cooking

Connected Home, Food

Anova Sous Vide Precision Cooker with WiFi Review

Before buying new electronics and appliances, I always research online reviews. The Anova Sous Vide Precision Cooker, won high marks from The Sweet Home, CNET, Gizmodo, and Sous Vide Guy. Anova brings significant expertise: prior to making immersion circulators, Anova focussed on lab equipment. This updated cooker has a 900-watt element, an improved circulator, WiFi, and Bluetooth. It has a large dial that displays the current and target water temperature, as well as the cook time remaining. The bottom skirt can be removed for cleaning. Continue reading Anova Sous Vide Precision Cooker with WiFi Review

Mike Connelly
Food

Introduction to Sous Vide Cooking

I recently started cooking using sous vide. Sous vide means “under vacuum” in French. With this technique, you vacuum seal your food in a bag and then cook it in a water bath at a precisely controlled temperature. When the food (typically meat or chicken) reaches your desired temperature, you remove it from the water bath, sear/grill/broil it, and serve it. Gourmet restaurants have used this technique for years but it only recently became affordable for the home chef. Continue reading Introduction to Sous Vide Cooking

Mike Connelly