Author: Cole Wagoner

Cooking Lamb Shanks with #anovafoodnerd Nick Roush

Tough cuts are pretty intimidating. How the heck do you turn a piece of meat loaded with connective tissue into something amazing? With Anova, toss those qualms out the window. Drop the meat in the precise water bath and let the low and slow cooking of Anova do the job, turning tricky proteins into a meal fit for royalty. #anovafoodnerd Nick Roush is sharing one of his favorite recipes for a wicked-tender sous vide lamb shank sure to impress anyone who is lucky enough to get their hands on it!(more…)

Ultra-Simple Sous Vide Yogurt from #anovafoodnerd Justin Borecky

Smooth, creamy, tangy, delicious. We could list a 100 reasons why yogurt is the bomb, but making it at home is a headache? It takes hours upon hours of hovering above the stove making sure the temperature is justtt right. Gotta be an easier way, right? Enter Anova. The precision of Anova makes quick work of the temperature headaches involved in traditional methods. All you need to do now is quickly heat the milk, whisk some yogurt starter in, pour into jars, and walk away as your yogurt cooks. That’s it. Check out #anovafoodnerd Justin Borecky’s guide to cranking out killer yogurt at home, easier than ever.(more…)

Delectable and Delicious Sous Vide Short Ribs with #anovafoodnerd Gavin Edward

You order the short ribs at a restaurant, and it often comes braised, falling, apart, and honestly…pretty delicious, and also pretty expensive. But short ribs can be so much more, and with Anova can be totally transformed into a dish so delicious you won’t believe it. With the low, precise temperature the short ribs cook to a perfect medium-rare, while the long cook tenderizes them beyond belief. The result? A short rib that you would think is the most delicious bite of tender steak you’ve ever tasted, and doesn’t break the bank. Read along as #anovafoodnerd Gavin Edward shares his step-by-step recipe for this wow-inducing meal.(more…)

Quick Guide to Cooking Sous Vide Eggs with Anova

Eggs, possibly one of the most versatile foods in existence. We use them in baking, we use them in desserts, we use them in breakfasts all across the world. We poach, we fry, we bake, we scramble…the preparations are endless. Eggs can be finicky when cooked traditionally, overcooking or undercooking in a matter of seconds one way or the other. Poached eggs can be a messy nightmare and everybody knows it. Want the best eggs ever? With the precise temperature control of Anova, you can make sure the egg turns out exactly how you want them. A change as small as two degrees results in an entirely different texture as you’ll see below. With Anova’s accuracy within 0.01°, you can ensure your eggs turn out exactly how you want them time after time with no guessing games.(more…)

5 quick & simple sous vide recipes with five ingredients or less

Cooking with Anova, no matter how futuristic and advanced that it may seem is super-simple to use, and produces far superior results than other methods in your kitchen. Bring the ultimate precision to your kitchen, and never worry about over or undercooking again. Get started with sous vide with five incredibly user-friendly recipes, each with five ingredients or less, that are great for both sous vide newbs and masters alike. (more…)

Why Precision Matters: Cooking Sous Vide with Anova

Our typical appliances at home are wildly inaccurate. Ovens fluctuate as much as 40°F degrees, and cook from the outside in. Same with grills and skillets. High heat means the outside of your meal is overcooked before the inside is even cooked at all. The results are unpredictable and a few minutes, heck, a few seconds one way or the other means overcooking or undercooking. The best news is there is an answer to these common woes. Anova cooks your food at a precise temperature, evenly, from edge-to-edge, every time you flip it on.(more…)

Killer sous vide burgers with #anovafoodnerd James Parry

Dry, flavorless, and overcooked burgers can put quite the damper on an otherwise fun-filled summer get together. Whether you’re the guest eating them, or the person having to serve them, it’s less than enjoyable for anyone involved. #anovafoodnerd James Parry is stopping by today to share his super-simple and crazy-delicious sous vide burger recipe that’s sure to put a smile on everyone’s face.(more…)

Water Displacement Method for Sous Vide Cooking

A common misconception around sous vide cooking is that it’s complicated and requires special equipment after you purchase your Anova. Think again! You have everything you need in your kitchen right now. No vacuum sealer? No problem. Learn how to use water displacement, also known as the water displacement method, using a resealable bag, and cook like a pro.(more…)

#anovafoodnerd Guide to Sous Vide Home Brewing

We all know Anova can crank out wicked juicy steaks, take BBQ to the next level with some ultra-low and slow, and even make vegetables shine. All that makes a meal worth talking about, but how about a bonus beverage, nerds? A nice, tall, frosty glass of freshly brewed beer, straight outta your home kitchen. Read along and learn how easy it is to home brew, aka brew vide, with Anova. Best part? It’s much cheaper than dedicated home brewing supplies.(more…)