Anova Culinary (@anovaculinary)

Anova Culinary

@anovaculinary

Share your sous vide food photos with the #anovafoodnerd fam for a chance to be featured.

  • 960 Posts

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#anovafoodnerd customer photo of the day! @sousvidebbq showing off the true benefits of cooking #sousvide. He took some beef short ribs, added some salt and pepper, then placed ‘em in a 133°F / 56.1°C water bath for 72 hours to to give all of the tough tissues time to totally break down. After the multi-day cook was concluded, all the beef needed was a quick blast to get a wicked sear and then he carved up the medium rare and totally-tender beef.
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No compromises necessary.  Eat what you want, exactly how you want it. Pick your time, choose your temperature, and never look back. Tag #anovafoodnerd and include time and temp for a chance to be featured!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @sousvidebbq showing off the true benefits of cooking #sousvide. He took some beef short ribs, added some salt and pepper, then placed ‘em in a 133°F / 56.1°C water bath for 72 hours to to give all of the tough tissues time to totally break down. After the multi-day cook was concluded, all the beef needed was a quick blast to get a wicked sear and then he carved up the medium rare and totally-tender beef. . No compromises necessary. Eat what you want, exactly how you want it. Pick your time, choose your temperature, and never look back. Tag #anovafoodnerd and include time and temp for a chance to be featured!

#anovafoodnerd customer photo of the day! @spicetwerker dined on some divine #sousvide rack of lamb. He took the prized cut, seasoned it up with his own special blend which consisted of cumin, salt, sage, thyme, mint, and rosemary. He dropped the lamb in a resealable plastic bag, and sent it on a 2 1/2 hour underwater adventure at 132°F / 55.5°C. While the lamb was hanging in the water, he heated some butter in a warm skillet, then removed the lamb from the bag and gave it a quick sear to infuse that nutty brown butter before finishing with some black truffle salt.
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No matter what’s on your holiday dinner plan, whip it up better than ever with Anova. Be sure to follow #anovafoodnerd (a new Instagram feature!) to check out what everyone is cooking up.

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @spicetwerker dined on some divine #sousvide rack of lamb. He took the prized cut, seasoned it up with his own special blend which consisted of cumin, salt, sage, thyme, mint, and rosemary. He dropped the lamb in a resealable plastic bag, and sent it on a 2 1/2 hour underwater adventure at 132°F / 55.5°C. While the lamb was hanging in the water, he heated some butter in a warm skillet, then removed the lamb from the bag and gave it a quick sear to infuse that nutty brown butter before finishing with some black truffle salt. . No matter what’s on your holiday dinner plan, whip it up better than ever with Anova. Be sure to follow #anovafoodnerd (a new Instagram feature!) to check out what everyone is cooking up.

Use the precise temperature control of Anova to achieve an impeccable rise on your bread dough. Step up your baking game by checking out the step-by-step video and get the recipe from #anovafoodnerd @foodiemikec at the link in our bio and comments!

Anova Culinary (@anovaculinary)


Use the precise temperature control of Anova to achieve an impeccable rise on your bread dough. Step up your baking game by checking out the step-by-step video and get the recipe from #anovafoodnerd @foodiemikec at the link in our bio and comments!

No holiday dinner is complete without perfectly-cooked prime rib gracing the dinner table. Skip the guessing games, wondering if it's over or undercooked, and use this recipe from @feedmecreative to give your guests the best meal of their lives. Get the link in our bio and comments!

Anova Culinary (@anovaculinary)


No holiday dinner is complete without perfectly-cooked prime rib gracing the dinner table. Skip the guessing games, wondering if it's over or undercooked, and use this recipe from @feedmecreative to give your guests the best meal of their lives. Get the link in our bio and comments!

#anovafoodnerd customer photo of the day! @sous.veats served up some straight-up succulent #sousvide rack of lamb. He took the flavor-packed cut, rubbed it down with garlic and rosemary, and gave it a 75-minute sous vide submersion at 131°F / 55°C. After the lamb was finished swimming, he gave it a blazing hot sear then carved it up to admire that impeccable doneness.
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Nail your holiday meal with no guessing games. Bring precision into your kitchen and cook the best food of your life. Tag #anovafoodnerd to share your holiday dishes!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @sous.veats served up some straight-up succulent #sousvide rack of lamb. He took the flavor-packed cut, rubbed it down with garlic and rosemary, and gave it a 75-minute sous vide submersion at 131°F / 55°C. After the lamb was finished swimming, he gave it a blazing hot sear then carved it up to admire that impeccable doneness. . . Nail your holiday meal with no guessing games. Bring precision into your kitchen and cook the best food of your life. Tag #anovafoodnerd to share your holiday dishes!

