Chamber Vacuum Sealer Recipes

Preparation

Step 1

Get your pineapple ready. Start by twisting off the crown of your pineapple. Lay it down and slice it into rounds about 1 inch thick.

Step 2

Lock in the flavor. Grab your Anova Chamber Vacuum Sealer and toss one of those pineapple rounds into a vacuum pouch. Hit the seal button with the compress setting engaged, letting the Anova work its magic.

Step 3

Repeat the process with the rest of your pineapple rounds. Once they're all sealed up, you're ready to enjoy your compressed pineapple however you normally would — it's like pineapple, but on a whole new level!

Preparation

Step 1

Create the brine. Kick things off by blending together the vinegar, water, sugar, and salt to form the brine. Give it a whirl with a whisk, ensuring everything melds beautifully, and then set it aside.

Step 2

Prepare the good stuff. Toss the diced jalapeños, black peppercorns, and crushed garlic into a pint-sized container. Pour over the pickle brine, and let the Anova Chamber Vacuum Sealer work its magic on the pickle setting.

Step 3

Ready to dig in. Now comes the fun part! Unleash your pickled jalapeños onto the world — they're ready for action. Whether it's jazzing up pizza, adding zest to sandwiches, boosting nachos, spicing up hot dogs, giving salads a kick, or pretty much anything your taste buds desire — go wild. The world is your pickled oyster! Enjoy the flavor adventure!

Preparation

Step 1

Mix together the gochugaru, vinegar, fish sauce, sugar, garlic, and ginger in a large bowl. Add the cabbage and mix well.

Step 2

Transfer the cabbage mixture to a chamber vacuum pouch. Place in the chamber vacuum sealer and run the Compress/Pickle setting three times. At this point the cabbage should be translucent. If you’d like to store the cabbage for later use, seal using the strong vacuum and strong seal.

Step 3

Refrigerate overnight or serve immediately.

Preparation

Step 1

Whisk together the water, vinegar, sugar, and salt in a liquid measuring cup until the salt and sugar have dissolved.

Step 2

Use a mandoline slicer to slice the cucumber into enough 1- to 2mm-thick slices to halfway fill either wide-mouth half-pint jar. Add the dill, garlic, peppercorns, star anise, and cloves. Pour in enough brine to just cover the cucumbers.

Step 3

Place in the vacuum chamber uncovered. Run the chamber vacuum using the Compress/Pickle button until the cucumbers have turned fully translucent and have darkened slightly, 2 to 3 cycles. (If you have any cucumbers sticking up over the brine, stir after each cycle to make sure all get submerged.) They should taste fully pickled at this point.

Step 4

Cover the jar and refrigerate for up to 3 months.

Preparation

Step 1

Whisk together the water, vinegar, sugar, and salt in a liquid measuring cup until the salt and sugar have dissolved.

Step 2

Add enough of the vegetables to halfway fill a wide-mouth half-pint jar. Pour in enough brine to just cover the vegetables.

Step 3

Place in the vacuum chamber. Run the chamber vacuum using the Compress/Pickle button until the vegetables have turned translucent, 3 to 6 cycles. (If you have any vegetables sticking up over the brine, stir after 2 cycles to make sure all get submerged.) They should taste fully pickled at this point. If they have turned translucent but do not yet taste pickled, run the strong vacuum for 90 seconds without sealing. Repeat the strong vacuum until you’re satisfied with the pickle flavor.

Step 4

Cover the jar and refrigerate for up to 3 months.

Preparation

Step 1

Stir together the syrup and rum in a small liquid measuring cup. Place pineapple slices in a single layer in a chamber vacuum pouch. Add enough of the syrup to just coat the pineapple. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the Compress/Pickle cycle until the pineapple has darkened, turned translucent, and the syrup has filled any air holes in the fruit, about 3 cycles. Remove from the pouch, pat off any excess syrup, and serve as a cocktail garnish. Repeat the process with additional pineapple if desired; you can reuse leftover syrup mixture in the pouch or mix more as needed.

Preparation

Step 1

Place watermelon slices in a single layer in a chamber vacuum pouch. Add the mezcal. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the Compress/Pickle cycle until the watermelon has darkened, about 3 cycles. Remove from the pouch, pat off any excess mezcal, and serve as a cocktail garnish. Repeat the process with additional watermelon and mezcal as desired; you can reuse leftover mezcal in the pouch or add more as needed.

Preparation

Step 1

Place half of the apple slices in a chamber vacuum pouch. Add the cider; it should just cover the apples. Add more cider if needed. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the back in place.

