I cook them sous vide, then dunk them in batter, followed by a quick dip in hot oil. I love making fried chicken for a crowd on my wife Elisabeth's birthday every (non-Covid) year, using a stack of gallon-sized Ziploc bags, each with a couple pieces of chicken in it. "Old-fashioned" sous vide is impressive, but those bags are a drag. This heat-transfer ability helps some things cook quickly, but it really opens up the door to simplified low-temperature cooking. Extra-bad idea, which might net you a quick trip to the ER. Now imagine doing the same thing over a steamy tray of cauliflower in the same oven. Bad idea, but you can probably keep it in there for a few seconds with no ill effects. Open a hot, empty oven and stick your hand inside.
What makes steam special? Its ability to transfer heat. (I should also disclose that I was paid to moderate panels as part of a 2019 smart home technology conference run by Anova's owner, Electrolux.) It's worth noting that it's a countertop behemoth, almost 2 feet wide and 1.5 feet deep. For this, there's a large water tank that sits on the right side of the oven and lets out the occasional gurgle. While you can certainly do regular oven things in it like bake, convection bake, roast, or broil, in the Anova the big change is steam. The next day I made a quiche with a pleasing, near-custardy texture.īehold, the power of steam, a restaurant kitchen superpower (you'll hear chefs refer to it as a "combi" oven) now trickling down to we home-kitchen mortals. Pork tenderloin, beautifully pink from top to bottom, took the same amount of non-effort. It's about as hands-off as good steak gets. When I got back, I patted down the ribeye, seared it quickly, and sat down to a perfect steak.
In the Anova oven, I set the temperature, cranked up the steam, put the steak on a sheet pan, slid it into the oven, and went for a run. Since it's already cooked through, all you're after in this last step is some nice browning. Put it in a Ziploc, put the bag in a pot of water heated to the temperature to which you want to cook the steak-129 degrees Fahrenheit for a lovely medium rare-come back in an hour or so, pat it dry, and quickly sear the top and bottom in a hot skillet. Easy to overcook on the stove or the grill, a thick steak is hard to screw up in sous vide. Steak is a classic example of where sous vide's low-temperature treatment excels.
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