#anovafoodnerd customer photo of the day! @wtf_is_sous_vide took a cheap, tough cut and turned it totally tender with a long #sousvide treatment. He started off by seasoning the beef top round with some salt and pepper, before bagging it up and sending it on a 24-hour under vacuum voyage at 132.5°F / 55.8°C. When the day-long cook elapsed, he gave the beef a blasting sear and sliced it open to reveal medium-rare, and oh-so-tender beef.
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Cheap cuts have never shined brighter. Use the low and slow precision of Anova and deliver boast-worthy beef on a budget. Search #anovafoodnerd to find your next inspiration!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @wtf_is_sous_vide took a cheap, tough cut and turned it totally tender with a long #sousvide treatment. He started off by seasoning the beef top round with some salt and pepper, before bagging it up and sending it on a 24-hour under vacuum voyage at 132.5°F / 55.8°C. When the day-long cook elapsed, he gave the beef a blasting sear and sliced it open to reveal medium-rare, and oh-so-tender beef. . . Cheap cuts have never shined brighter. Use the low and slow precision of Anova and deliver boast-worthy beef on a budget. Search #anovafoodnerd to find your next inspiration!

Be the star of your holiday dinner party with this wicked-marvelous sous vide beef tenderloin from #anovafoodnerd @alyromero. Get the recipe at the link in our bio and comments and win dinner like never before.

Anova Culinary (@anovaculinary)


Be the star of your holiday dinner party with this wicked-marvelous sous vide beef tenderloin from #anovafoodnerd @alyromero. Get the recipe at the link in our bio and comments and win dinner like never before.

#anovafoodnerd customer video of the day! @knakane killing it with this ultra-tender #sousvide tri-tip steak. He took the the steak, slathered it up with some seasoning, and placed it in a perfectly-precise 133°F / 56.1°C bath for 3 hours. When the timer went off, he gave the succulent steak a quick sear and then rolled the camera for everyone to drool over this wicked cut of beef.
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Serve the best food of your life, and do it easier than ever. Tag #anovafoodnerd to show off your art!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer video of the day! @knakane killing it with this ultra-tender #sousvide tri-tip steak. He took the the steak, slathered it up with some seasoning, and placed it in a perfectly-precise 133°F / 56.1°C bath for 3 hours. When the timer went off, he gave the succulent steak a quick sear and then rolled the camera for everyone to drool over this wicked cut of beef. . . Serve the best food of your life, and do it easier than ever. Tag #anovafoodnerd to show off your art!

#anovafoodnerd customer photo of the day! @sousvidedoc took breakfast to new heights with an overnight #sousvide bacon cook! He took the bacon, placed it in a ziplock bag, and gave the savory slices of swine a 14 hour cook at 146.3°F / 63.5°C. When he woke from his peaceful slumber, he seared the bacon for about two minutes just to get it crispy, resulting in the quickest bed to bacon journey ever!
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Give whole new meaning to “wakey wakey eggs and bakey.” Enjoy tender and crispy bacon faster than ever every morning. Tag #anovafoodnerd to show off your breakfast bonanzas!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @sousvidedoc took breakfast to new heights with an overnight #sousvide bacon cook! He took the bacon, placed it in a ziplock bag, and gave the savory slices of swine a 14 hour cook at 146.3°F / 63.5°C. When he woke from his peaceful slumber, he seared the bacon for about two minutes just to get it crispy, resulting in the quickest bed to bacon journey ever! . . Give whole new meaning to “wakey wakey eggs and bakey.” Enjoy tender and crispy bacon faster than ever every morning. Tag #anovafoodnerd to show off your breakfast bonanzas!

anovafoodnerd customer photo of the day! @torturedbythirst’s take on tantalizing #sousvide rack of lamb left us speechless. The luscious cut of lamb was seasoned with garlic, rosemary, thyme and a touch of cumin, then bagged up and sent on a 1-hour dip at 125°F / 51.7°C. When the sixty minutes had subsided, they finished the rack with a rapid sear and sliced it into mesmerizing medium-rare medallions.

