Anova
@AnovaCulinary
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Cook like a pro #anovafoodnerd
San Francisco, CA
Joined October 2012
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“While you can take years to perfect your wild game over the fire, the sous vide makes it perfect every time and you don’t run the risk of tough and dry game meat.” - Derek Wolf
@overthefirecook
. Get Derek's game changing tips:
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😂
My first unboxing video, ever. I think I killed it, as did D’artagnan. What should I cook in my
@AnovaCulinary
oven?
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Anova Retweeted
My first unboxing video, ever. I think I killed it, as did D’artagnan. What should I cook in my
@AnovaCulinary
oven?
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Anova Retweeted
Firing up my
@AnovaCulinary
to get started on a frozen
#venison
#tenderloin
. An extra hour
#cook
solves the thawing issue. Will probably finish on the grill w/ a little smoke! What are you
#cooking
?
#SundayFunday
#sousvide
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Anova Retweeted
This World Health Day, choose (RED) and help fund life-saving programs where they're needed the most.
@AnovaCulinary
@Jeep
@RamTrucks
@PanasonicNA
@thehoneypotcomp
@Ember_Tech
@LevoitLifestyle
@beatsbydre
@ridgewallet
@Vespa_Official
@fiat
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Anova Retweeted
NEW VIDEO 🚨 - A chef and a normal test out the multifunctional
@AnovaCulinary
oven... Will they think it's worth the hype? Find out now: 👀
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Combi oven chili: preheat to 400F; sear meat and aromatics; blend chiles; assemble chili and cook 1 hour at 325F; add thickener and braise up to 1 hour.
#anovafoodnerd
#anovaprecisionoven
#texaschili
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Combi oven baguettes: proof at ambient temp; preheat steel 482F and 0% steam; pre-steam oven 482F and 100% steam; steam loaves 482F and 100% steam; Rotate loaves and vent, bake 482F and 0% steam 9-12 mins.
#anovafoodnerd
#anovaprecisionoven
#baguette
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We couldn’t agree more
Going to rain the next 3 days but I’m hankering for ribs. If you’ve never tried sous vide ribs, you should. You’ll be shocked at the beak down process. They’ll melt in your mouth! Ready to dry brine for 24 hours and then into the hot tub. 155/20 💦
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Anova Retweeted
One of my favorite things is hearing from people about the impact
@AnovaCulinary
has had on their lives. I want to put together a video montage, starring you. Send me a video and if I love it, I'll send you product.
*This will not be used for consumer marketing purposes.
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Anova Retweeted
It’s International Sous Vide Day! 🎉
Today we celebrate the revolutionary impact of sous vide on the culinary world and recognize the outstanding contributions of Dr. Bruno Goussault, the "Father of Modern Sous Vide".
Tag us in your fav sous vide recipe!
#isvd
#ilovesousvide
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We're celebrating
#InternationalSousVideDay
the only way we know how – by cooking the finest Akaushi chuck eye to absolute perfection. Luxurious like a ribeye.
#anovafoodnerd
#sousvide
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Anova Retweeted
Sous-vide Pork Tenderloin
Broke out the
@AnovaCulinary
& sous-vide this tenderloin at 145°F for about 2 hours before searing it. Then, I made a quick pan sauce with some wine, mustard, garlic, and the juice from the bag.
Stupid tender. Stupid good.
#sousvide
#anovafoodnerd
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Sourdough and steam: Preheat steel 482F and 0% steam 15 minutes; flood with 100% steam for 2 minutes; bake with 100% steam 356F 5 minutes then 0% steam for 30 minutes; brown with 0% steam at 425F for 15 mins.
#anovafoodnerd
#anovaprecisionoven
#sourdough
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Traditional methods for DIY infusions and extractions take weeks or months. Infusions take a matter of minutes with the Anova Precision™ Chamber Vacuum Sealer.
Impatient alcohol lover? Learn more here →
#infusion
#cocktails
#holidaycheer
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Anova Retweeted
First attempt at Sous Vide with lamb on the bone; 22hrs at 60 degrees🤞 Not sure I’m prepared to risk the turkey crown just yet… 🤣
@AnovaCulinary
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