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.(more…)
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.(more…)
Hello, my name is Eddie and I’m a chocolate addict…
One of my biggest weaknesses is chocolate, so this experiment was both exciting and fattening for me…
There are several traditional tempering methods which involve heat measurements, seeding or tabling using continuous movement.
I decided to temper chocolate while staying in my comfort zone (sous vide), and the results were pretty good.(more…)
March may be over, but Anova Madness is just beginning to heat up. With over 200 entries, we are now down to the Elite Eight – the best of the best #anovafoodnerd dishes of the year. Here’s a first hand look at your fellow #AnovaFoodNerds (in no particular order).
Check out their wicked sous vide dishes, as they share their recipes, with commentary on their Anova sous vide journey.(more…)
Tired of the same old scents and longing for a new signature smell? Look no further nerds, this new scintillating scent is changing the game. Introducing Anova Sous Vide Cologne, now you can cook AND smell like a pro!(more…)
It’s lid’t nerds!
We’re super-pumped to announce that the Anova Precision Cooker Lid is available for purchase. Covering your sous vide pot ensures maximum efficiency for your Anova essentially eliminating any evaporation.
Sleep easy when you’re cooking that perfect overnight chuck roast, knowing that your cook will wont be interrupted by low water levels.(more…)
You pull that perfectly juicy steak from the water bath. All that’s left between you and heaven is a quick sear to crisp up the crust. We’ve heard of all the common methods: canola oil, butter, etc. What if we told you there’s a better way? Mayonnaise. Yes. When mayo is suggested an option, people usually stop listening – but before you brush past this method, hear us out.
There are good reasons this popular sandwich spread produces a superior sear. Learn more below and unlock the secrets to some seriously superb sears.(more…)