https://amzn.to/344MlNK #PaidLink
The Anova Culinary AN500-US00 Anova Precision Cooker, 1000 Watts, Black and Silver is a cooking tool that uses the sous vide method of cooking. Sous vide (pronounced “soo veed”) is French, and its literal meaning is rendered, “under vacuum”. If I hadn’t looked that up I might have guessed it meant, “You ain’t eatin’ anytime soon.”
If the microwave is too slow for you, the sous vide method will be beyond your tolerance. Most things take at least an hour and a half to two hours to cook. But, if you have the patience, you will be rewarded with gastronomic delights.
Perhaps also from the French are the precise, unhurried methods, meticulous preparation, and careful presentation of food that results in world renowned dishes, chefs, and restaurants. Plan for a good couple hours for meal preparation with your Anova Precision Cooker. If you are cooking a steak to precise doneness, you will have exact results – every time – but cooking may take a good two hours.
The first step is to affix the Anova Precision Cooker to the inside of a large pot, and add water to between the minimum and maximum levels indicated on the cooker.
Place your food in a vacuum sealed plastic bag. If you don’t have a vacuum sealer, you can put your food in a Zip-loc bag. Push most of the air out of the Zip-loc bag and immerse the food under the water. That will cause most of the rest of the air to come out and you can zip the bag closed. If the food is heavy it may stay on the bottom. Otherwise weight it down, while also clipping the edge of the bag to the edge of the pan opposite the Anova Precision Cooker.
If a cookbook came with my cooker I must have misplaced it, but that’s not a problem in this internet age. I had two pieces of frozen salmon I wanted to cook, so I checked a few recipes and settled on a temperature of about 135 degrees F for about one and a half hours. The fish I bought already had seasoning on it, but you could add olive oil and your favorite herbs.
The time and temperature are easy to set on the Cooker. After setting it up and getting it started, the cooker heats the water as it circulates it in the pan.
I checked on the progress a couple times over the next hour, but I was working on something and didn’t want to stop when the timer went off. I assumed the cooker would automatically turn off when the time was up. Not so!
When I finally got to the kitchen, there was no burnt pan or ruined fish. The timer on the Precision Cooker was sitting on 00.00, but the cooker was still humming away and circulating the hot water. Neither the fish nor the pan was any worse for the extra cooking. The Anova Precision Cooker seemed just fine too.
Depending on what you cooked, this is the point where you would clean off any congealed blood and sear the outside, putting on some grill marks, and adding the final seasoning. My fish turned out flaky and tasty!
The best foods to cook with the sous vide method are eggs, and meat, especially the tough cuts of meat. High end restaurants frequently use sous vide to cook your steak to perfection. Pork does well, cooked by sous vide. Carrots are a vegetable that you can cook easily with this method.
You can also run your Anova Precision Cooker from an app on your phone. You don’t even need to be at home!
If you love food – not so much in the sense of stuffing your face – but love to cook, love to experiment, love to arrange presentation, love to deftly blend flavors, then I think you will love the ability this machine has to cook food precisely. You will be enthralled by the possibilities such a device will make available to you. Maybe “you ain’t eatin’ anytime soon”, but that’s not the important thing.
https://amzn.to/344MlNK #PaidLink “As an Amazon Associate I earn from qualifying purchases.”