I received an email from Anova the other day about their Precision Oven or steam oven they are attempting to come out with.
I admittedly am not a professional chef and have not had the honor of playing with professional chef toys so this is a newer concept for me.
I am curious what some of you know about them, think about them, and the claims that Anova is making...
Here is the link: Anova Precision Cooker
And here is an exert from the article:
Thoughts? Comments? Experiences? Concerns? etc....
*as usual... sorry if this has already been a topic or posted about.
I admittedly am not a professional chef and have not had the honor of playing with professional chef toys so this is a newer concept for me.
I am curious what some of you know about them, think about them, and the claims that Anova is making...
Here is the link: Anova Precision Cooker
And here is an exert from the article:
"In addition to unparalleled levels of precision, The Anova Precision Oven has the following benefits:
- Foods can’t dry out. In sous vide cooking, foods can’t dry out because there’s nowhere for the water to go. A sealed oven full of humid air is just like a sous vide bag: foods can’t dry out because there’s nowhere for the water to go.
- Faster cooking. Dry air is a poor conductor of heat. That’s why you can reach into a 300 degree oven with your bare hand unscathed. But an oven that’s saturated with steam transfers heat much faster.
- No need to use a frighteningly hot pan to sear. We’re truly excited to be able to make something crispy without the omnipresent risk of a grease fire."
Thoughts? Comments? Experiences? Concerns? etc....
*as usual... sorry if this has already been a topic or posted about.
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