Sous Vide Smoked Pulled Pork from #anovafoodnerd Matt Pittman

As a well-known BBQ guru, Matt Pittman of Meat Church BBQ knows what it takes to go low and slow. Normally cooking at 250°F / 121°C in any one of his army of smokers, he still takes the time to whip up crazy-delicious food with his other favorite cooking love: his Anova! Join along as Matt shows the #anovafoodnerd family how he takes pulled pork to the next level, and makes it easier than ever, by combining his two favorite cooking methods: smoking and sous vide. (more…)

Sous Vide Smoked Brisket with #anovafoodnerd Zach Johnston

As a food writer, former kitchen grunt, and consummate gourmand I tend to know my way around a brisket. That all changed when I got an Anova Precision Cooker. The accuracy of my cook times massively increased and I was able to actually relax while executing low and very slow cooks.


Over time I’ve tinkered a lot with spice rubs, marinades, and even flash brines. I’ve whittled my recipe down to the bare basics so that the meat truly shines through. I tend to hit up my local butcher for a specific cut and size. I cook for a family of four — so a 2 to 3 pound brisket generally does the trick for a Sunday dinner and then some tasty sandwiches going into the next week’s lunches. I like the get a cut of brisket that’s half lean and half streaked with plenty of fat and nice fat cap running along the whole piece. It’s not essential to track down a butcher that’ll make perfect cuts just for you. You can easily grab yourself a nice piece from your local grocery store. Once you have a nice piece of brisket, the rest is pretty straight forward with a succulent end result.


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…)

Ganze Lammkeule Sous-vide von #anovafoodnerd Frank Scholz

Ein Festmahl!

art man die Lammkeule so wie ich im Anova Sous-vide Becken, dann hat man einerseits einen ganz entspannten Abend vor sich, den man als Gastgeber mit seinen Gästen verbringen kann, und zum anderen auch noch ein Endergebnis, welches sich mit der klassischen Zubereitungsmethode so nicht erzeugen lässt. Durchgängig zart, saftig und trotzdem noch schön rosa.

Wer öfters mit mehreren Gästen feiert, der kennt das Leuchten in den Augen, wenn ein Truthahn an die Tafel getragen wird, das Spanferkel vom Grill gehoben wird, oder – wie in unserem Fall – ein, zwei ganze Lammkeulen präsentiert werden.

Auf solche Feste wird man immer wieder angesprochen. Ob es am Anblick der großen, perfekt gegarten Stücke liegt, am Wissen um den Aufwand oder an der Seltenheit solcher Momente in den heutigen Zeiten, ich weiß es nicht. Aber das Tranchieren am Tisch hinterlässt oft einen anderen, eine nachhaltigeren Eindruck als perfekt arrangierte Tellergerichte.