“How do I keep my sous vide bags from floating?” The question of floating bags is one of our most frequently encountered here at Anova, and an issue both experienced and new cooks face. It also happens to be a very important one since unsubmerged ingredients simply do not cook when using the sous vide method. Also, when part of a protein remains above the water, it can compromise the quality and safety of the entire piece. Well food nerds, we here at Anova do not want you to have to face this floating bag quandary anymore, so we compiled a list of potential solutions to your floating bag problems! But first, why do the bags float in the first place?
Holiday parties are generally a pleasure for those attending, but can be quite stressful for those doing the actual holiday planning and hosting. Especially when the host is the one charged with making all of the food! You’re making more food than you normally would for more people than you typically feed. This can make more room for mishaps than you would face feeding your family on an average Tuesday night, but hosting your party using your Anova can minimize that possibility and MAXIMIZE the enjoyment you get out of the party as a host!
Spoiler Alert: I’ve included some potential menu combinations at the end of the post–you don’t have to feel overwhelmed with choices reading the next section!
One of the most basic and important pieces of information regularly sought in the world of precision cooking is what type of sous vide container or vessel to use. There are so many options to choose from! Over the next few weeks, we are going to explore the ins and outs of this integral piece of equipment, culminating with a step-by-step guide of how to build your own Anova Frankencooler. This home-cooked cooler hack is the ultimate and most efficient large sous vide cooking vessel you can make at home, just in time for the holidays!
You have 168 hours in every week. Hopefully, for health’s sake, 49 of those are spent sleeping. On average, you spend 1.5 hours per day eating–so, 10.5 hours per week. With the few hours you have left after all of that eating and sleeping, it probably still feels like you’re spending 1,000,000+ hours prepping meals and waiting around for results that may or may not be as delicious and nutritious as your body is craving.
The bottom line? You need more time! That’s where the glorious world of batch cooking comes in.
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.