Easter is another holiday known for feasting. And with the bounty of spring upon us in the Northern Hemisphere, we have fresh, new ingredients to play with! Asparagus, green peas, mandarins, spring lamb, and more. In honor of both the season and the holiday, Chef Nicole has come up with some brand-spankin’ new and easy recipes to make your feast even more delicious, no matter what time of day. (more…)
As the sous vide method of cooking gains traction around the globe, questions about packaging have arisen – and we are here to answer those for you! Welcome to Anova’s Simple Guide to Sous Vide Packaging. Spoiler alert: you DON’T need a separate vacuum-sealing machine to get perfect results with your Anova time and time again – but we’ll tell you all about it anyway!
Many of you may be familiar with how easy creme brulee and other custards are to make with sous vide, but did you know that you can use your Anova Precision Cooker to make other kinds of traditionally baked desserts, as well? We whipped up four brand new recipes for you these last couple of weeks, and they are all delectable, flourless, and easily made Keto/sugar-free with the substitutions suggestions provided. Are you ready to sweeten up your life a little more with sous vide desserts? (more…)
Sous vide is an increasingly popular method of cooking in the home. By placing our food in plastic or silicone pouches, releasing the air (to get that “under vacuum” characteristic that the French words “sous” and “vide” translate to), and cooking it in a very precisely heated water bath, we can make reliably incredible meals time after time with very little margin of error. That should be reason enough in itself, but it is very far from the ONLY reason why.
If you’ve been asking yourself, or your friends “Why cook sous vide?”, then we have the answers for you!
Huh? The Lunch Bunch?
A couple of weeks ago, while eating lunch together in the conference room at Anova HQ, a few of us who were regularly bringing our own lunches from home got to talking. Not surprisingly, a lot of us here at Anova LOVE to cook, love to eat, and love to share delicious recipes.
By now, we are pretty familiar with the MOST popular way to use your Anova: to create the most amazingly delicious and perfectly-cooked meat, fish, and vegetables you have ever experienced. Restaurant quality meal creation at home is the box you have already ticked, but are you aware that there are also many other off-label and weird ways to use your Precision Cooker? Here is a list of our favorite eight. (more…)
Of all of the questions I hear regarding sous vide cooking, the most popular one without a doubt is “What is sous vide?”. Of course this makes sense that it is the FIRST question we asks when we hear this term (or really any intriguing term in connection to delicious food!) for the first time. (more…)
In my family, the most celebrated characteristic of a holiday is the food that usually goes with it. Thanksgiving and turkey, Christmas and pork roast, Independence Day and burgers & hot dogs. This holds true for even the non-bank holidays, and every year, I would look forward to corned beef and cabbage on St. Patrick’s Day.
As St. Paddy’s Day is right around the corner, we decided that the time was right to create a heavenly, deliciously spiced, melt-in-your-mouth corned beef recipe. We also wanted to (more…)
Flank steak is one of the most versatile kinds of beef out there. It’s a less expensive cut that has a rich, beautiful beefy flavor on its own, soaks up marinades and flavors fantastically, and is very easy to cook. Our basic sous vide flank steak recipe here can easily be transformed into a number of delicious iterations with only a few ingredients – which is why we have decided to feature it in our latest Cook Once, Eat Five Times batch cooking blog extravaganza! (more…)