Don’t leave your dinners to chance. Bring precision into your kitchen with Anova. Tag #anovafoodnerd and show off your finest dishes!

Anova Culinary (@anovaculinary)


anovafoodnerd customer photo of the day! @torturedbythirst’s take on tantalizing #sousvide rack of lamb left us speechless. The luscious cut of lamb was seasoned with garlic, rosemary, thyme and a touch of cumin, then bagged up and sent on a 1-hour dip at 125°F / 51.7°C. When the sixty minutes had subsided, they finished the rack with a rapid sear and sliced it into mesmerizing medium-rare medallions. Don’t leave your dinners to chance. Bring precision into your kitchen with Anova. Tag #anovafoodnerd and show off your finest dishes!

#anovafoodnerd customer photo of the day! @ketobabe started the weekend off right with some ridiculously-perfect #sousvide tri-tip steak. The queen of meal prep, she took the roast, rubbed it down with salt, and dropped it overnight in a perfectly-precise 130°F/ 54.4°C bath for 12 hours. When she woke, the steak was finished with it’s underwater adventure. All it needed was a flash of a sear and the medium-rare mountain of meat was ready to eat all week!
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Meal prep like a boss. Search #anovafoodnerd, compile your shopping list, and reap the benefits of the simplest meals ever.

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @ketobabe started the weekend off right with some ridiculously-perfect #sousvide tri-tip steak. The queen of meal prep, she took the roast, rubbed it down with salt, and dropped it overnight in a perfectly-precise 130°F/ 54.4°C bath for 12 hours. When she woke, the steak was finished with it’s underwater adventure. All it needed was a flash of a sear and the medium-rare mountain of meat was ready to eat all week! . . Meal prep like a boss. Search #anovafoodnerd, compile your shopping list, and reap the benefits of the simplest meals ever.

Get the best deal on the world’s top-selling sous vide machine. Head to the link in our bio or comments to save!

Anova Culinary (@anovaculinary)


Get the best deal on the world’s top-selling sous vide machine. Head to the link in our bio or comments to save!

Get into the holiday spirit quicker than ever with this wicked-tasty sous vide eggnog recipe from #anovafoodnerd Justin Borecky. Check out the comprehensive guide at the link in bio and comments and make your holiday party the best one yet.

Anova Culinary (@anovaculinary)


Get into the holiday spirit quicker than ever with this wicked-tasty sous vide eggnog recipe from #anovafoodnerd Justin Borecky. Check out the comprehensive guide at the link in bio and comments and make your holiday party the best one yet.

#anovafoodnerd customer photo of the day! @the_chefs_wife served up #sousvide steak perfection with this picture-perfect ribeye! Letting the succulent steak flavor shine through, she did nothing but hit it with some salt and pepper, then bagged it up and dropped it into a 129°F / 53.9°C bath for 2 hours. After the quick cook was complete, she gave it a blazing sear in a hot cast-iron skillet.
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Keep steak simple. Cook it perfectly edge-to-edge, and finish with a fiery sear! Tag #anovafoodnerd to share you steak success!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @the_chefs_wife served up #sousvide steak perfection with this picture-perfect ribeye! Letting the succulent steak flavor shine through, she did nothing but hit it with some salt and pepper, then bagged it up and dropped it into a 129°F / 53.9°C bath for 2 hours. After the quick cook was complete, she gave it a blazing sear in a hot cast-iron skillet. . . Keep steak simple. Cook it perfectly edge-to-edge, and finish with a fiery sear! Tag #anovafoodnerd to share you steak success!

#anovafoodnerd customer video of the day! @meat_with served up a mountain of perfectly-cooked #sousvide ribeye steak. He started off by taking the 3.5 pound behemoth of beef, placing it in a vacuum sealed bag, and dropping it into a precise 134.6°F / 57°C water bath for 6 hours. When the cook was complete, he fired up a charcoal grill, and got the flames roaring before throwing the steak on for a minute or two until the outside was nice and charred!
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Get even doneness on even the largest cuts. No more overcooked edges and guessing games. Tag #anovafoodnerd and include time and temp for a chance to be featured.

