It’s an age-old problem: What’s for dinner? It’s quite possibly the most difficult, and most avoided question of the day. It’s so much easier to order takeout once you get home, right? Not anymore…No special skills needed, no level of training required. YOU can do it in three simple steps.
We sent out a call to our #anovafoodnerd family to see what their favorite quick dinners (even a meatless option!) are, and we came up with these 5 super-simple #anovafoodnerd recipes make prep and planning a breeze and will help you take advantage of what matters most: time! Each recipe uses five or fewer ingredients (not including pantry staples such as flour, salt, pepper, butter, or oil) commonly found in any grocery store for ultimate simplicity.
Every meal is delicious, perfectly prepared, and whether you’re serving yourself or a whole crew of hungry mouths, is sure to satisfy. To the recipes! Click on the pic to see the full step-by-step recipe.(more…)
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 as an option, people usually stop listening.
There are good reasons this popular sandwich spread produces a superior sear. Strip mayo down to its 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, oil in a hot pan for the way you USED to sear. So what happens when they get used together? Magic. Maillard reaction magic.
Learn more below and unlock the secrets to some seriously superb sears. Bonus tip? Red meat not your thing? This trick also works great on pork, chicken, fish, etc!(more…)
Sous Vide Raptor
1. Acquire raptor. Don’t ask how. Just do it. Get a time machine. That’s not our problem.
2. Season raptor with salt, pepper, garlic powder, and a little Curry powder.
3. Heat Anova Precision Cooker to 129°F or 53.9°C for those of you above the border, which if that’s the the case you have already stopped reading.
4. Place raptor in a large Ziplock bag. (Prob bigger than they actually sell, but this is a fake recipe, and if you procured a raptor this should be no problem).
5. Sous Vide for 48 minutes for maximum tenderness.
6. Hire Klay Thompson to to incinerate a net with back-to-back-to-back 3 pointers and sear raptor over the open flame.And finally, Go Warriors!
Parenting is hard and often comes with little appreciation. But some of the smallest things can feel like the biggest rewards–something as simple as cooking your daughter’s favorite meal or winning a “golden spatula” on a daddy-daughter camping trip.
To celebrate Father’s Day, we caught up with two dads who are conquering cooking and making lasting memories along the way with the help of their Anova Precision Cookers.(more…)
There aren’t many things better than enjoying a platter of perfectly prepared BBQ with friends and family. Smoky, tender meat just falling apart and moisture dripping down your chin. It’s great. But what if there were a way to make it even better? Grab your trusty Anova Precision Cooker and unleash the secret to superior ‘cue.
Meet these smoky sous vide nerds below and see how they dish up better BBQ using the best of both worlds.(more…)