Recipe Anova Cooking Device Method

[dougiemac]

Has anyone seen or had experience with the Anova Cooking Device? The images and videos that I've seen posted on social media looks amazing but I can't seem to get past the "toss it in a plastic bag and put it in a pot of water" method for cooking high end beef.

https://anovaculinary.com/

 

[AtlMedic]

I'd need to know more about how it works before I trusted something like that. Seems too goo to be true.

 

[EugenFJR]

Why did he throw it on a pan at the end? Whats the point, if you cook it, and then throw it on a grill or pan to finish it?

 

[rOmiLaYu]

Why did he throw it on a pan at the end? Whats the point, if you cook it, and then throw it on a grill or pan to finish it?

To give it a sear or char.

The method is called "sous vide." French for "in a vacuum." Simply put, it's "low and slow" on steriods. The water is warmed to just north of 100 degrees...usually max is 140. The idea is an even, slow cooking of the meat to seal in all the flavor and fluids. Then, if you want, throw it on the pan and sear all the juices in, or throw it on the grill for some char marks.

It's not something I'd have in my personal kitchen, but it has its applications.