Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help you achieve the best meal ever, every time. With the help of The Food Lab, we've created a full reference guide to help you achieve the exact results you want, no matter what you're cooking.
Sous vide foods must cook long enough to reach their target temperature and (in certain cases) eliminate any potential bacteria. Many animal proteins have an upper limit for cooking times as well — after four hours or so, their structure begins to break down and turn mushy.
With the Anova, sous vide cooking is simple. All you need to get started is a pot or large container to hold water, heavy duty bags, a few clips, and your Anova Precision® Cooker, of course! The key to sous vide cooking is the “sous vide” (or “under vacuum”) part of the equation.
Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill.