Amazon [amazon.com] has
Anova Culinary 1000-Watt Sous Vide Precision Cooker for $124.99 -
$25 when you 'clip' the coupon on product page =
$100.
Shipping is free.
Price:
$119 lower (
54% savings) than the list price of
$219
$57.18 lower (
36% savings) than the
previous price of
$157.18
$25 coupon applied to one item per order at checkout
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here [amazon.com].
Previous
Frontpage Deal at
$118.15 with
+42 Deal Score and
52 comments.
Customer reviews:
4.6⭐ / 11,623 global ratings
4,000+ bought in past month
amazon.com/dp/B07WQ4M5TS [amazon.com]
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19 Comments
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These were $70 plus tax a couple months ago. Got one and love it though.
I use both sometimes, but when I need only one, it's whichever is closest to the top of the drawer. If you don't need the app (and you might, but I've never used it once), there is absolutely no reason to spend extra on the Anova brand.
I use both sometimes, but when I need only one, it's whichever is closest to the top of the drawer. If you don't need the app (and you might, but I've never used it once), there is absolutely no reason to spend extra on the Anova brand.
I've been using a Monoprice version for years and it has never failed to impress.
WiFi is unnecessary.
I do, however, use the Anova app.
These were $70 plus tax a couple months ago. Got one and love it though.
Looking to get a better cooked steak figured out.
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Looking to get a better cooked steak figured out.
Slow cooking with indirect heat, steaming, or pressure cooking are the imperfect alternatives to sous vide.
Looking to get a better cooked steak figured out.
I've had an Anova for a decade now. I've cooked various types of meat sous vide, and it certainly has its uses. It's amazing for short ribs and chuck eye, for example. However, my current favorite steak method doesn't involve sous vide. I got this method from Guga foods(YouTube), and it's amazing.
I use this method for ribeye steak, though it should work for any normal steak cut. As it happens, this method doesn't involve any plastic.
Put a cooling rack on top of a sheet pan, and lay out your steaks on top of the rack.
Very generously season your raw steaks with MSG(Accent flavor enhancer is a common brand) on all sides, then sprinkle a thin even layer of whole milk powder(Nido is a common brand) on top of that, on all sides.
Put the steaks/rack/sheet pan into the fridge, and leave it there for 1-3 days. If you go longer than 3 days the steaks get dry, though they're very flavorful. I'd say 2 days is the sweet spot.
An hour before you plan to cook your steaks, take them out of the fridge. Season them with a mixture of garlic powder, freshly ground pepper (finely ground), and a little bit of salt(adjust to taste).
Get a frying pan hot and add a bit of fat that can handle high heat; tallow, ghee, avocado oil, etc...
Put the steak in the hot pan. You'll want to use tongs to hold the steak at times so you can cook the edges as well. Get a good sear on all sides, then reduce heat to medium.
When the steak reaches around 90-100F internal temperature, add a chunk of butter to the pan and some fresh herbs (rosemary works well, just wash it and add a few whole sprigs). I also put a bit of ranch seasoning and a bit of Maggi liquid seasoning on the steaks. Feel free to adjust these seasonings to taste. With a spoon, scoop the melted butter up and baste the steak with it. Flip the steak and repeat for the other side.
When the steak reaches 120F, pull it out, put it on a cutting board, and let it rest for 5+ minutes. The internal temperature should reach 130F during this time from residual heat.
Slice it against the grain (or just put it on a plate) and serve.
I've made this many times, everyone who has tried it loves it.
Enjoy!
I've had an Anova for a decade now. I've cooked various types of meat sous vide, and it certainly has its uses. It's amazing for short ribs and chuck eye, for example. However, my current favorite steak method doesn't involve sous vide. I got this method from Guga foods(YouTube), and it's amazing.
I use this method for ribeye steak, though it should work for any normal steak cut. As it happens, this method doesn't involve any plastic.
Put a cooling rack on top of a sheet pan, and lay out your steaks on top of the rack.
Very generously season your raw steaks with MSG(Accent flavor enhancer is a common brand) on all sides, then sprinkle a thin even layer of whole milk powder(Nido is a common brand) on top of that, on all sides.
Put the steaks/rack/sheet pan into the fridge, and leave it there for 1-3 days. If you go longer than 3 days the steaks get dry, though they're very flavorful. I'd say 2 days is the sweet spot.
An hour before you plan to cook your steaks, take them out of the fridge. Season them with a mixture of garlic powder, freshly ground pepper (finely ground), and a little bit of salt(adjust to taste).
Get a frying pan hot and add a bit of fat that can handle high heat; tallow, ghee, avocado oil, etc...
Put the steak in the hot pan. You'll want to use tongs to hold the steak at times so you can cook the edges as well. Get a good sear on all sides, then reduce heat to medium.
When the steak reaches around 90-100F internal temperature, add a chunk of butter to the pan and some fresh herbs (rosemary works well, just wash it and add a few whole sprigs). I also put a bit of ranch seasoning and a bit of Maggi liquid seasoning on the steaks. Feel free to adjust these seasonings to taste. With a spoon, scoop the melted butter up and baste the steak with it. Flip the steak and repeat for the other side.
When the steak reaches 120F, pull it out, put it on a cutting board, and let it rest for 5+ minutes. The internal temperature should reach 130F during this time from residual heat.
Slice it against the grain (or just put it on a plate) and serve.
I've made this many times, everyone who has tried it loves it.
Enjoy!
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