Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8&q…
페이지 정보작성자 Charles Angeli 작성일22-05-04 00:00 조회20회 댓글0건
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Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8" x 2.2" x 4.1", Silver
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Perfect results every time: Never over or under cook your food again. The Anova Precision Cooker Nano circulates water at the exact temperature required for perfectly cooked meals, no matter what's on your menu.
What to cook: Sous vide (pronounced “sue-veed”) cooking offers the perfect level of doneness for chicken, fish, vegetables, eggs, beef, lamb, pork, and more. The ability to lock in flavor and moisture during the cooking process results in texture and taste that is second to none.
Small but mighty: The 12.8″ Anova Precision Cooker Nano stows away in any kitchen drawer next to the whisk and ladle, so your counters stay uncluttered and your favorite new cooking tool stays within reach. Nano easily attaches to any stock pot or container with a fixed clamp, and is constructed of super durable plastic that's easy to clean.
Customer experience: Designed in San Francisco, CA. Anova delivers thousands of sous vide recipes for free in the Anova app, created for cooks of every skill level by award-winning chefs and home cooks alike.
Anova Precision Cooker Nano
Start Cooking Like a Pro.
Nano makes it easy to achieve fine dining results at home with an affordable sous vide that won’t break the bank – good things come in small packages!
A secret in professional kitchens for decades, sous vide works by circulating heated water in a pot at a very precise temperature according to the desired doneness of your food, holding it there for the duration of your cook for exceptional results. With just 3º making the difference between a rare and medium-rare steak, precision is key in the kitchen.
This simple and approachable technique eliminates overcooked, dried out food and ensures edge-to-edge perfection every time you cook!
Ready to Use
No stove, thermometer, flame or additional equipment needed.
Set the time and temperature with the Anova App or the Precision Cooker controls.
Circulates water at a precise temperature to cook your food exactly how you like it.
Anova delivers thousands of sous vide receipes for free in the Anova App, created for cooks of every skill level by award-winning chefs and home cooks alike.
Sous vide cooking has nearly limitless options – chicken, fish, vegetables, eggs, beef, lamb, pork and more are all ideal candidates for sous vide circulation.
Our entry level sous vide makes it easy to achieve restaurant-quality cooking results at home. The Nano fits on any pot or container with an adjustable clamp and will serve up to 4 people. Constructed of durable plastic, the Nano is water resistant and easy to clean.
All Heroes Need Great Sidekicks. That's why we've expanded our line of sous vide accessories to include everything you need to bring your sous vide experience to the next level. With everything from containers to vacuum sealers and bags, we've got you covered.
Since I started cooking sous vide my family says my cooking has gone to a new level. I started with the original Anova and just recently picked up the nano. The nano is awesome because it's much smaller vs the first anova making it easier to store in a drawer or something. It sounds trivial but by making it easier to grab I'm more likely to use it vs the anova which I kept in a special case in the pantry. I have given up cooking in the rubbermaid container with the silly lid and now just cook in a stockpot with this silicone lid from cellar made. Setup is so much quicker and I can cook a beef roast for 30 hours without adding ANY water. If you're just starting out in sous vide I recommend this cooker. Don't worry about wifi or bluetooth - you don't need it, it's over complicated.
I had been told that sous vide is the way to truly get great meat, and I finally got around to giving it a go. I have used this once so far, but it has absolutely proven itself to me already.
Cleaning out the freezer, we came across a choice New York loin roast that had been there for a while. We almost certainly bought it around Thanksgiving, but whether that was last Thanksgiving 9 months ago, or the one before it, we don't know. So basically a decent but not spectacular cut of meat that had been around a long time. We figured if we could get a good result out of it, then we would be sold.
Well, we did the roast for 30 hours, then pulled it out and seared every side. Slicing into it, the whole thing was nice and rare, just as we like it. It had picked up a lot of flavor from the herbs and garlic we put in the bag, and it was really good. Not the best roast I had ever had, but certainly way better than the cut should have been.
Then came the sandwiches. I thin sliced that sucker, and we made French Dips and cold roast beef.
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