What are the benefits of cooking sous vide?

Traditional methods of cooking don’t allow you to have control over heat and temperature making it very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture using traditional methods of cooking.

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Cooking sous vide, you get the following benefits:

  • Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
  • Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
  • Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
  • Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

Basically, cooking sous vide with your Anova Precision Cooker allows you to to deliver the most tender, flavorful food you’ve ever had while getting restaurant-quality results from edge to edge with every cook!

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