with an intense, fresh flavor.
Sous Vide Glazed Carrots
What I love about this recipe is how much of the flavor clings to the carrots. Oh, and the color is kept intact. No more pale carrots. Play around with this recipe with different kinds of carrots. Purple carrots are my personal favorite!
Sous Vide Garlic and Rosemary Mashed Potatoes
If you’re into creamy mashed potatoes, you’re going to LOVE this recipe! The texture is absolutely perfect and it’s very easy to make. Won’t be mushy, hard, or weird. Oh, and your taste buds will go wild with this one!
Okay, so we’ve got the veggies down, but how about the other stuff – you know, the protein? And you’re probably going to think I am going to mention tofu. Well, you’re right. Congratulations, you’ve guessed the mind of a mostly-sometimes, plant-based girl.
But before you roll your eyes over the “tofu is sooooo good” spiel, hear me out first. If it matters to some of you, this tofu recipe got two thumbs up from some of our biggest meat eaters and Cole Wagoner, our social media dude. So if that doesn’t tell you something, then well, you’re just going to have to try it yourself.
The reason why sous vide makes a difference for marinated tofu is that it really gets the flavor through. If you ever had tofu with marinade, you probably remember the tofu still tasting like tofu. Not necessarily a bad thing, but if you want every bite to explode with flavor and juice, sous vide is definitely the way to do that.
A few tips on a successful tofu cook:
Use a firm tofu block, extra firm if you can.
Previously frozen tofu works great since it helps open up the pores and makes it easier for the marinade to penetrate.
Make sure to drain and pat as best as you can to get all of the water out of the tofu.
4+ hours is the sweet spot for getting the marinade all the way through.
Have fun with the marinades and find what you like best.
The marinade I used for this tofu recipe is from scratch. Made with just brown sugar, soy sauce, sesame oil, and chili-garlic paste – a really great sauce that you can add to practically anything. Grab some white rice or noodles and you have the perfect meal. FYI this is vegan.
I don’t know about you guys, but since we’ve got the vegetables and protein covered, I am thinking about dessert. Personally, I am not all that great with baking, nor do like to make a lot of sweets, so little jars of sweets are my go-to. I can have something small and toothsome, without the guilt I experience when I eat half a cake in one sitting (get it together, Alyssa!). Here are my top 3 dessert favorites:
Sous Vide Flourless Chocolate Cake
This cake is incredibly rich! Don’t let the small size fool you – every bite is seriously special. With no flour and just a handful of ingredients, this cake is totally fool-proof. With a side of coffee, it’s the perfect, late afternoon dessert.
Sous Vide Amaretto Creme Brulee
Making creme brulee can be a bit of a challenge, but not with sous vide. SO easy to make and definitely worth the 1-hour wait. No need worry about overcooking or a curdling creme brulee. Make you life easier (and sweeter) with this sous vide creme brulee recipe.
Sous Vide Lemon Cheesecake
With a bit of a lemon hug, this cheesecake is incredibly rich and smooth. It’s everything you want a cheesecake to be. This recipe is low-carb, so if that’s your thing, you’re in for a tasty treat!
If you’re looking for vegan recipes, here are some you should give a whirl:
Long story short: you CAN sous vide lots of things – not just meat. Just like in any cooking technique, you should experiment and discover new ways to make food taste better. The great thing about sous vide is that you have precision and consistency, which makes cooking anything so easy.
Check out more sous vide recipes from our very own #anovafoodnerd community!
Shaking that salt all over your steak before a sous vide bath with your Anova Precision Cooker seems easy enough, yea? The good news that it IS that easy. But there’s a whole lot more to learn about how to properly season to impart maximum flavor into your food.
We’ll start with the age old pairing of salt and pepper. Some argue that it can’t be beat, and we agree that when it comes to a perfect steak that this classical combo reigns supreme. But, what would life be without a little flavor experimenting? Read more below to check out how to expand your seasoning smarts.
So Many Seasonings
After salt and pepper, theres a whole wide world to explore. Depending on the type of food you’re destined to enjoy, your rub regimen may differ. If you’re doing a barbecue style meat such as pork shoulder, ribs, brisket or the like, it’s recommended to rub your protein heavily, wrap it up, and let it hang in the fridge for a few hours. This achieves two things: wicked flavor penetration from the herbs and spices, and the rub gets super-sticky which turns into a delicious crust! Common barbecue rubs go heavy on sugar, salt, garlic powder, onion powder, paprika, mustard seed and more.
