Anova

An update for our app users —> anovaculinary.com/blogs/blog/upd…

“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: anovaculinary.com/pages/derek-wo…

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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?

We call this dish "Penne Alla Mama" @AnovaCulinary

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

Perfectly roasted chicken every time @AnovaCulinary

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

NEW VIDEO 🚨 - A chef and a normal test out the multifunctional @AnovaCulinary oven... Will they think it's worth the hype? Find out now: youtu.be/5_25JHvb8sg 👀

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 oven.anovaculinary.com/recipe/cmL9qJf…

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 oven.anovaculinary.com/recipe/nSXDiU7…

@johncena what time and temp are you using for your tomahawk steaks?

Step 1: Dry brine 24 hours. Layered rubs, never mixed. Step2: Sous Vide 155/20-22 💦 The fat is starting to render. Step 3: Finish with smoke, grill, or broil. Step 4:Eat your face off! If you’ve never considered #sousvide for ribs, you should definitely give it a shot.…#ribs

We couldn’t agree more

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.

@Astr0bear Hey! We’re sorry for the delay. Can you DM us the ticket number? We’ll escalate.

@DarylHogg Past models just stopped the timer. The heating element kept going.

@AnovaCulinary Does it not stop the unit like past models?

@AnovaCulinary I hope you can help me. My last unit would stop when the timer reached 0. My new Precision Pro beeps at 0, and then starts to count up. What am I doing wrong? #Anova #SousVide

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

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 recipes.anovaculinary.com/recipe/sous-vi…