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    Kitchen anova-circulator

    Published on December 13th, 2014 | by Greg

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    Circulate This: Anova’s Precision Sous Vide Tool

    Today’s product pick is actually too hot for the holidays- it’s sold out from the manufacturer through next year, but that shouldn’t stop you from considering it for your gift lists. Not many items in our kitchens came to life with help from Kickstarter, but that’s exactly where this tool caught fire, raising nearly $2 million dollars when they were asking for a mere $100K.

    The reason for the hubbub? Anova’s Precision Cooker, a sous vide circulator. Now, this isn’t the sort of thing a regular guy needs to round out their basic appliance list- you don’t need one to cook your ramen. But if you’ve wanted to try this interesting and very modern method of cooking, we’re proud to announce that this the easiest, best way we’ve yet seen to do so. Sous vide techniques require little more than a decent pot, a bunch of water, and some sealed bags… and some patience to experiment. The trick is low, precise temperatures at longer times, aided by constantly circulating water. With just this tool, you can cook like plenty of high-end restaurants do (and even Chipotle apparently uses sous vide).

    The kit is unusual  right out of the box… or tube, as it may be. Take out the adjustable clamp and feast your eyes on the durable polycarbonate body and stainless steel, dishwasher-safe outer skirt all housing the 800 watt heating element and a 360-degree pump. We’ve seen other circulators and systems before, but none like this. Readouts are clear and easy-to-read, displaying temps in either degrees C or F, and the unit can get to your desired temperature, up to 210 degrees, and stay there exactly and within 0.1 degrees for up to 99 hours. Plus, you don’t need a super-deep pot (which many people don’t have and other circulators require). And we haven’t even mentioned the Bluetooth smartphone connectivity, allowing you to control your cooking from your iPhone via the free app (which is handy as it includes presets that did a great job in most cases for us)! We tried steaks, finishing them with a torch, as well as some chicken, and the somewhat trickier eggs, all to solid results and pleased palates.

    The Anova Precision Cooker is available in a couple of different colors, a nice touch that’s pretty unique. There’s no delayed timer that we could find, but other than that, it was the most impressive sous vide solution we’ve seen that doesn’t require a huge specialized cooker. Their other similar but more expensive model (called the Anova One) has a slightly higher wattage rating, a touchscreen, and can handle somewhat larger tank capacities, but lacks the connectivity options. The price tag on the Precision Cooker is one of our favorite parts, as you can expect to spend around $180, a bargain compared to the competition with a feature set that sets it in a class of it’s own.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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