The Anova's lower wattage, quiet performance, and convenient size (about as big as a rolled - up newspaper) make it a great way for aspiring chefs to get
into sous vide cooking at an entry - level price.
Not exact matches
«When I jumped
into the
sous vide industry eight years ago, there was little awareness for this
cooking style among home
cooks and professional usage was also fairly limited — all that has changed,» noted Lamson, chief operations officer of Creative Cuisine, and previous executive at SousVide Supreme and fusionchef.
Stampede Meat makes it easy and inexpensive for development chefs at restaurant chains to incorporate the
sous vide style of
cooking into their menus.
The
sous vide technique makes it virtually impossible to overcook anything (plus you just stick whatever you're
cooking into the water... read more
What's in it: This beef cube steak is prepared via
sous vide, which involves placing vacuum - sealed pouches of food
into a temperature - controlled water bath; the meat
cooks evenly and doesn't dry out.