Sous vide is a cooking technique that involves suspending vacuum-sealed ingredients within a water bath that's held to a very steady, very consistent temperature. That's what Anova does -- stick it down into your pot, and it'll heat the water right to where you want it and hold it there for as long as you need.
You'll clamp the Anova cooker onto the side of your pot by tightening a screw. A new, second screw lets you loosen the device itself, then raise, lower, or turn it. That gives you a little more cooking flexibility.
Next up was steak -- flank steak, specifically. The flavor is typically on point, but it's a notoriously tough cut of meat. Our hope was that an extra-long sous vide cook would help soften it up a little.
The Anova Precision Cooker retails for $179 -- cheaper than the first-gen Anova. International, 220v units are also available for $229 (£150, or AU$295). Should you dive on in to the sous vide waters? Read our full review to find out.