So, now that you know what the deal is with sous vide, how do you get started? First you’ll need one of those immersion circulators we talked about. Whether you want to cook a steak to the exact degree of perfectly medium rare you desire, prepare food in a foolproof hands-off fashion, or you want to go full mad scientist in your kitchen, sous vide cooking offers something for everybody. Cook all the food you need for a week in a single, large tub and get it all out of the way while you watch a movie. There’s no watching the pan or babysitting it, you just drop the bag in and return at the appropriate time. You can also safely leave a sous vide to cook while you do other things. Meats, vegetables, even things like infusions, can all be cooked perfectly and consistently. You can cook food to the exact temperature required for the exact flavor and texture you want. If you haven’t experienced it, it might be difficult to imagine just how incredible this is. You might, in the case of some foods, overcook the item through setting a too-high temperature, but you’ll never end up with a dry pot and burnt-to-a-crisp food.Īnd because the temperature is so tightly controlled, you can time the cook perfectly. Have you ever tried to cook chicken only for it to turn out dry? Or undercooked? Or anything but the perfect texture you were going for? It’s a lot easier to get that cook just right with a sous vide.Ĭooking temperatures are usually a lot lower, so if you don’t pull your food out at exactly the right time, it won’t be burned. The result is a far more reliable cook than you’re used to.

We can practically guarantee there is nothing in your kitchen that can cook with the same incredible precision as a sous vide cooker. In other words, it’s always the perfect temperature. It will also stop adding heat when it gets to 140.1. Anova says its cooker is accurate to ☐.1 degrees, so you might see it slip to 139.9, but that’s as far is it goes before the cooker turns the heat back up. When you set your sous vide cooker to 140 degrees, then 139.8 just won’t do. A sous vide, however, deals in tenths of a degree. Most ovens can only be set by increments (and often times the set temperature isn’t even accurate). And when we say “precisely” we mean precisely.Ī pressure cooker might have a high and low setting. The water’s temperature is precisely controlled by a device-like the Anova Precision Cooker 2.0 that we’ll be reviewing today-to cook your food consistently every time.

Wifi vs bluetooth anova