Master Sous Vide Technique With the Anova Precision Cooker


We've all been there—you splurge on a gorgeous ribeye, only to overcook it. You may have look away only for a moment, but that was enough for the inside to turn dry and gray instead of pleasingly pink. When grilling, frying, or roasting, you don't have full control over your heat source, making it very difficult to cook your food to exactly the right temperature. Even if you're careful, you can end up with a steak that's only partially cooked to the desired temp—and in some cases, that great-looking ribeye will lose its flavor or develop a chewy texture.

Cooking sous vide can help you avoid this sad fate. French for "under vacuum," the technique involves vacuum-sealing food in a plastic bag and cooking it to a very precise temperature in a water bath, a method that delivers consistent, restaurant-quality results. Once limited to professional chefs, sous vide is quickly becoming more popular with home cooks, thanks to the availability of affordable, easy-to-use equipment like the Anova Precision Cooker.

Equipped with an adjustable clamp, the Anova works with any size pot. Just attach it to your favorite cookware, and it'll circulate water around the pot, preventing hot and cool spots from forming and ensuring an even temperature throughout. It's the only tool you need to cook, well, whatever you're cooking, to a perfect level of doneness.

You can set your desired time and temperature with the simple interface, or even use the Anova app to manage your cooking remotely. Then, simply place your food in a resealable bag, clip the bag to the side of the pot, and let the Anova do its job. When your food is done cooking, throw it on the grill or under the broiler to create a crispy, burnished sear.


Whether you want to make a lobster roll packed with especially juicy meat, the perfect leg of lamb with black olives, or butter-basted halibut, having an Anova on hand will serve you well. If you're ready to take the plunge, check out our page dedicated to sous vide recipes and techniques, or keep reading to learn more about why we love this simple, effective way to cook.

It Delivers Consistent Results


With the Anova—and sous vide cooking in general—the cooking temperature is directly correlated to the level of doneness. For example, if you set the cooker to 130°F (54°C), you're guaranteed a medium-rare steak. The appliance removes all the guesswork from fast-cooking foods, like steaks and chicken breasts. That means no more cutting into the meat and releasing all the juices, or peeking into the oven and releasing heat—just perfect results, every time. After a chaotic day, it's nice to know that your dinner will be done just how you like it.

It Produces Flavor-Packed Food


When you use the Anova, your food cooks in its own juices, ensuring tender, juicy, and flavorful results. While some cooking methods, like steaming, can cause certain ingredients to lose their flavor, sous vide cooking does the opposite. You end up with intensely flavored foods, like these super-carroty carrots.

It Improves Texture


Sous vide creates textures that are difficult to achieve with any other cooking method. Steaks get cooked to your preferred temperature from edge to edge, while pork shoulder comes out of the water bath more succulent than you've ever had it. Using traditional methods, it's common to cook chicken at overly high heat to ensure it's safe to consume. With the Anova, however, you can cook it at lower, more stable temperatures, losing less moisture in the process and avoiding a dry, stringy texture (see our recipe for perfect sous vide chicken for more details). The precision cooker also staves off the slight changes in temperature that can drastically affect an egg, allowing you to easily turn out soft-boiled eggs without a trace of chalkiness.

It's Convenient for the Cook


While many traditional cooking methods require constant attention, the Anova brings your food to an exact temperature and holds it, giving you the freedom to go about your day. Leave the cooker running while you join friends for a glass of wine in the living room, and it will slowly tenderize tough cuts of meat, keeping them at a perfect level of doneness until they're ready to be served. The Bluetooth-enabled Anova allows you to connect the device to your Android or iOS phone and cook within range, while the WiFi version lets you cook anywhere—you can even control it through your Amazon Echo or Google Home. Being able to monitor those ribeyes from the couch? Sign us up.