Blog | Anova Culinary

Tips & Tricks to Make the Best Homemade Yogurt

Smooth, creamy, tangy, and delicious. We could list a 100 reasons why yogurt is the best, but making it at home is a headache. It takes hours upon hours of hovering over the stove making sure the temperature is justtt right. Gotta be an easier way, right? Enter Anova. The precision of Anova makes maintaining the perfect temperature involved in traditional methods a cinch. 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 wicked-tasty yogurt at home, easier than ever. (more…)

How to Brew Cold Brew Coffee in Only Two Hours

Waiting 12-24 hours for delicious cold brew coffee is a thing of the past. Unleash the power of Anova and deliver incredible sous vide cold brew coffee in a fraction of the time. Find out why sous vide coffee makes for a better brew with Anova with coffee aficionado and #anovafoodnerd Johnny Gabaldon and learn how to set up a sous vide cold brew coffee experiment of your own.

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The Complete Guide to Sous Vide Ice Cream

I scream…you scream…we all scream for perfectly silky, creamy, flavourful, foolproof Sous Vide ICE CREAM!

After making gallons and gallons of homemade ice cream over the years, it still amazes me how a few simple, everyday ingredients can be transformed into such a crowd-pleaser, and using the Anova guarantees fuss-free flavor-infused custards time after time. No more dealing with stovetop custard cooking, which can lead to scorched cream and dealing with dirty pots and pans.  

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Getting Started – Sous Vide 101 & FAQ’s

We welcome new users to the #anovafoodnerd family every day! We are as excited as you are to get you cooking like a pro, and want to loop you in on a hew tips and tricks that will start your sous vide journey down the path of smashing successes. Check out some top tips and tricks below, as well as some burning FAQ’s. Ready, set, sous vide! (more…)

$100 on a steakhouse dinner? Never again.

Long gone are the days of your favorite steakhouse being the only option to treat yourself to a perfectly-cooked ribeye. Ditch dropping $100 for dinner in a dark dining room, and cook a better steak for the price your ex-favorite spot charges for valet parking. 

So grab a nice thick ribeye from your butcher or local grocery store and learn how to cook the perfect steak with your Anova Precision® Cooker. Check out the video and recipe below to up your steak game.

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No More Undercooked Fried Chicken

Last time you cooked fried chicken did your scenario look like this? You bring out the platter of fried chicken to a crowd of hungry friends as they look in delight for that juicy bite of fried chicken. But secretly you’re cringing inside not sure if the chicken is fully cooked inside?

That’s where sous vide fried chicken comes in. With your Anova Precision Cooker, you don’t have to worry if the chicken is underdone…ever! It’s cooked to perfection every time. If you’ve got a party, you can even cook the chicken ahead of time, and fry it right before your guests arrive so it’s nice and hot. Less stress (and less time in the oil!) is always best, so go get some birds, beers, and fry up a fried chicken feast!

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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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Red, White, and Sous Vide: 4th of July Recipes

Whether you’re bringing a single dish to a potluck or hosting a full-on feast for family and friends, your sous vide is a guaranteed ace up the sleeve over the upcoming 4th of July weekend.

We’ve rounded up some of our favorite cookout recipes (both traditional and with modern twists) to get you off to a solid start. Think all-American BBQ classics, but forget anything and everything about all the times they’ve wound up too bland, burnt, and dry to have anyone heading back for seconds. Check them all out below.

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How to take killer food pics for the ‘Gram

I remember the first time I saw someone take a picture of their food. It was probably around 2004 and I was suffering through an uninspired date night with my future ex-girlfriend at a French-influenced restaurant in downtown Santa Rosa called “The Brasserie”. The entrees arrived at the table next to us and I watched as a woman at the table reached into her purse and with the guilt and precision of a seasoned shoplifter, pulled out her BlackBerry and snapped a picture of her artfully prepared chicken. As she slid her phone back into her purse, she glanced over at me and grinned. “Ugh”, I groaned.

I always figured the term “food photography” referred to a professional marketing or advertising process. A company like McDonald’s taking a Big Mac, and giving it a plastic induced makeover just to get dummies like me to believe that what I got in the drive-thru might just resemble that perfect looking burger on TV. After all, why bother taking a picture of food if not to get someone to buy it? Even as I taught myself to cook and spent several years being lied to by friends and family when I asked, “How was it?” it still never occurred to me to take a picture of what I had made. After all, I didn’t own a professional camera and I wasn’t selling Big Macs. Furthermore, I thought the term “we eat with our eyes” was the dumbest thing I’d ever heard as no matter how hard I stared at a picture, I was still hungry.

Enter Facebook. Enter Insta and the 16-megapixel phone camera. Enter the golden age of FOMO irony where we’ll miss the concert, just to ensure we get a video of it that we’ll never watch again anyway. I didn’t start taking pictures of my food to share with other people. In fact, when I started snapping the occasional picture of my overcooked chicken or my heaping pile of rigatoni, it was just to remind myself what I had made so I could have ideas the next time I found myself wandering the aisles of the grocery store. But that all changed the first time my plate of pasta accidentally stumbled into the perfect lighting that existed next to my kitchen window for a few hours each evening. I remember looking at the picture on my phone and hardly believing my eyes. This, was my Big Mac.

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Don’t Chance Your A5 Wagyu to Traditional Methods

If you are a sous vide enthusiast or someone who digs steak, the term “wagyu,” probably has your mouth watering as it’s celebrated for its melt-in-your-mouth texture and heavy marbling. However, it is also the most expensive beef in the world. Do you really know why you are dropping all those dollars for a steak, and what is the best way to cook it?

Wagyu means “Japanese cow” and it refers to four native breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Japanese A5 Wagyu is the highest grade that Wagyu beef can achieve and is typically reserved for cattle who are fed the best foods, and have had exceptional care during their raising. A5 refers to the yield, grading and marbling of the beef, and A5 is the top of the charts. Less than a tenth of a percent of beef produced in the world is A5 Wagyu!

I have been lucky enough to find a great source for A5 Wagyu. I didn’t think there was such a thing as too much A5, but when I look in my freezer and realize I still have more, I’m starting to believe there could be such a thing as too much, but I know the perfect way to cook it, and I’m gonna tell you! But first, a little exploration into my discovery of my favorite food.

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