Mike Castaneda, Author at Anova Culinary

How to proof bread with your Anova Precision Cooker

The best part about homemade bread? Eating homemade bread. Worst part? Having to find that perfect spot in your kitchen to proof your bread properly. Proper proofing, also known as the final rise of shaped bread dough before baking, requires temps of around 80°F / 27°C, much hotter than most our homes. With the Anova Sous Vide Precision Cooker you can prep your bread like a pro!

If you live in an area like me where you deal with some pretty cold winters, sometimes your house isn’t as suitable for proofing as you’d like it to be. Sure you could try to use your oven proof setting but you’re looking at around 160°-180°F at the lowest! That’s not proofing, that’s slow cooking. Follow these easy steps for some of the best homemade bread you’ve ever had.

Bonus? Four real ingredients. No fillers. No nasty stuff. Just flour, water, salt, and yeast.

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Sous Vide Poached Lobster “Fish and Chips”

I wanted to do a butter poached lobster recipe but I didn’t want to do the same old standard. I wanted to do a creative take that would be as visually appealing as it is delicious. This take on “fish and chips” is meant to have that delicious seafood flavor without having everything deep fried. When you eat this dish all constructed, it really is like having an elevated “fish and chips” recipe that your guests will love. Ladies and gentlemen, sous vide poached lobster “fish and chips”… (more…)

Sous Vide Chicken Breast with White Wine Lemon Sauce

Contrasting flavors are delectable. From taking a bite and getting that unexpected taste to the texture of the rich flavors that accompany such an approach, contrasting flavor recipes are to die for. This sous vide chicken breast with white wine lemon sauce will give you that feeling with a beautiful accompanied brightness from the lemon. I already have plans to make this dish again! (more…)

Sous Vide Simple Creme Brulee

In the dessert world, creme brulee is king. No one can match the perfection of this tasty custard. It’s sweet and rich with a beautifully smooth mouth feel and the crust on top just signifies perfection as a glorious, golden crown. Dead are the days of the meticulous pastry creation. With our incredibly easy recipe, this will be a standard dessert in your household. (more…)

Sous Vide Dove Breast Herb Salad

Wild game can be a very difficult thing to cook, or at least to cook well. Many people avoid it because it can be tough, tasteless or even overwhelmed with “game” flavor. Wild game is pretty much perfect for sous vide thanks to wild game being generally very lean. This way, you can cook your food to the perfect temperature and you’re not letting it sit in fat, not that there’s anything wrong with confit! This dish is an amazing blend of game, sweet, savory, salty and freshness from the herbs. My dove breast herb salad will be your new favorite quick go to lunch! (more…)

Sous Vide Brown Butter Lobster Risotto

What could be more complementary to the delicate, creamy substance of risotto than the tender, delicate sweet flavor of lobster? Brown butter lobster risotto is the perfect risotto and the flavors this recipe produces are incredible: the sharpness of the parmesan, the boldness of the Madeira wine, the smooth richness of the butter-poached lobster—this is a dish to make for people you adore. This is love—and luxury—in a bowl. (more…)

Sous Vide Herb Crusted Pork Loin

When you cook as much as I do, there’s no shortage of friends volunteering to come over. It’s no secret that I’ve got something new cooking every single day and we love to entertain, so the more the merrier! And why not make something substantial to satisfy several hungry bellies at once? With your Anova sous vide cooker, you’ll become the go-to dinner spot in no time and this recipe for herb crusted pork loin is a familiar flavor cooked to perfection. (more…)

Elegant Sous Vide Scallop Ceviche

This was a very fun dish to create. It is a playful take on ceviche, trying to mesh those flavors and profiles without using the standard ingredients. The scallops in this dish are sous vide, of course, but cooked lightly without a sear to maintain the look of raw scallops. With this scallop ceviche, I used a bit of molecular gastronomy. If you are interested in molecular gastronomy and don’t have the materials, you can look online at great shops like Molecule-R for supplies. If you don’t have the ingredients you can incorporate tomatoes and peppers into the dish. (more…)

Recipe: The Perfect Pork Chop

Pork is one of those ingredients that when done right is incredible, however, when it’s overcooked, it’s drier than the sahara desert. With Anova, you can make perfect pork chops every single time and this is how you do it. (more…)

Recipe: Lazy Sunday Pot Roast

At Anova we all love our weekends, who doesn’t right? Who wants to be stuck in the kitchen, especially with this beautiful weather coming our way? The weekend is a time to relax and enjoy yourself, so this beautiful pot roast recipe is a huge hit and takes no time at all to prepare. (more…)