If eating a restaurant-quality steak at home required cooking it in a plastic bag, would you do it?
Hold that thought.
In order to see if the sous vide-style Anova Precision Cooker was able to deliver a perfect medium-rare rib-eye, Tech Insider got one of the units and fired ‘er up in conjunction with a steak done on the stovetop.
The cooker — which works by bringing water to a precise temperature and circulating it around a plastic-sealed piece of food to theoretically create a dish that’s cooked evenly and full of juicy goodness — took about an hour longer than the traditional stovetop method, but apparently it was worth it (quote: “I’m never going back to stove top”).
Image via Megan Willett/Tech Insider
While the Anova-cooked rib-eye was lacking a sear or char of any kind, the interior was pure pink, extremely tender and tasted sublime — good enough for the tester to declare a lifelong allegiance to sous-vide precision cookers.
“The biggest secret is that it’s simple,” says Anova cofounder Stephen Svajian. “The technique, while it sounds complicated, makes it incredibly easy to make restaurant-quality food.”
Wanna give it a shot? The cookers are $199 and can be returned within 30 days, no questions asked.
More Like This
Twice a week, you'll find guinea pig features, personal essays and expert interviews on living better — for however long you’re here. Subscribe to Champ now.
