"Sous vide" is a cooking technique that's long been used by professional chefs and five-star restaurants, but a new generation of consumer appliances want to bring it to your kitchen, too. The Anova One, an immersion device that clamps onto the side of a stock pot and heats the water within to a very specific and consistent temperature, is one of the most popular. Click through for a look at what it's capable of.
With Anova, you'll need a tall stock pot. Anova provides the heat, so you'll use it right on your countertop.
After clamping the device onto the pot and turning it on, you'll control it using an LCD touchscreen.
Set the temperature, and Anova will begin heating the water. Once it's fully heated, drop your vacuum sealed ingredients in and start cooking. If you don't have a vacuum sealer, you can use Ziplock bags -- just make sure that they're food-safe at high temperatures. Freezer bags are a safe bet.
Eggs don't need any bags at all -- you just cook them right in the shell. Here's an ooey-gooey egg I poached for 15 minutes.
For a firmer yolk, I pushed the cook time to 18 minutes. Worked like a charm.
Salmon is another solid sous vide recipe. Vacuum sealed filets come out tender and flaky in about 15 minutes.
Just look at that evenly cooked filet.
My favorite sous vide recipes all involve red meat -- steak, in particular. This four-hour London broil cooked to a perfect, edge-to-edge medium rare.
The Anova One sells for $199, which comes out to roughly AU$225 in Australia, or a little over £120 in the UK. That's not a bad price for a cooker this capable, but explore the category a bit before committing. There are plenty of legitimate competitors currently available, and some very interesting new contenders due out in the coming months.