Sous Vide, French for "under vacuum", is a cooking method where food is sealed in airtight vacuum bags, then emerged into heated water. Using the method allows for repeated perfection.
I recently picked up an Anova Sous Vide Precision Cooker during a 50% off sale on Amazon. I had always been skeptical of the water bath cooking technique. I, like some, thought that "boiling" food was ridiculous. Now that I've experienced the perfection of the sous vide cooking method,
I am now a believer!!
The Anova sous vide mounts on al any stock pot, Cambro container or any food safe container.
The steak cooked in the sous vide for appox 2 hours. During this time, I poured myself a bourbon, watched some ESPN, and eventually preheated the Mini Max Big Green Egg. I preheated my 12" Lodge Cast Iron skillet to approx 400F. Using tongs, I removed the steak from the hot water, removed it from the vacuum pack and patted it dry with some paper towels. I added some oil, butter, crushed garlic, fresh thyme and fresh rosemary to my skillet and seared the steak for approx 2 minutes on each side.
So far, I have been VERY pleased with the Anova Sous Vide Precision Cooker. It is easily disassembled for cleaning and built very well. I look forward to using it in the future!