Step 2

Run the chamber vacuum using the Compress/Pickle cycle until the apples begin to darken, 3 cycles. Switch to the manual vacuum setting. Run the strong vacuum for 90 seconds with no seal. Repeat 2 more times, for a total of 3 more cycles. The apple slices should have turned completely translucent and the color of the apple cider by this point.

Step 3

Remove the compressed apple slices and pat dry. Place the remaining slices in the pouch with any remaining cider. Add additional cider if needed to cover the apples and repeat the same vacuum cycles. Serve as a snack or as part of a cheese board with sharp cheddar.

Preparation

Step 1

Combine all ingredients in a wide-mouth half-pint jar. Place in the vacuum chamber uncovered. Run the chamber vacuum using the Compress/Pickle button for 3 cycles. Switch to the manual vacuum setting. Run the strong vacuum for 90 seconds with no seal. Repeat 2 more times, for a total of 3 more cycles. At this point the olives will have taken on the flavor of the martini.

Step 2

Cover and store in the refrigerator for up to 3 months.

Preparation

Step 1

Preheat the Anova Precision Oven using the Air-Fry Quick Start at 325°F (163°C). Adjust a mandoline for 1/16-inch- (1.5mm-) thick slices. Place over a large bowl of water. Use the mandoline to slice the potatoes directly into the water. Be sure to use the guard once you get to the bottom of the potato.

Step 2

Combine the 2 quarts water with the vinegar in a large saucepan. Bring to a boil over high heat. Drain the potatoes and add to the boiling water. Continue to boil for 3 minutes. Drain.

Step 3

Spread the potatoes between layers of paper towels. (You should be able to fit 6 to 8 slices per layer, and it is fine to make several layers to use up all of the potatoes.) Transfer to the Chamber Vacuum and run the Dry/Cool program for 2 cycles.

Step 4

Transfer the dried potatoes to a large bowl. Gently toss with the oil and salt until evenly coated. Spread in even layers across two wire cooling racks. Continue with the recipe in the Anova Precision Oven app.

Preparation

Step 1

Place the hot bread in the vacuum chamber. Run the chamber vacuum using the Dry/Cool setting until the bread is no longer hot, about 3 cycles. Repeat with additional bread as needed and serve.

Preparation

Step 1

Make the Cedar Cocoa Nib Whisky: Attach the Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C).

Step 2

Combine the whisky, cocoa nibs, and cedar leaves in a chamber vacuum pouch and seal using the normal vacuum and normal seal in the Anova Precision Chamber Vacuum Sealer. Transfer to the water bath and cook for 2 hours.

Step 3

Strain the mixture through a fine-mesh strainer into a storage container and let cool. Cover and store at room temperature.

Step 4

Make the cocktail: Combine the coffee, infused whisky, and maple syrup in a heat-tempered glass. Give a quick stir using a bar spoon. Carefully layer on the lightly whipped heavy cream. Garnish with the cedar leaf and serve.

Preparation

Step 1

Make the syrup: Attach the Anova Precision Cooker to a vessel of water and set the temperature to 152°F (67°C).

Step 2

Combine the simple syrup, ginger, and cinnamon sticks in a chamber vacuum pouch and seal using the normal vacuum and normal seal in the Anova Precision Chamber Vacuum Sealer. Transfer to the water bath and cook for 2 hours.

Step 3

Strain the mixture through a fine-mesh strainer into a storage container. Refrigerate for up to 2 weeks.

Step 4

Make the cocktail: Combine the rum, lime juice, gingerbread syrup, sherry, bitters, and foamer in a cocktail shaker. Dry shake until the mixture is agitated and bubbly, at least 30 seconds. Fill the shaker with ice and shake again until chilled, about 30 seconds. Pour into a coupe glass and garnish with a spritz of Paychaud’s bitters. Serve immediately.

Preparation

Step 1

Start the rum: Clean the banana thoroughly using a potato scrubber. (This allows you to clean without bruising the banana.) Then allow the banana to ripen until it forms small brown freckles.

Step 2

Attach an Anova Precision Cooker to a vessel of water and heat to 172°F (78°C).

Step 3

Peel the ripe banana and slice into ¼-inch-thick rounds. Discard the top and bottom parts of the peel and slice into 1-inch squares. Put the salt and rum into a chamber vacuum pouch and give it a stir before adding all of the banana parts.

Step 4

Transfer the bag to the chamber vacuum and seal using the normal vacuum and normal seal. This will cause the banana slices to absorb the rum. Place the sealed bag into the water bath and cook for 2 hours.

