If you aren’t acquainted with sous vide, then this article is for you. It is a cooking method associated with the suspension of vacuum sealed ingredients inside a water bath at a specified temperature. Gradually, the food is cooked to the ideal temperature, without any spoilage or overcooking. For more on the sous vide cooking method, read the Sous Vide Wizard.
This tool has been used by experienced chefs and classy restaurants for a long time, and full-size water bath systems come at a high cost. That is what prompted foodies to opt for the Anova products, which led to the invention of sous vide cooking.
Like the authentic Anova One, the Anova Precision Cooker attaches to the edge of your stock pot, with the suspension of its stainless-steel bottom half (including the heating coil, circulator fan, and the incorporation of the laboratory-grade thermometer) all dispersed into the water. The heating coil heat up the water to the ideal temperature, then complete its cycle with the use of the thermometer’s input to remain at a fixed position at that temperature. Meanwhile, the fan aids the circulation of water for a balanced operation.
For the first-generation Anova, the temperature values are inputted on a color touchscreen. This feature is not incorporated in the Anova Precision Cooker – as an alternative, you will input the values by rolling over a rubber wheel. Unlike the real Anova, this can be set to any unit in Celsius mode, but the only whole value in Fahrenheit mode, the modern ANOVA compares the value and can work well in both modes.
Another exciting feature of this tool is the way it attaches itself onto your pot. Unlike before when you had to twist a screw to tighten the tools, but with the advanced Anova, it comes with the attachment of a second screw. You can decide to loosen it to enable you to rotate the device or to drive it through the clamp. That offers more elastic features about the types of pot that can be attached to the unit.