Want to make restaurant quality steaks at home?
Once limited to the world’s best restaurants, sous vide cooking is a technique that makes it easy to achieve professional-quality results in the kitchen.
Sous vide, which means “under vacuum” in French, refers to the process of vacuum sealing food and putting it in a water bath. However, you don’t need to vacuum seal your food to cook sous vide. Instead, this technique is really about bringing food to a precisely controlled temperature to deliver super-juicy, flavor-packed results from edge to edge, every time.
The advantages to cooking sous vide over traditional methods are:
Consistency: Because you cook your food to a precise temperature you can expect very consistent results.
Taste: The food cooks in its juices. This ensures that it is moist, juicy and tender.
Waste reduction: Traditionally prepared food dries out and results in waste. Steak cooked via precision cooking, loses none of its volume.
Flexibility: Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
To cook sous vide with the Anova Precision Cooker, just attach the device to a pot with water. You can set the temperature and time on the Precision Cooker itself, or configure it via your smartphone.
The Precision Cooker heats the water to a precise temperature while circulating the water around the pot, ensuring a consistent temperature throughout.
There are two versions of the Precision Cooker. The one tested is the Bluetooth version delivering 800 watts, good for serving up to 7-8 people for 179 euros/dollars. Alternatively you can buy a wifi version with 900 watts and serving 10-12 people for 199 euros/dollars.