Behold the Brine
Beyond the traditional surface seasonings, there’s a way to get flavor into the very center of every bite. A brine seasons the food while improving tenderness and flavor with additions such as herbs, spices, sugar, and more. The most common types of brining involve submerging the food in a super-salty solution for up to 24 hours. For an average size turkey, 12-14 pounds, add 2 cups of salt to a gallon of ice water, submerge the bird, and brine away. If you wanna get down and nerdy, 6% salt in relation to the bird’s weight is a great place to start. All that’s left is a sous vide cook to perfectly-prepare the turkey! Brining works best with larger cuts of meat. Instead of just a flavorful surface you get a flavorful surface AND interior because of the salts penetration into the proteins center.
The second type of brine is a dry brine. Very similar to the results of a wet brine, we forego the water and apply a healthy coating of salt directly to the surface of the meat, let it rest uncovered, and after 12-24 hours, we get a very similar result to a traditional wet brine with flavor brimming from edge to edge.
Store Bought is A-Ok
While there is definitely a sense of pride involved in blending up your favorite flavors into a custom rub, there’s nothing wrong with hitting your spice aisle at the grocery store and finding a new favorite commercial seasoning. From regional specific spice blends, to barbecue rubs, sweet, savory and anything in between, a pre-packaged store bough rub is a great way to jazz up any cook.
What are Your Seasoning Secrets?
As always, we rely on our superb #anovafoodnerd family for countless inspirations and recipes! Share your seasoning tricks below, or on social media using #anovafoodnerd! Check out the world’s largest collection of sous vide recipes for times and temps to nail all your cooks.
Here at Anova we’ve been working to evolve our digital properties to support a growing community of food nerds and new features to make it even easier to cook restaurant-quality meals at home.
In light of this, we are taking a very realistic look at the state of our current technology and the steps we need to take to deliver the best experience for our customers in the long-term. We have decided to focus the next few months on building out the underlying technology necessary to continually update, improve, and release new features in a sustainable way.
This decision was not an easy one to make, as is means that we will not be able to deliver multicook as promised this October. We have not yet set a new delivery date for multicook, but we will be sending out regular updates to ensure that you are kept in the loop.
Taking this time to improve components of our underlying technology will ultimately enable us to deliver a better multicook and an overall enhanced experience. We are very excited about what the work we are doing now that will allow us to do in the future for you and food nerds everywhere.
In the meantime, if you have any feedback, we are all ears. Please email email@example.com to let us know any ideas you have.
From everyone on the Anova Product Team, thank you for your support and patience.
There’s nothing fantasy about this football feast. We’ve all been to the tailgate party with limp hotdogs, tepid chicken wings, and overcooked hockey pucks called hamburgers. Why celebrate your superb football team with subpar food? Step into the sous vide tailgate world, and watch all your football food follies disappear. With your Anova Precision Cooker, you can prep, cook, and serve your food easier than ever.
We’ve compiled some of our favorite football approproate recipes below, so you can skip the stress of planning the menu, and focus on the real reason you’re getting up at 6am: some good ol’ football.
Skip the game day frenzy, and prep your tailgate dishes ahead of time. Instead of scrambling to grill everything to order, just cook your burgers, brats, pulled pork, and more days ahead of time. Toss in a warming tray to serve, or even throw them on a grill to heat them up.
Sous Vide Barbecue Ribs
Everyone loves ribs! Be the star of your area (and bring extras for nearby parking spots!) with these wicked-tasty sous vide ribs from #anovafoodnerd Kenji Lopez-Alt.
Why this recipe works: Being a thinner cut, ribs reheat very easily on a hot grill or pan. Cook the ribs a couple days before the big day, toss them in the fridge, then on game day all that’s left is to baste with some bbq sauce and crisp them up to serve!
Sous Vide Sausage
Much in the same vein as the ribs, it’s not a proper football festivity without some snappy, tender sausages! Another make-ahead winner, cook ’em perfectly a day or two before, and then come time to eat, warm them up in a hot pan or on the grill, slather in mustard and onions, give your neighbor a high five, and chow down!
Sous Vide Smoked Chuck Roast
This recipe is a winner. Pile soft buns high with super-tender beef, or turn it into tacos, or just eat it with a fork right out of a bowl. The options are as limitless as the flavor is delicious. While the beef cooks overnight, you’re dreaming of touchdowns and interceptions. Wake up, take it out, throw it in the cooler and head to the stadium!
Sous Vide Bacon Infused Vodka
Alright, now we’re getting to the goooood stuff. Nothing like talking X’s and O’s with a wicked-tasty cocktail. Another make-ahead treat, this bacon infused vodka will set the mood for a good time all day.
