“While you can take years to perfect your wild game over the fire, the sous vide makes it perfect every time and you don’t run the risk of tough and dry game meat.” - Derek Wolf OverTheFireCooking. Get Derek's game changing tips: anovaculinary.com/pages/derek-wo…

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My first unboxing video, ever. I think I killed it, as did D’artagnan. What should I cook in my Anova oven?

We call this dish 'Penne Alla Mama'

Anova

Firing up my ⁦Anova⁩ to get started on a frozen #venison #tenderloin . An extra hour #cook solves the thawing issue. Will probably finish on the grill w/ a little smoke! What are you #cook ing ? #SundayFunday #sousvide

Perfectly roasted chicken every time Anova

This World Health Day, choose (RED) and help fund life-saving programs where they're needed the most.

Anova Jeep Ram Trucks Panasonic North America The Honey Pot Co Ember Levoit Beats by Dre Ridge Vespa Fiat

NEW VIDEO 🚨 - A chef and a normal test out the multifunctional Anova oven... Will they think it's worth the hype? Find out now: youtu.be/5_25JHvb8sg 👀

Combi oven chili: preheat to 400F; sear meat and aromatics; blend chiles; assemble chili and cook 1 hour at 325F; add thickener and braise up to 1 hour. #anovafoodnerd #anovaprecisionoven #texaschili oven.anovaculinary.com/recipe/cmL9qJf…

Combi oven baguettes: proof at ambient temp; preheat steel 482F and 0% steam; pre-steam oven 482F and 100% steam; steam loaves 482F and 100% steam; Rotate loaves and vent, bake 482F and 0% steam 9-12 mins. #anovafoodnerd #anovaprecisionoven #baguette oven.anovaculinary.com/recipe/nSXDiU7…

Step 1: Dry brine 24 hours. Layered rubs, never mixed. Step2: Sous Vide 155/20-22 💦
The fat is starting to render. Step 3: Finish with smoke, grill, or broil. Step 4:Eat your face off!
If you’ve never considered #sousvide for ribs, you should definitely give it a shot.… #ribs

We couldn’t agree more

One of my favorite things is hearing from people about the impact Anova has had on their lives. I want to put together a video montage, starring you. Send me a video and if I love it, I'll send you product.

*This will not be used for consumer marketing purposes.

It’s International Sous Vide Day! 🎉
Today we celebrate the revolutionary impact of sous vide on the culinary world and recognize the outstanding contributions of Dr. Bruno Goussault, the 'Father of Modern Sous Vide'.

Tag us in your fav sous vide recipe! #isvd #ilovesousvide

We're celebrating #InternationalSousVideDay the only way we know how – by cooking the finest Akaushi chuck eye to absolute perfection. Luxurious like a ribeye. #anovafoodnerd #sousvide recipes.anovaculinary.com/recipe/sous-vi…

Sous-vide Pork Tenderloin

Broke out the Anova & sous-vide this tenderloin at 145°F for about 2 hours before searing it. Then, I made a quick pan sauce with some wine, mustard, garlic, and the juice from the bag.
Stupid tender. Stupid good.

#sousvide #anovafoodnerd

Sourdough and steam: Preheat steel 482F and 0% steam 15 minutes; flood with 100% steam for 2 minutes; bake with 100% steam 356F 5 minutes then 0% steam for 30 minutes; brown with 0% steam at 425F for 15 mins. #anovafoodnerd #anovaprecisionoven #sourdough

oven.anovaculinary.com/recipe/aD5LEs0…

Thank you to those who let us know.

Traditional methods for DIY infusions and extractions take weeks or months. Infusions take a matter of minutes with the Anova Precision™ Chamber Vacuum Sealer.

Impatient alcohol lover? Learn more here → anovaculinary.com/products/anova…

#infusion #cocktails #holidaycheer

First attempt at Sous Vide with lamb on the bone; 22hrs at 60 degrees🤞 Not sure I’m prepared to risk the turkey crown just yet… 🤣 Anova