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

J. Kenji López-Alt 98 comments

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

Sous-Vide 101: Slow-Cooked City Ham With Balsamic Brown Sugar Glaze

J. Kenji López-Alt 27 comments

Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing. More

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

J. Kenji López-Alt 96 comments

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

The Food Lab: Sous-Vide, Deep-Fried Turkey Porchetta (You Want This on Your Thanksgiving Table)

J. Kenji López-Alt 55 comments

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

Sous-Vide 101: Pork Belly Buns

J. Kenji López-Alt 28 comments

Even cooked through traditional methods, braised-then-crisped pork belly is one of the most delicious things in the world. So why, you might ask, would one resort to cooking them like sous-vide? Find out after the jump! More

Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Serious Eats J. Kenji López-Alt 12 comments

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade. More

Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

J. Kenji López-Alt 2 comments

They say imitation is the best form of flattery. I say that flattery is the best way to get away with stealing great ideas and employing them yourself. This dish is based off of a concept I was first introduced to by Tony Maws at Craigie on Main in Cambridge. Sautéed vegetables, a bit of cured meat, and a poached egg are the backbone of any number of excellent first courses. More

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

The Food Lab J. Kenji López-Alt 69 comments

With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the sous-vide egg action. Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath. More

Sous-Vide 101: Double Cut Pork Chops

J. Kenji López-Alt 24 comments

Pork is a prime candidate for sous-vide cooking, thick-cut pork doubly so. Why? Well, back in the day, pork used to be much fattier, meaning that it could be cooked to relatively high temperatures while still maintaining a modicum of juiciness. Modern pork, on the other hand, has been bred to be relatively low in fat, with big chunks of un-marbled meat. It's all part of the "other white meat" campaign—pork masquerading as chicken. Lean, modern pork tends to dry out very quickly unless you cook it carefully and keep it to a safe medium-rare. More

Sous-Vide Double Cut Pork Chops

Serious Eats J. Kenji López-Alt Post a comment

A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it. More

Equipment: We Test the $199 Sous-Vide Circulator From Anova

J. Kenji López-Alt 93 comments

The great sous-vide circulator wars of 2013 have officially started. We test out the Anova, the newest competitor to breach the sub-$200 mark for water circulators aimed at the home cook market. How does it stack up to the competition? More

The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For

J. Kenji López-Alt 106 comments

Sous-vide cooking may be experiencing a rise in popularity, but the problem for home cooks spans familiarity, price, convenience, and design quality. Now, Scott Heimendinger, the Director of Applied Research behind Modernist Cuisine, thinks he might have the solution: The Sansaire, a new all-in-one sous-vide solution that is designed to work in any container and retails at just $199. Is it worth the dough? We got our hands on the first working prototype to test it out. We cooked everything from steaks to eggs to slow-braised short ribs to put it through its paces. More

Video: How To Cook Steak In A Cooler With The Food Lab

J. Kenji López-Alt 52 comments

There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your goal is the ultimate in tenderness and juiciness, a steak with a crisp, crackling, dark brown crust that cuts open to reveal flesh that's perfectly pink from edge to edge, then you're going to want to cook your steak sous-vide. Sound expensive? Think again. Watch the video or read the transcript to see how you can cook the best, most consistently foolproof steaks of your life, all in a $30 beer cooler. More

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

J. Kenji López-Alt 79 comments

So you got your tender, well-marbled, expensive-as-all-get-out, funky-smelling, thick-cut steak. What's the best way to cook it? And I'm not just talking "the best" way to cook it. I'm talking THE ALL OUT, NO HOLDS BARRED, TAKE NO PRISONERS, THIS IS THE BEST FREAKING STEAK YOU'LL EVER HAVE IN YOUR LIFE BEST way to cook it.What does that mean? It means we'll have to do better than we've done in the past. More

Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

Serious Eats J. Kenji López-Alt 25 comments

A three-stage cooking process creates the ultimate in home-cooked steaks. More

The Ultimate Turducken

Serious Eats J. Kenji López-Alt 17 comments

This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast! More

Is The Nomiku Portable Sous-Vide Cooker The Solution We're Looking For?

J. Kenji López-Alt 32 comments

Sous-vide cookery is slowly but surely moving into home kitchens, but there's still a large convenience barrier that is stopping people. Enter the Nomiku. The idea is simple: a clip-on water heater with a built-in pump that heats and circulates water inside any pot, pan, or other vessel you'd like. With this nifty little guy, you can turn any pot in your kitchen into a sous-vide water bath. Heck, you could cook a steak in a flower pot or poach fish in a fish tank if you'd like. More

The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)

J. Kenji López-Alt 110 comments

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

Serious Eats J. Kenji López-Alt 26 comments

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Sous Vide Egg Souffle

Serious Eats Linda Miller Nicholson 8 comments
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