Sous Vide Sweet and Sour Brisket from #anovafoodnerd Jeff Akin

Living in Kansas City, I certainly appreciate smoked beef brisket, and the Anova Sous Vide Precision Cooker offers a great method for delivering that fork-tender BBQ favorite. At the same time, I love the simplicity of braised brisket, especially this variation on the classic Jewish sweet-and-sour brisket. (I also love not having to tend to my smoker in the middle of a sub-zero Midwest January.)

If you can find a point cut brisket, which offers far more marbling, use it. Unfortunately, these cuts are harder to find in most retail locations. Fortunately, with the Anova Sous Vide Precision Cooker, even the leaner flat cut turns out wonderfully moist and tender, and with 48 hours in the bath, you get a deeply flavorful sweet-and-sour gravy that perfectly complements the unctuous brisket.

This brisket is a great centerpiece for entertaining or feeding a crowd on a cold winter’s day. Our favorite sides to accompany are buttered egg noodles and roasted carrots, and the leftovers make for a great brisket sandwich: crusty bread, brisket, sauce, and a layer of melted cheese.

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Meet #anovafoodnerd Carey Copeling, Cooking Zero to Sous Vide Cookbook Hero

One fateful day, while browsing Facebook, I caught a post from a client and friend, Chris, who posted: “If you love fish and steak, buy an Anova Sous Vide Precision Cooker, it will change your life.” I did, and it did. I purchased my first sous vide machine from Anova in October 2015, and over the past two years, I’ve been cooking up a storm. Throwing dinner parties, once a thing I truly dreaded and never seemed to get right, is now one of my favorite things to do.

In July of this year, two big things happened to me – first, I got married to my lovely wife Mel – and second, I was given the opportunity to write a sous vide cookbook – The Effortless Sous Vide Cookbook. It features over 100 recipes ranging from sauces and marinades to bison tenderloin to salted caramel cheesecake, all made possible with my trusty Anova Sous Vide Precision Cooker.

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Pick your Perfect Menu for a Killer Holiday Sous Vide Brunch

Gather your friends, family, and crew and spend this holiday weekend basking in a full-on sous vide brunch bonanza. Pick your perfect menu from this selection of savory dishes, sweet bites, and perfectly-crafted bacon vodka that makes for a wicked Bloody Mary. Check out what our incredible #anovafoodnerd family is serving this holiday season, and whip up a wonderful meal easier than ever with your Anova Sous Vide Precision Cooker.

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Choose Your Holiday Sous Vide Masterpiece with these Killer Dishes

Do your holiday dinner party right. Choose from these incredibly-delicious main course options and take advantage of cooking with your Anova Sous Vide Precision Cooker. Step out of the kitchen and sit back with your friends and family, enjoying those special festive moments, and cook worry-free knowing your main dish is coming out perfectly every time.

Choose from perfectly-cooked prime rib, juicy pork loin stuffed with provolone and herbs, tender ham, or flavor-packed pork belly porchetta. There are no wrong answers here! Get the recipes below.

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Stress-Free Sous Vide Prime Rib from #anovafoodnerd Jeff Akin

Prime rib (or standing rib roast or beef ribeye roast or whatever you want to call it) is the quintessential “special occasion” meal. When prepared correctly, it’s a grand culinary masterpiece. When under-seasoned or over-cooked, it’s a really expensive “meh,” especially if you’ve splurged on actual USDA prime-grade beef.

Fear not, with the Anova Sous Vide Precision Cooker, you get perfect prime rib every time, with less than an hour of active cooking time. For us, “perfect” means medium rare, but you can easily adjust to your preference. (See the Anova time and temp guide to find your “perfect.”)

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Sous Vide Dark and Wintry Vermouth with #anovafoodnerd Zach Johnston

Why make vermouth when you can just buy it? Fair question. Making your own vermouth means you have control over what goes in. Using the precise temperature control of Anova means you can coax flavors in ways that won’t harm the alcohol or over-infuse the botanicals leaving you with flavor-packed sous vide vermouth. Infusing alcohol is very exacting in which temperatures work best. With the Anova Sous Vide Precision Cooker, you take all the guesswork away and assure that your alcohol will be the best representation of what it’s meant to be.

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The Ultimate Guide to Sous Vide Turkey Breast with Crispy Skin

The turkey is the star of the show come Thanksgiving but can present some problems when cooks traditionally. Overcooked dry meat, and it takes up the whole oven preventing the preparation of other sides. We’ve solved all of those problems! Make this Thanksgiving one to remember and check out the full guide below on how to cook the juiciest, most tender sous vide turkey breast ever with your Anova Sous Vide Precision Cooker with this recipe from #anovafoodnerd J. Kenji Lopez-Alt. (more…)

Perfectly Poached Sous Vide Whole Chicken with #anovafoodnerd Jeff Akin

NOTE: We’re turning the blog over to #anovafoodnerd Jeff Akin as he shares one of his favorite recipes to dish up with his Anova!

The Anova Sous Vide Precision Cooker gives you a foolproof path to perfect poached chicken. The consistent temperature ensures even cooking throughout — with white and dark meat equally moist and tender — and the addition of aromatic vegetables and umami-rich dried mushrooms and soy sauce creates an amazing depth of flavor throughout.

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