When it comes to at-home cooking, sous vide has changed the game. Folks swear by it, and Anova is largely responsible for making this type of kitchen accessory accessible to consumers. A new partnership announced earlier today ushers in three Anova (Product)Red Sous Vide Precision Cookers. Functionally, these are the same as the Nano, Pro, and Anova Precision Cookers that have been sold for years. The main differences are that Anova has pledged to donate 5% of the purchase price for each sale to (RED) and each unit features a splash of color and branding that wasn’t there previously. Continue reading to learn more.
Anova has been the industry leader in consumer-focused sous vide machines over the last five years. Its lineup is fairly priced with various versions to fit every budget. This week, Anova has announced the latest addition, officially dubbed “The New Anova Precision Cooker.” While the smallest Nano will remain the brand’s stable of products, this release will replace the previous-generation model of the same name. Anova’s latest creation is said to be “faster, stronger, and smaller” than its predecessor but with a higher price tag. Many of the same features are still in place alongside a host of upgrades. Hit the jump to learn more.
Last week, I debuted Kitchen Tech, a brand new 9to5Toys column designed to help you bring restaurant-quality dining into your own home. We were thrilled with the response to the first column on making magical ice balls for cocktails, so today’s column explores the opposite extreme: heating water in a precisely controlled way to get equally amazing results with vacuum-sealed bags of food.
Some people call this sous vide (soo vee-d, “under vacuum”) cooking; others know it as cooking with an immersion circulator. Quietly used in restaurant kitchens for decades, sous vide cooking started to gain mainstream attention following the release of the avant-garde professional cookbook set Modernist Cuisine: The Art and Science of Cooking. Author Nathan Myhrvold ranks sous vide gear as the #4 and #5 most important modernist cooking tools in the newer consumer version of the book, Modernist Cuisine at Home, just behind a digital scale, thermometer, and pressure cooker.
In any case, temperature-controlled water baths produce the juiciest, most succulent meats you’ll ever taste, and can perform other magic tricks… like making perfect eggs, just-right vegetables, and rich, creamy sauces. Below, we’ll explain how sous vide cooking works, and show you how to do it at home.