Blog | Page 2 of 24 | Anova Culinary

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.


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.


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.


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.


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.


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.


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.


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.


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.