Yesterday, in the Anova kitchen, the opportunity arose to do a ducks-periment for a sous vide duck breast recipe; we tested minor textural variations on popular cooking times and temperatures for boneless duck breasts. I also had the opportunity to test out a duck breast recipe that I have been dreaming about for some time–Spiced Honey Sous Vide Duck Breast over Seasonal Spinach Salad! With sweet, smoky and spicy notes, I personally like to think of it as the “crazy-sexy-cool” of the duck breast world. It also happens to be perfect for the holidays, when we are trying to balance healthy eating with seasonal indulgence!
We’re excited to welcome Chef Nicole Poirier to the #anovafoodnerd fam to bring you food nerds lots more good stuff to cook up with Anova.
As many of you food nerds may know, Anova started from a highly regarded scientific company known for providing high-quality lab equipment used for precision temperature control. We began nerding out in the kitchen with these devices when we discovered how easily we could create restaurant-quality results. So, we decided to bring our love of science to the kitchen. Cooking can be intimidating, especially if you don’t have years of experience. We wanted to use this technology to empower people with the ability to achieve professional-level cooking results with ease, no matter what their level of skill in the kitchen.
Sous vide stuffing is super simple with this recipe from #anovafoodnerd Liz Alstott of San Francisco. This sous vide stuffing recipe comes out full of fluff and flavor, giving you one less thing to worry about during all of the Thanksgiving culinary madness. More time toasting to Turkey Day with the family, less time cleaning up a cooking catastrophe.
Liz is not only a diehard #anovafoodnerd, but she’s also one of our newest members of the Anova team in San Francisco. On a typical day, you’ll find Liz hanging out with the food nerd family sharing her love of sous vide across our social network of nerds. When she’s not tweeting with the food nerd fam, you can find Liz experimenting with all sorts of sous vide recipes in the Anova kitchen.
Sous vide steak sandwiches are super simple with this recipe from #anovafoodnerd Chef James Briscione of New York. These sous vide steak sandwiches are James’ game day tailgating favorite. More time throwing around the football, less time stuck standing over the grill.
While Chef James is a pro, he understands the perils faced by home cooks in the kitchen and dedicates the majority of his time to educating cooks of every skill level and empowering them in the kitchen. He’s long been a fan of sous vide cooking, and has been using his Anova both professionally and at home since day one.
Food nerds, All Hallow’s Eve is nearly upon us! These magical Anova tricks ‘n’ treats make it super simple to serve up a wicked good menu of Halloween recipes. No witchcraft or wizardry required, just a bubbling cauldron of precisely heated water and your Anova wand. We’ve got the tricks AND the treats covered this year with sous vide tips and recipes for plates of pumpkin-y goodness and sugary sweets and treats. Just don’t forget to pick up a bag of candy, because you might just end up keeping these treats for yourself.
We exist to help people cook like pros. Since our launch in 2013, we’ve envisioned a future where we’ll provide our #anovafoodnerd family with a kitchen that fulfills that promise. An Anova Kitchen is one where devices are affordable, accessible, precise, and connected in a meaningful way. For the past two years, we’ve been working on a product that moves us one step closer to that vision.
Sous vide cheesecake is super simple with this recipe from #anovafoodnerd Chef Spizale of New Orleans. Plus, get the lowdown on his sous vide blueberry topping. Chef Spizale is a pro in the kitchen, but he doesn’t let that stop him from exploring new recipes and experimenting with sous vide. He’s created some crazy awesome recipes with his Anova, taking the complexity out of many challenging dishes and sharing the process with his fellow food nerds. Chef Spizale uses his Anova to make super simple yet amazingly delicious food, so the rest of us can literally cook like a pro. And for that, we thank him.
Sous vide lamb loin chops are super simple with this recipe from #anovafoodnerd Amanda Brown of Minneapolis, Minnesota. Amanda is a paleo-ish #anovafoodnerd and creator of nourishedbyseason.com, a site dedicated to healthy, semi-paleo cooking with high quality local and seasonal ingredients.
Cooking sous vide octopus at home might sound a bit intimidating, but with help from our #anovafoodnerd family, it can be quite simple to nail this seemingly formidable yet impressive dish. Since octopi are invertebrates, they develop super strong connective tissue throughout their muscles. Thus, cooking these tough little suckers to tenderness can be, well, tough. Consequently, you may find yourself chewing and tearing at a tentacled, rubbery result without the right method to break down that stubborn connective tissue. That’s where sous vide comes in.