Sous Vide Results

The most tender, flavorful food you’ve ever had.

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It’s impossible to control heat using traditional cooking methods, which makes it difficult to cook food exactly how you want it. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture. Anova utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. So, why are sous vide results better with Anova? Let’s break it down using steak–one of the most popular sous vide dishes–as an example.

Our customers say that steak cooked with Anova is better than what they could produce using a grill, stovetop, or oven. The reason – when using traditional methods of cooking, heat transfers inefficiently. For example, when you use a grill, stovetop, or oven, heat and temperature fluctuate. According to this Slate article, “A 350-degree residential oven is designed to stay between around 330 and 370 degrees—and that’s if it’s well-calibrated…” Your stovetop and grill are even less precise. Ever wonder what the difference is between “9” and “high” on your stovetop?

Let’s take a look at your steak when it’s cooked on a grill, stovetop, or in an oven:

Heat fluctuation: >40°
Medium-rare steak target temp: 129° F / 54° C
Difference between medium-rare and medium:
Chances of hitting 129° F / 54° C: 0%

Heat moving through air is impossible to control or predict. It’s always in flux, which is why you often can’t take your eye off that steak without it burning. Anova eliminates this difficulty – set the temperature to 129° F / 54° C, and you’ll get steak cooked precisely to 129° / 54°.

305° . . . Puhlees
400° . . . puhlees

Even if you get lucky and come close to your target temp, it’s impossible for you hit that temp on anything more than a fraction of the finished product. That’s because heat transfers from the “outside-in” in uneven bands, leaving most of the steak at a temp well above the target. With Anova, the entire steak is cooked evenly, resulting in, well, perfection.

Sous Vide Steak vs. Traditionally Prepared Steak

 

The best part is that cooking the perfect steak, or anything else for that matter, is super simple with Anova.

Here’s how our #anovafoodnerd Bea Mendoza whips up a steak that’s better than the world’s best steakhouses with her Anova. Check out Bea’s sous vide steak recipe and discover how she gets perfect results, every time.