#6,893 in Kitchen & dining accessories
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Reddit mentions of Anova Culinary AN500-US00 Sous Vide Precision Cooker (WiFi), 1000 Watts | Anova App Included, Black and Silver
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Anova Culinary AN500-US00 Sous Vide Precision Cooker (WiFi), 1000 Watts | Anova App Included, Black and Silver. Here are the top ones.
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- Perfect results every time: Never over or under cook your food again. The Anova Precision Cooker circulates water at the exact temperature required for perfectly cooked meals, no matter what's on your menu. Use the Anova app to access thousands of free recipes and monitor your cook from anywhere via your smartphone.
- What to cook: Sous vide (pronounced “sue-veed”) cooking offers the perfect level of doneness for nearly any food. Chicken, fish, vegetables, eggs, beef, lamb, pork and more are all ideal foods for sous vide. The ability to lock in flavor and moisture during the cooking process results in texture and taste that is second to none.
- Easy to use: Whether cooking a simple meal or an extravagant feast, the Precision Cooker heats water faster and holds temperature precisely so you can get cooking quicker than ever. It easily attaches to any stock pot or container with an adjustable clamp, and is water resistant for when accidents happen in the kitchen.
- Customer experience: Designed in San Francisco, CA. Anova delivers thousands of sous vide recipes for free in the Anova app, created for cooks of every skill level by award-winning chefs and home cooks alike.
Features:
Specs:
| Color | Black and Silver |
| Height | 12.8 Inches |
| Length | 3.1 Inches |
| Number of items | 1 |
| Release date | September 2019 |
| Size | 1000 Watts | Anova App Included |
| Width | 5.3 Inches |
The greens I use come from Costco. In the refrigerated produce section they have big bags called “Power Greens” which has spinach, kale, and Swiss chard in it. It’s a perfect blend right out of the bag for me.
As far as the salmon... no, it’s not precooked. I get it flash frozen straight from the fisherman himself. I’m lucky to have a shop here that’s open twice a year with fresh-from-the-ocean-fish. I buy 15-20 pounds every 6 months.
Cooking it is really simple, I’ll get a baking sheet and , after thawing it out, I simply place it there next to my veggies for the night. I’ll sprinkle salt, pepper, and garlic powder on it along with the veggies. Bake it all together at 325F for about 12-15 minutes and voila. Cleanup is just the 1 baking sheet, too. I don’t do that every single night because I love a ribeye or filet mignon once per week. I cook those with my Sous vide ( Anova Culinary AN500-US00 Anova Precision Cooker, 1000 Watts, Black and Silver https://www.amazon.com/dp/B07WQ4M5TS/ref=cm_sw_r_cp_tai_QqzYDb79XJR2D ).
The Sous vide is great because the steak comes out PERFECT every time and you don’t have to babysit it at all while it cooks. Plus, you don’t lose any of the fat or juice like you do with the grill. When it’s done cooking you also have some great jus for the steak. Since I got this Sous vide a couple of years ago I haven’t grilled a steak since. It’s that good. Pan sear it in butter once it’s finished cooking (reverse sear). Mouth watering.