Review on 🔥 Anova Culinary Sous Vide Precision Cooker Bluetooth 800W - Discontinued | Best Deals & Top Ratings by Trish Edens

I've been observing sous vide cooking for over a year, reading reviews etc. I finally switched off this model and I'm very happy with this purchase. We've been using it every day for over a month now. You name it, we've cooked it (eggs, steak, roast pork, veggies, fish, desert fillings. And even used it to ripen fruit!) Not a single complaint. I won't bore you with descriptions of how succulent, wonderful or delicious the dishes were as this has been said dozens of times in these reviews. If you're considering this purchase, be aware that you can't use it for a quick meal and you'll need to plan ahead. (Think of it like cooking in a slow cooker. Cooking at a low temperature for a long time. Slow and steady.) Early this morning we decided to challenge this cooker by cooking tough meats. As you may know, one of the advantages of sous vide technology is that it can tenderize the toughest cut of meat. So. We asked the butcher to supply us with a cheap, inexpensive cut of meat, which was a shoulder steak (sometimes called a bottom steak). These are cuts that all too often turn out to be very tough. Keep in mind that tough meat takes much longer to cook. Follow directions to cook beef from tough cut to medium rare. We cooked ours at 149 degrees for 19 hours (recommended time is 4 to 24 hours). Result . was a delicious, melt-in-the-mouth treat, no knife required, cut it up with the side of a fork. Really amazing. NOTE: They are absolutely NOT . I repeat, you don't need a vacuum sealer or food preserver to use this cooker! A zippered pocket works just as well. We have used both equally with the same excellent results. Regarding this cooker, the only benefit we found with storing groceries was the ability to buy meat/chicken in bulk. We put meat in grocery bags with our choice of spices, seal and toss in the freezer. Then we have a supply of ready meals waiting for our Anova Culinary Bluetooth Precision Cooker, Black. And yes, you can cook frozen food straight from the freezer by simply adding two hours to the recommended cooking time. FYI: The chefsteps website has a wonderful 'time and temperature guide' under the 'resources' tab which is under the 'resources' tab. You also do NOT need those big clear containers that you see in many of these sous vide plates. Just attach this device to the rim of a large pot and it works great. Just remember that long cooking times (e.g. cooking a tough piece of meat for 24 hours) will cause the water to evaporate, so you need to make sure the water always covers the food and add more water if needed . One way to avoid water loss is to cover the pot tightly with plastic wrap. Seal as much as possible (bypassing the pressure cooker) to cover the top of the pot. Another hack. likes me. I stole this idea from another reviewer here on Revain about using a cooler with the top cut out. I went with the Igloo Island Breeze Cooler (Diablo Red, 9 Quart) (the price of this cooler fluctuates up and down. Be patient. I bought mine for $10. With the cooler anyway. The water is made with the Precision Cooler insulates from the outside heats air so the kettle doesn't have to work as hard to keep the water warm which saves energy and when the lid is closed the water evaporates condensing on the underside of the lid and falling back into the cooler .NET: We cooked for 19 hours without the water level dropping.