Cook like a Chef with sous vide (pronounced "sue-veed")

August 5, 2017

Have you heard of cooking your food in a water bath? I hadn’t either until recently, when a friend was telling me about his new toy, the Anova precision cooker. This technique, known as sous vide (pronounced “sue-veed”), immerses the food, sealed in a bag, in a water bath. The greatest thing about this technique is the ability to achieve superior, professional-quality results at home.

 

 

 

WORKS WITH ANY POT

 

The Anova precision cooker works with any type of pot and has an easy-to-use adjustable clamp so you can attach it to the side, allowing the heating element to stay submersed 

in the water. 

 

PHONE APP

 

Our phones and apps are so extremely capable and the Anova phone app boasts some impressive features. Using your smart phone and Anova app, you can start your cooking, watch video tutorials, share recipes, follow easy directions, adjust temperature and be alerted when your food is done. Leaving you to relax and enjoy a glass of wine instead of fretting over the stove. 

 

Plus, the app includes 1,000+ recipes right at your fingertips. Anova claims they offer the world’s largest collection of sous vide recipes and they’re all free.

 

SO WHAT IS SOUS VIDE COOKING

 

Quite simply, sous vide (which means under vacuum in French) is a cooking technique that utilizes a precise temperature control device, combined with vacuum-sealing the food and cooking it in a water bath. Sous vide provides restaurant-quality results that are impossible to achieve through any other cooking method and it’s extremely easy.

 

 

 

 

 

WHY COOK WITH SOUS VIDE

 

 

CONSISTENCY. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

 

TASTE. Food cooks in its juices. This ensures the food is moist, juicy and tender.

 

WASTE REDUCTION. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. 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.

 

 

Sources: https://anovaculinary.com

 

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