Anova Precision On Sale 35% off

[GolfGeezer]

Sous Vide and Combi Oven Cooking Made Simple – Anova Culinary

This is the regular or mid-size sous vide. Comes with WiFi built-in these days.

[Jessterr]

Thanks for posting and jump-starting my MCS, GolfGeezer. Have been on the fence for a while now on one of these and this just put me over, got one on order with a storage stand for good measure.

[Huskee]

I love my Anova, so easy to use. Thanks for sharing.

[Attjack]

Check out how this local restaurant is using theirs. This is how they keep their Hot Toddies at the perfect temperature.

[Thunder77]

I kind of hate you right now. I just indulged my MCS, and now you got me started again!! 😆

[barelfly]

I love my Anova! They are excellent tools to have

[Thunder77]

Just make sure that it is not the Nano model. For some reason Anova saw fit to make the Nano with a fixed clamp. So in a larger pot I use a heck of a lot more water to reach the minimum immersion. Totally idiotic decision IMO.

[GolfGeezer]

The is not the Nano. It is the original size Precision device.

[Mosca]

I would LOVE to have a chamber vacuum sealer, but retirement has forced its economic reality on me. Gotta pick and choose now. Shoulda got one when I was working.

[rlozinak]

My MCS was getting the best of me, but I thought what would I use it for? So I decided to not buy

[jfmorris]

In other words, if I didn't have Anova, I would probably get those inside cooks done using the oven and a skillet. Or I would just man up and go out into the weather and use the grill.

[WillTravelForFood]

we use it to par-cook chicken, for example, when we know we'll be pressed for time in meal prep and will be away from the house. Then we can come home, sear the chicken or otherwise finish it, and eat relatively quickly.

It's great for creme brulee. It's great for reheating brisket without drying the brisket out like you might in the oven.

It's just another tool in the arsenal

[Thunder77]

I like to use it for chicken breasts, and wings. Also use it for pulled pork. I do my butt roast overnight before smoking it. Also like doing turkey drumsticks with it.

[dubob]

The beauty of sous vide cooking is what it does for those tougher cuts of meat like London broil or flank steak. Good old fashioned pork steak as well. The beef is sous vide cooked at 131*F for 24 hours and then pan seared in butter for 1 minute on each side. You can cut it with a fork and it melts in you mouth with that wonderful beef flavor we've all come to love. The pork steaks are done for 24 hours as well but at 145*F and then pan seared the same as the beef. They come out as tender as a Mother's love and who doesn't like pork. My chicken is also done at 145*F, but only for 90 minutes to 2 to 3 hours. It is the most moist chicken you'll ever eat. You can pan sear it, but I generally don't. Best way to cook chicken that I've ever used.