'Anova' on Serious Eats

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs. More

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Here's our comprehensive guide to using the sous-vide method to revolutionize your chicken. More

Serious Eats and The Food Lab Have Teamed Up With Anova to Bring You the Best Sous-Vide Guides On the Planet

I've long been a fan of Anova's line of precision cookers for sous-vide cooking, so when they approached me about working together with them on their mobile apps to develop a brand new set of sous-vide cooking guides, it seemed like a no brainer. The new apps are a completely free to download and will feature all-new content to guarantee that even a complete sous-vide noob will get perfect results from the get-go. More

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

Exciting news in the world of home sous-vide cooking: Anova Culinary has just announced the launch of the Anova Precision Cooker, the first major upgrade to the sous-vide cooker they introduced last year. I visited their studio in San Francisco last week to get an exclusive look at the product, which can be pre-ordered now for only $99 for the first 1,000 orders. I can confidently say that when it comes out in September, it will be the best, most cost-effective consumer-grade sous-vide solution on the market. More

We Test the Anova, Sansaire, and Nomiku Sous-Vide Circulators

This year, three new devices—the Sansaire, the Anova, and the Nomiku—designed for sous-vide cookery and targeted at the home cook have been released, all of them available for under $300. But how do the three stack up against each other? For the last few weeks I've been testing all three side by side, cooking with them in every type of situation a home cook is likely to run into (and some they aren't). Here's a feature-by-feature breakdown of the testing. More

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