Step 5

Remove from the water bath and let cool to room temperature, about 1 hour. Transfer to the fridge and chill overnight.

Step 6

The next day, place a coffee filter in a funnel over a glass jar. Line with a coffee filter and cheesecloth. Filter the banana rum into the jar. Measure out 1 fluid ounce for the cocktail and store the remainder in the fridge.

Step 7

Make the daiquiri: Combine the banana rum with the overproof rum, lime juice, and simple syrup in a cocktail shaker filled with ice. Shake until chilled, then strain into a coupe glass. Garnish with a lime wheel or bruléed banana slice. Serve immediately.

Preparation

Step 1

Combine the almonds with 1 cup of the water in a chamber vacuum pouch. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the strong vacuum for 90 seconds with no seal. Repeat until the nuts begin to turn tender and the water is opaque, about 4 more cycles. Do not seal the pouch.

Step 3

Transfer the entire contents of the pouch to a blender. Add the remaining 1 cup of water. Blend on medium speed until the nuts are finely ground and the mixture is uniform, about 30 seconds.

Step 4

Strain the milk through a fine-mesh strainer into a medium bowl, pressing on the solids to remove all of the milk. Serve or transfer to a pint jar and refrigerate for up to 3 days.

Preparation

Step 1

Divide the dough between chamber vacuum pouches as needed. Each pouch should be no more than one-quarter full to allow for expansion. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the strong vacuum for 30 seconds with no seal. Remove from the pouch. Repeat with additional dough if needed.

Step 3

Using a rolling pin or a pasta machine, roll the dough into your desired shapes. Cook in boiling salted water until the pasta is set but still retains a bit of a bite, about 90 seconds. Drain and serve immediately.

Preparation

Step 1

Divide the dough between chamber vacuum pouches as needed. Each pouch should be no more than one-quarter full to allow for expansion. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the strong vacuum for 30 seconds with no seal. Remove from the pouch. Repeat with additional dough if needed.

Step 3

Bake the cookie dough as directed in your recipe.

Preparation

Step 1

Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool completely.

Step 2

Once cool, transfer the syrup to a chamber vacuum pouch and add half of the basil. Transfer to the chamber vacuum sealer and attach the bag with the bag clip. Run the Infuse/Extract cycle 5 times, followed by the strong vacuum with normal seal. Place the remaining basil in a second chamber vacuum pouch and add the coconut milk. Run the Infuse/Extract cycle 5 times, followed by the strong vacuum with normal seal. Transfer both pouches to the refrigerator and chill for at least 8 hours.

Step 3

The next day, strain the syrup and the coconut milk through a fine mesh strainer into separate bowls. Measure out ½ cup of the coconut milk, reserving the remainder for another use, such as a curry. Measure out ¼ cup syrup, reserving the remainder for another use, such as a cocktail.

Step 4

Combine the ½ cup infused coconut milk, ¼ cup infused syrup, mango, and water in a high-speed blender. Blend on medium, pulsing as needed, until smooth. Then increase the speed as high as it goes and continue to blend until frothy. Divide between 4 wide-mouth half pint jars. (The jars should be about halfway full.) Add the lids and lightly screw on. Do not fully screw on the jar lids.

Step 5

Place one jar at a time in the chamber vacuum sealer. Set the vacuum to 90 seconds with no seal. Turn on the vacuum and let it run until the mango mixture reaches the top of the jar. This step could take anywhere from 20 to 90 seconds. Turn off the vacuum when the mango reaches the top. The jar will seal. Transfer to the freezer. Repeat with the remaining jars. Freeze for at least 2 hours before serving.

Preparation

Step 1

Attach the Anova Precision Cooker to a vessel of water and set the temperature to 181°F (83°C).

Step 2

Combine the yogurt and 2 tablespoons of the honey in a chamber vacuum pouch. Place in the chamber vacuum sealer and seal using a strong vacuum and strong seal. Transfer to the water bath and cook for 24 hours. The yogurt will look light brown and split after cooking.

Step 3

While still warm, transfer the yogurt to a blender and blend until smooth, 10 to 30 seconds. Transfer to a storage container and refrigerate for at least 3 hours before serving. (The yogurt will still be a little grainy once it’s cooled.)

Step 4

In a large pitcher, combine the wine, brandy, mango juice, orange juice, lemon juice, lime, and remaining tablespoon of honey. Stir to dissolve the honey.

Step 5

Cut the skin off the watermelon and slice the melon in half. Transfer to a chamber vacuum pouch. Cut the cantaloupe in half. Remove the skin and seeds and transfer to a chamber vacuum pouch. Slice the peaches in half and remove the pit. Transfer to a chamber vacuum pouch. Slice the cucumbers in half and transfer to a chamber vacuum pouch. Divide the sangria between all of the bags of fruit, using about 1 cup of sangria per bag.