Anova Culinary (@anovaculinary)


#anovafoodnerd customer video of the day! @meat_with served up a mountain of perfectly-cooked #sousvide ribeye steak. He started off by taking the 3.5 pound behemoth of beef, placing it in a vacuum sealed bag, and dropping it into a precise 134.6°F / 57°C water bath for 6 hours. When the cook was complete, he fired up a charcoal grill, and got the flames roaring before throwing the steak on for a minute or two until the outside was nice and charred! . . Get even doneness on even the largest cuts. No more overcooked edges and guessing games. Tag #anovafoodnerd and include time and temp for a chance to be featured.

#anovafoodnerd customer photo of the day! @mrronwinkler taking edge-to-edge perfection to the next level with this #sousvide tri-tip steak. He took the roast, placed it in a resealable ziplock  bag, and gave it a 9-hour under vacuum voyage at 132.8°F / 56°C. When the timer went off, all the beautiful cut of needed was a quick sear and it was ready to serve!
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Take all the guesswork away. Get Anova and get precise. Tag #anovafoodnerd to share your best cooks!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @mrronwinkler taking edge-to-edge perfection to the next level with this #sousvide tri-tip steak. He took the roast, placed it in a resealable ziplock  bag, and gave it a 9-hour under vacuum voyage at 132.8°F / 56°C. When the timer went off, all the beautiful cut of needed was a quick sear and it was ready to serve! . . Take all the guesswork away. Get Anova and get precise. Tag #anovafoodnerd to share your best cooks!

#anovafoodnerd customer photo of the day! @doreenwoo got some wicked wagyu beef and gave it the #sousvide treatment. She took the highly-marbled T-Bone steak, seasoned it up, and dropped it in a 131°F / 55°C water bath for 90 minutes. When the steak was done swimming, she seasoned it up with some black truffle salt and gave it a quick sear for some surface color before carving it up, arranging it on a platter and being wowed at that medium-rare perfection.
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Skip the pricey steakhouses and serve succulent, perfectly-prepared steaks in the comfort of your own home. Search #anovafoodnerd to find your next steak inspiration!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @doreenwoo got some wicked wagyu beef and gave it the #sousvide treatment. She took the highly-marbled T-Bone steak, seasoned it up, and dropped it in a 131°F / 55°C water bath for 90 minutes. When the steak was done swimming, she seasoned it up with some black truffle salt and gave it a quick sear for some surface color before carving it up, arranging it on a platter and being wowed at that medium-rare perfection. . . Skip the pricey steakhouses and serve succulent, perfectly-prepared steaks in the comfort of your own home. Search #anovafoodnerd to find your next steak inspiration!

You and a friend could win a trip to re-energize in Marrakech. See one-of-a-kind artistry at every turn, and feed your soul with local cuisine. Enter to win at the link in the comments!

Anova Culinary (@anovaculinary)


You and a friend could win a trip to re-energize in Marrakech. See one-of-a-kind artistry at every turn, and feed your soul with local cuisine. Enter to win at the link in the comments!

Delight in this perfectly-crafted, warm, dark, and wintry vermouth from #anovafoodnerd @ztp_johnston. It's the perfect cocktail additive to kick off the holiday season, and all of the details are in the link in the comments and our bio!

Anova Culinary (@anovaculinary)


Delight in this perfectly-crafted, warm, dark, and wintry vermouth from #anovafoodnerd @ztp_johnston. It's the perfect cocktail additive to kick off the holiday season, and all of the details are in the link in the comments and our bio!

#anovafoodnerd customer photo of the day! @pixelfoodie perfected this #sousvide picanha steak! They started off by seasoning the flavorful cut of beef with salt, and added some rosemary on top. After sliding the steak into a resealable zipper top bag, it was placed into a 129.2°F / 54°C bath and settled down for a two-hour submersion. When the short cook subsided, they fired up the grill and gave the steak a quick sear to finish this flawless cook.
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Best. Steak. Ever. It’s really that simple! Tag #anovafoodnerd to share your perfectly-cooked meals!

Anova Culinary (@anovaculinary)


#anovafoodnerd customer photo of the day! @pixelfoodie perfected this #sousvide picanha steak! They started off by seasoning the flavorful cut of beef with salt, and added some rosemary on top. After sliding the steak into a resealable zipper top bag, it was placed into a 129.2°F / 54°C bath and settled down for a two-hour submersion. When the short cook subsided, they fired up the grill and gave the steak a quick sear to finish this flawless cook. . . Best. Steak. Ever. It’s really that simple! Tag #anovafoodnerd to share your perfectly-cooked meals!