Sous vide provides down-to-the-degree control in the kitchen to deliver the most tender, flavorful food you’ve ever had. With Anova, it’s super simple to get restaurant-quality results from edge to edge.
Sous Vide Steak vs. Traditionally Cooked Steak
The steak on the left was cooked sous vide at 129ºF, while the steak on the right was pan-cooked. As illustrated in the comparison above between cooking sous vide steak and pan-cooking steak, there are important advantages to cooking sous vide over traditional methods.
Sous Vide Salmon vs. Traditionally Cooked Salmon
The salmon cooked with Anova (left) remains a translucent pink, with a delicate, flaky texture. The pan-cooked salmon (right) has overcooked edges because the surface temperature of the pan is higher than the target cooking temperature. As it dries out, it begins to expel the white albumin.
Sous Vide Eggs vs. Traditionally Cooked Eggs
Whether you're a poached egg perfectionist or a fan of soft-boiled, sous vide makes your ideal egg achievable every time. The egg on the left cooked consistently to the desired texture. On the right, a guessing game resulted in raw and runny yolks with over-thickened whites.