Step 6

Working with one bag at a time, transfer to the chamber vacuum sealer, place the lip of the pouch over the sealer, and use the pouch clip to hold the pouch in place. Run the chamber vacuum using the Infuse/Extract cycle once, followed by the strong vacuum with a strong seal. Repeat with the remaining bags of fruit and sangria. Transfer to the refrigerator and chill for 3 hours.

Step 7

Meanwhile, in a dry medium skillet, toast the pistachios until fragrant, about 1 minute. Transfer to a cutting board, let cool, and then roughly chop. Chop the mint.

Step 8

Once thoroughly chilled, remove the fruit from the bags and cut into your desired shapes. For example, you can make balls of cucumber with a melon baller or measuring spoons and dice some of the fruit into bite-sized pieces. (Save the sangria to serve on the side.)

Step 9

To serve: Spread the yogurt onto a plate or large platter. Lay the fruit on top and garnish with the mint and pistachios. Store any leftover fruit salad in an airtight container in the fridge.

Preparation

Step 1

Combine potatoes with cold water in a 3- to 4-quart saucepan and place over high heat. Bring to a boil, then cover and reduce heat to medium-low. Let cook until potatoes are fork-tender, about 20 minutes.

Step 2

Strain potatoes and transfer to a chamber vacuum pouch. Check the internal temperature of the potatoes; it should be around 190°F (88°C).

Step 3

Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place. Run the potatoes in the Dry/Cool cycle in the Anova Precision Chamber Vacuum Sealer until the internal temperature of the potatoes reaches 75°F (24°C), 20 to 30 cycles.

Step 4

Measure out 922g (2 lb) of the cooled potatoes and process with a ricer or mash with fork or hands until no big clumps remain. Add the flour, egg, egg yolk,and salt. Mix thoroughly with your hands to combine into a smooth dough, taking care not to over-mix.

Step 5

Transfer the dough to a floured work surface. Divide the dough into four portions. Roll each dough portion into a ½-inch- (1.3cm-) thick log, and cut with a paring knife or bench scraper into small gnocchi. Transfer to a sheet pan and dust with additional flour to prevent sticking. Either reserve at room temperature if serving the same day or freeze on the sheet tray until solid, transfer to an airtight freezer bag, and store for up to 1 month.

Preparation

Step 1

Heat the oil in a 6-quart stock pot over medium heat until slick and shiny. Add the garlic, ginger, and a dash of salt. Let cook, stirring, until browned, 2 to 3 minutes. Add the Dijon, Jimmy Nardello pepper, shrimp paste, and allspice and continue to stir and cook until very fragrant, about 2 minutes.

Step 2

Add the leeks and maitake mushrooms with another dash of salt. Cook, stirring, until the leeks are softened and translucent, 3 to 5 minutes. Add the Shaoxing wine, bring to a simmer, and reduce until almost completely evaporated (au sec), about 1 minute.

Step 3

Add the stock, and bring mixture to a light boil. Reduce the heat to medium-low and let cook, uncovered, until water level has reduced by half, about 30 minutes. Remove from the heat and season to taste with salt and sugar.

Step 4

Transfer the sauce mixture to a blender and purée on high speed until smooth. Reserve for serving.

Preparation

Step 1

Bring a large saucepan of water to a boil over high heat. Add the mushrooms and boil until fully cooked, 1 to 2 minutes. Strain and transfer to a chamber vacuum pouch.

Step 2

Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place. Run the mushrooms in the Dry/Cool cycle until cool to the touch, 2 to 3 cycles.

Step 3

Add the vinegar, peppercorn oil (if using), salt, and sugar to the pouch. Reclip the pouch and run the mushrooms through the Compress/Pickle cycle until the mushrooms taste fully pickled, 2 to 3 cycles. Set aside and continue to marinate until ready for serving.

Preparation

Step 1

Heat 4 cups of the mushroom sauce in a 12-inch rondeau or high-sided skillet over medium heat until bubbling lightly.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add about one quarter of the gnocchi and cook until they float, about 1 minute. Use a spider or slotted spoon to transfer to a clean sheet pan. Repeat with the remaining gnocchi.

Step 3

Transfer the cooked gnocchi into the warm sauce and cook until the flavors have melded, 2 to 3 minutes.

Step 4

Plate gnocchi in small bowls topped with the pickled oyster mushrooms, micro arugula, and a squeeze of lemon.