Watch the original video:
Check out our Sous Vide cookbook:
Buy our winning sous vide machine:
Follow Hannah on Instagram:
Check out more episodes:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
24 Comments
Leave a Reply
You must be logged in to post a comment.
Can you cook chicken or steak from frozen using a sous vide? I often buy my chicken and steaks in bulk at Costco and use a Food Saver vacuum sealer to seal them and then freeze what I won't use right away. Is it possible to just cook them longer, straight from the freezer using this technology?
I thought she’d at least explain what Sous vide cooking is. I clicked on it because it said is it bad if I don’t know what sous vide cooking is? I don’t so I clicked…didn’t explain what it was.
My daughters name is Hannah
I didn't understand what you were talking about!
I don't have a cell phone. Hate 'em.
1. You compared a really old model Anova with the Joule.
2. If Joule goes out of business, it will stop working. The Anova won't stop working because it's self contained.
3. If phone technology changes (and it will, are you still using a Nokia?), the Joule will stop working because it has no display or controls.
A large Cambro and a sous vide machine makes for a nice foot bath on those colder nights too!! Just kidding.
That Anova is ancient. Why didn't you test one of the current models?
My high tech sous vide machine is an enameled dutch oven. I can't do large roasts, but for smaller pieces and certainly steaks or pork chops or chicken pieces it's perfect, use an instant read thermometer and one can quickly figure out what range/stove setting you need to maintain a desired temperature.
Sous vide is not for amateurs. It's illegal in some states. Professional's do training in food safety and even that training needs to be understood with experience.
Thank you Hannah ☺
That's the model 1 anova, it does not have wifi/bluetooth. The newer models are smaller, and there are three, plain, wifi, bluetooth, and then there's the new anova, which is even smaller.
Mmm, eggs. Please point me to all these sous vide eggs aficionados. 🙂
15L of beans is a lot of beans! 😀
I have too many tools already to cook with and that is just another tool to do what some I already have can do.
It's only bad when you bother a corporation with the questions you can't google. This is a nightmare.
What about cooking food in dishwasher?
How often do you get the comment that you look like Trish Walker from Jessica Jones?
She looks happy to be handling the girth of the Anova!
More Hannah please, she makes everything seem easy
Sous vide corn-on-the-cob is absolutely amazing.
That Anova is 2 models ago and I'm sure is durable it is a bit bulky. The 900 watt WiFi model (Not blue tooth model) is much better than the one Hannah has. It is smaller and can be controlled from anywhere with your smartphone but can be controlled from the unit itself too. Cheaper and better than the Joule in my opinion. I even bought a second one on Amazon Prime day for $75 shipped.
Another overpriced meat Jacuzzi, another kitchen appliance to stuff in a cabinet… Meh!
That Anova is a super old model they don't even sell anymore. For people looking Anova have two new models that are far far better and easier to use.
Also the chefsteps joule is only in the US from my understanding, so anybody outside the US can not use it. Again look into the Anova, much better.