Chicken breasts can be a challenging thing to cook as they all too often come out chewy and overcooked. However, preparing chicken breasts sous vide is a virtually fail-proof way of ensuring the most tender, juicy meat. Pop them in the deep fryer to finish them off and you have one scrumptious meal that’s juicy on the inside and crispy golden brown on the outside. This is truly some of the best fried chicken you will have! Best of all, it’s super easy. (more…)
Homemade yogurt is surprisingly easy and keeps in the refrigerator for about a month. It’s a simple as heating milk, adding a starter, cooking the yogurt, then straining. The additional step of straining out as much of the whey as possible will result in a rich and creamy Greek yogurt (skip this step and you have regular yogurt). Keep it plain or add your favorite flavorings, such as jam or honey. For savory versions – which is excellent on baked potatoes or with lamb meatballs – add a blend of freshly chopped herbs, a pinch of salt, and a squeeze of lemon juice. Tip: save at least 3 tablespoons of your finished yogurt to use as a starter for your next batch. (more…)
What is one to do when craving a gin cocktail but there’s only vodka in the liquor cabinet? Bring out the Anova Sous Vide device and in 90 seconds you have an amazing gin! Many people don’t realize that gin is simply infused vodka, predominantly with the flavor of juniper berries. All it takes is a few ounces of vodka, a few of your favorite spices, and a zip lock sandwich bag and in less than two minutes (plus chilling time) you’ll be sipping your own custom-made gin. (more…)
Making any mother sauce (one of the 5 basic sauces in French cuisine) can be a daunting task as they can easily break (separate), causing much angst and disappointment in a cook. We’ve eliminated the unnecessary worry with this easy sous vide hollandaise sauce recipe. In just over an hour you will have a luscious lemony sauce that is perfect over classic Eggs Benedict or drizzled atop grilled asparagus. (more…)
We’re very excited to announce a new addition to our fleet of Precision Cooker’s. We’ve already perfected the engineering, design, and experience of sous vide cooking; and now we’re going to bring the same gigantic cooking experience, into a pocket sized device. Introducing, the Precision Cooker Pocket. Coming late 2015.
You’ve heard about cooking sous vide with steak, seafood, veggies, and fruits; all of the everyday basics, perfectly prepared to their ideal temperature. However, we wanted to take a look at some of the lesser known items you can prepare using the Precision Cooker. We worked with our friends at Foodista to curate and create a list of 5 of our favorite surprising things you can sous vide. (more…)
As our community continues to grow, we want to share some of the incredible things people are doing with their Anova devices. We constantly get stories, pictures, and videos of how sous vide has changed the way they cook, and even brew (as you’re about to learn). (more…)
Hello Anova Community! (more…)
We’re taking our show on the road! Next week, the Anova team will be exhibiting at this years International CES in Las Vegas. We’ll be firing up the Precision Cookers for live demo’s featuring some of our own recipes. If you’re planning on attending the show, come by and see us at Tech West in the Sands Expo, booth #71570. In case you need help finding us, we’re the ones who built a demo kitchen in the middle of the show.