Jeff Akin, Author at Anova Culinary

Sous Vide Chinese Crispy Duck Breast from #anovafoodnerd Jeff Akin

When done right, roasted Peking duck is a thing of beauty: shiny, golden crispy skin and succulent, wonderfully fatty meat served with an array of thinly sliced vegetables and warm thin pancakes or steamed buns.

I recently endeavored to recreate at home, but the three-day process didn’t yield anything close to the beautiful bird served at my favorite local Chinese restaurant. Overall, it was fine, but certainly not worth three days of my time, especially when I can have it prepared perfectly at the restaurant in just 30 minutes.

The most disappointing part was the duck breast, which was woefully overcooked and chewy. This led me to wonder if the Anova Sous Vide Precision Cooker could help. My goal: perfectly cooked duck breast with crunchy skin and deep flavor, all in just a few hours.

Even when not cooking a whole duck, getting the duck breast correctly cooked throughout while crisping the skin to a crisp golden brown can be challenging. Of course, sous vide makes it virtually foolproof. (more…)

Sous Vide Short Rib Beef Stroganoff from #anovafoodnerd Jeff Akin

I grew up on a very simple (and cheap) version of Beef Stroganoff made with ground beef and canned mushroom soup. I still have a nostalgic fondness for that undeniably satisfying budget recipe, though I think when prepared with higher-quality fresh ingredients (crimini mushrooms, rich homemade beef stock, and tender strips of beef tenderloin), Beef Stroganoff is quintessential cold-weather comfort food.

With the Anova Sous Vide Precision Cooker, you can take Beef Stroganoff to an entirely new level. For this recipe, we are using well-marbled boneless beef short ribs cooked sous vide for 48 hours with mushrooms, stock, and onions, resulting in perfectly tender meat and an intensely flavored cooking liquid.


On Deckle: Sous Vide Ribeye Cap with #anovafoodnerd Jeff Akin

I’ll admit, three months ago, I didn’t even know ribeye cap (that thin, beautifully marbled piece of meat at the top of a ribeye) was a distinct cut of beef, let alone that it was called “deckle.” Now, in large part thanks to my local Costco, who gilds the lily by selling it at prime grade, ribeye cap is my favorite “new” cut of steak.

Of course, preparing ribeye cap is simple and foolproof with the Anova Sous Vide Precision Cooker. Just a few hours in the sous vide and you have one of the most tender and flavorful bites of beef available. To sear, you could toss on a hot grill for a few minutes, though my favorite finishing move is in a cast-iron skillet basted with butter and herbs.


Sous Vide Sweet and Sour Brisket from #anovafoodnerd Jeff Akin

Living in Kansas City, I certainly appreciate smoked beef brisket, and the Anova Sous Vide Precision Cooker offers a great method for delivering that fork-tender BBQ favorite. At the same time, I love the simplicity of braised brisket, especially this variation on the classic Jewish sweet-and-sour brisket. (I also love not having to tend to my smoker in the middle of a sub-zero Midwest January.)

If you can find a point cut brisket, which offers far more marbling, use it. Unfortunately, these cuts are harder to find in most retail locations. Fortunately, with the Anova Sous Vide Precision Cooker, even the leaner flat cut turns out wonderfully moist and tender, and with 48 hours in the bath, you get a deeply flavorful sweet-and-sour gravy that perfectly complements the unctuous brisket.

This brisket is a great centerpiece for entertaining or feeding a crowd on a cold winter’s day. Our favorite sides to accompany are buttered egg noodles and roasted carrots, and the leftovers make for a great brisket sandwich: crusty bread, brisket, sauce, and a layer of melted cheese.


Stress-Free Sous Vide Prime Rib from #anovafoodnerd Jeff Akin

Prime rib (or standing rib roast or beef ribeye roast or whatever you want to call it) is the quintessential “special occasion” meal. When prepared correctly, it’s a grand culinary masterpiece. When under-seasoned or over-cooked, it’s a really expensive “meh,” especially if you’ve splurged on actual USDA prime-grade beef.

Fear not, with the Anova Sous Vide Precision Cooker, you get perfect prime rib every time, with less than an hour of active cooking time. For us, “perfect” means medium rare, but you can easily adjust to your preference. (See the Anova time and temp guide to find your “perfect.”)


Perfectly Poached Sous Vide Whole Chicken with #anovafoodnerd Jeff Akin

NOTE: We’re turning the blog over to #anovafoodnerd Jeff Akin as he shares one of his favorite recipes to dish up with his Anova!

The Anova Sous Vide Precision Cooker gives you a foolproof path to perfect poached chicken. The consistent temperature ensures even cooking throughout — with white and dark meat equally moist and tender — and the addition of aromatic vegetables and umami-rich dried mushrooms and soy sauce creates an amazing depth of flavor throughout.