Does Sous Vide Home Cooking Actually Taste Good?

Survey says yes

By The Editors

You Too Can Eat a Restaurant-Quality Steak Out of a Bag
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15 April 2016

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.

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