Sous Vide Burgers
And finally, what would a tailgate be without some juicy burgers? Think the best burger you’ve ever had then take it up a notch. Or three. A quick cook, these can be cooked at the tailgate if you have access to power, or like all the other dishes can be made ahead and then fired to order!
Time to Eat!
Get ready to chow down on a finger-licking football feast, nerds. Take tailgating to a new level. Check out more recipes on our recipes site, and be sure to tag your cooks with #anovafoodnerd!M
Since our founding, we have been committed to creating easy-to-use lab-grade precision connected kitchen devices that are accessible and affordable for everyone. We now have three incredibly popular devices – the Anova Precision Cooker Wi-Fi, Anova Precision Cooker Bluetooth and the newly released Anova Precision Cooker Nano.
We genuinely believe in the quality of each of our products and so we are proud to announce that we are implementing a new two year warranty from your original date of purchase for all of our precision cookers. Not only does this align with our belief in our products, but it’s just the right thing to do!
We want to thank our amazing group of #anovafoodnerds for all your love and support. We wouldn’t be where we are today without you.
Even after Jessica Nelson attended culinary school, she still found cooking meat intimidating and the results were often less than perfect. Thankfully, shortly after her professional training ended, she found the real way to cook like a pro: a shiny new Anova Precision Cooker.
Peep one of Jessica’s favorite sous vide recipes below, crazy-tender pork belly piled high in a bowl full of goodness, and learn why she loves cooking with Anova.
Meet #anovafoodnerd Jessica Nelson
Jessica started as a young child, cooking with her Mom. From baking, to helping with dinner, food was an obsession. As she transitioned into adult years, she found herself at an office job where she quickly became the in office chef! Regardless of the occasion, Jessica was the go to cook for the event. She started culinary night school, and quickly transitioned into a role as a private chef.
Recently, she’s been excelling in her private chef role, cooking for banquets, catering gigs for 50 people, and even for the Baltimore Orioles in her native Maryland. The one tool she always has on hand for these events? “My Anovas. I can just put it in and forget about it. Meats and proteins are hardest thing normally to cook, and sous vide turns it into the easiest part of the meal.”
When she’s not serving up succulent sous vide meals, Jessica is probably hanging out with her dog Lucy and hiking.
Check out Jessica’s recipe below for the best pork belly you’ve ever tasted!
Sous Vide Pork Belly Bowl
What you’ll need:
3-5 lbs Pork Belly with or without skin (there is enough marinade for ~5 lbs)
½ C soy sauce
½ C rice vinegar
½ C sugar
1/4 to 1/3 C chili garlic sauce (depending on how spicy you like it)
2 T brown sugar
2 T fish sauce
2 scallions, minced (optional)
4 garlic cloves, minced
Splash orange juice to taste (marinade should be sweet and tangy; not too salty
1. Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C
2. Mix together marinade ingredients with an immersion blender or whisk until smooth. Add pork and let sit for at least 1 hour up to overnight.
3. Add a small amount of marinade (I cover the pork) when you seal in a resealable or ziplock bag. Sous vide for 11 hours.
1. Remove pork from water bath.
2. To serve immediately; remove pork from bag, set aside (otherwise, place into refrigerator sealed).
3. Pour cooking liquid, plus any remaining marinade into a bowl; skim off as much fat as you can. Add to pan and reduce over medium high until bubbly, ~10 minutes.
4. While sauce is reducing, slice pork belly into 1-2 inch strips. Place pork on a foil lined baking sheet and broil on high ~5 minutes, or until desired crispiness and caramelization has occurred.
5. Assemble bowls with hot steamed rice, wedged pineapple, pickles and drizzled with warm reduction.
Grab the full recipe here, and be sure to give Jessica a follow on Instagram at @jessica_nelsonnn to stay up to date with her sweet sous vide eats!
Hey Anova Food nerds!
We’re super excited to announce the new Anova Precision Cooker Stand is now available for purchase globally. We started working on this last year as so many of our customers asked for a way to store their device and show it off in their kitchen. We are now incredibly happy to be shipping it to our first Anova Food Nerds. Here are the details and how to get it. Be fast cause these will sell out quick!
Perfect fit: stand Fits the Anova Culinary sous vide precision cooker, Bluetooth + 800W and the Anova Culinary sous vide precision cooker, WI-FI + 900W, black
Easy to store: save drawer and cabinet space
Weighted non-slip base
Sleek design: show off the device that helps you cook like a Pro
Cord management: cord holder easily secures and organizes cords for a tidy countertop