Blog | Anova Culinary

Don’t Chance Your A5 Wagyu to Traditional Methods

If you are a sous vide enthusiast 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. But do you really know why you are dropping all those dollars for a steak?

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, like corn and grain and have had exceptional care during their raising. A5 refers to the 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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Sous Vide Raptor

It’s the NBA Finals Game 6. Our hometown Warriors are in a do or die situation. It’s time to learn how to cook the nemesis into wicked-tender submission. Learn how to #sousvidetheraptors below.

Sous Vide Raptor

1. Acquire raptor. Don’t ask how. Just do it. Get a time machine. That’s not our problem.

2. Season raptor with salt, pepper, garlic powder, and a little Curry powder.

3. Heat Anova Precision Cooker to 129°F or 53.9°C for those of you above the border, which if that’s the the case you have already stopped reading.

4. Place raptor in a large Ziplock bag. (Prob bigger than they actually sell, but this is a fake recipe, and if you procured a raptor this should be no problem).

5. Sous Vide for 48 minutes for maximum tenderness.

6. Hire Klay Thompson to to incinerate a net with back-to-back-to-back 3 pointers and sear raptor over the open flame.

  And finally, Go Warriors!

We’re giving Dad a platform to brag. Check out their stories!

Parenting is hard and often comes with little appreciation. But some of the smallest things can feel like the biggest rewards–something as simple as cooking your daughter’s favorite meal or winning a “golden spatula” on a daddy-daughter camping trip.

To celebrate Father’s Day, we caught up with two dads who are conquering cooking and making lasting memories along the way with the help of their Anova Precision Cookers.

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Meet Doug, an #anovafoodnerd dad who won a major award!

A few weekends ago I was at a daddy-daughter campout, with 20 girls between the age of 4 and 11 and about ten dads. A big part of these campouts is the “Golden Spatula” prize, where the dads from each cabin compete to create the best campfire meals – a competition our cabin is famed for losing every year. Despite the fact that I am a notoriously terrible cook, I was determined to change that.

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BBQ & Sous Vide – The Best of Both Worlds

There aren’t many things better than enjoying a platter of perfectly prepared BBQ with friends and family. Smoky, tender meat just falling apart and moisture dripping down your chin. It’s great. But what if there were a way to make it even better? Grab your trusty Anova Precision Cooker and unleash the secret to superior ‘cue.

Meet these smoky sous vide nerds below and see how they dish up better BBQ using the best of both worlds.

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How to Combine Sous Vide and Smoke for the Best BBQ Ever

BBQ is all about low and slow, with sous vide being even lower and slower. I feel I’ve been able to combine the best of both worlds to get the most convenient and consistent results by using my Anova Precision Cooker in conjunction with my pellet grill. I started out with a stick burner and managed overnight brisket cooks before and while it was spectacular, it was a lot of work. So I switched to a pellet grill, which was even easier, because it was temperature controlled. As some may know, smoke doesn’t penetrate all the way through things, so a majority of the smoking time is just getting the meat tender, which my Anova does better than anything.

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The Fusion of Sous Vide, Grilling, and Smoking Cooking Methods

Three years ago, about three months before Christmas, I saw an article on one of my favorite barbecue websites that was talking about this “new to me” cooking method called “sous vide” and how it could work well with barbecue.

I have to admit I had not heard much about it before and I was really into cooking barbecue on my ceramic grills and other cookers. One of the things that jumped out at me about this cooking method, is that it was really very similar to barbecue as it was still “low and slow” cooking, BUT with a big difference! You could actually cook meat to an EXACT internal temperature and make something like a Beef Brisket very tender BUT with a medium-rare doneness! Something you just cannot do using a grill or smoker alone! So that was enough to get me to “Ask Santa” for a Sous Vide Circulator and to try and learn more about sous vide. The rest is history.

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Check Out How These Super Moms use Anova to Make Mealtimes Easy and Delicious

On a daily basis, moms are juggling a thousand and one things to keep their households running smoothly and cooking is just one of those. Fast forward to dinner time…you just got home from work and start to prepare the food, then one child comes running in asking for a snack, the next minute the other little one is thirsty, then someone needs help with homework.

Using traditional cooking methods, any one of these small distractions could quickly turn your Monday night masterpiece into Monday night madness resulting in a last minute pizza run. If this sounds like I’ve just tapped into your Nest camera, then you’ll want to check out these #AnovaFoodNerd Super Moms who have mastered mealtime with the help of their Anova Precision® Cookers, serving up delicious and nutritious dishes night after night.

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Introducing the Anova Precision® Cooker Pro

We’re launching an all-new device for professionals—The Anova Precision® Cooker Pro. Three years in the making, the Anova Pro is insanely powerful, built to run nonstop, and ruggedized for the most demanding professional kitchens. I think it’s the best sous vide device that’s ever been produced. I can’t wait to hear what you think.

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The Secrets to Sous Vide Ramen

It’s more than just a cheap college eat, ramen has gained popularity worldwide in the food scene, and for good reason. Rich broth, creamy eggs, and the most insane pork belly topping make for a meal to remember. But let’s be honest…it’s a bit of a chore to cook and assemble all those ingredients at home. Sometimes it’s easier to go out and pay $15 for a bowl of the slurp-worthy soup – but save your cash and whip up a better version at home.

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