Since the launch of the first generation Anova precision cooker in 2014, the concept of the traditional kitchen, the way people cook, and their eating habits have changed dramatically.
- ChungT.
- Feb 12
- 3 min read
December 15, 2022 ANOVA Culinary launches an affordable and easy-to-use Sous Vide appliance, the Anova Precision® Cooker 3.0, with 1100W of power, adjustable range 0˚-92˚C (32˚-197˚F), low water warning, adjustable hook, Dual Band WiFi 802.11 b/g/n, IPX7 waterproof and steam features. The biggest difference compared to its previous version is the upgrade from 1000 watts to 1100 watts, which significantly reduces the warm-up time.
Sous vide (pronounced sue-veed) is a cooking technique used by the world’s top chefs. "Sous vide" means "under vacuum" in French. Food is vacuum-sealed in a bag and cooked for a long time in a precisely controlled low-temperature water bath. This technology ensures that proteins such as steak and chicken are perfectly cooked, cooking more evenly and creating a tender and juicy texture.
As early as September 9, 2013, ANOVA CULINARY launched its first affordable immersion low-temperature cooking circulator ANOVA One in California, USA. The water temperature can be controlled by quickly clicking the touch screen. It is equipped with a stainless steel skirt and a detachable and adjustable hanging clip that can be installed on any pot. The advent of this device pioneered a major advancement in the availability of professional cooking tools at home.
Before the ANOVA One, low-temperature slow cooking equipment was often expensive and bulky, but ANOVA entered the market at a price of USD199, which was much lower than other similar products on the market at the time, becoming the first truly affordable sous vide cooker suitable for home use. In September 2016, ANOVA upgraded the device, adding Bluetooth and Wi-Fi wireless control functions, and launched the first member of the Precision Cooker series, Anova Culinary Sous Vide Precision Cooker | WiFi + Bluetooth, allowing users to remotely control the device and reduce the time they need to stay in the kitchen. Until August 29, 2019, ANOVA announced the release of the new Anova Precision® Cooker to replace the previous version of Anova. The power was increased from 900 watts to 1000 watts, the heating efficiency was greatly improved, and the design was 2 inches smaller than the previous version, which increased the flexibility of storage and use.
With the continuous promotion of ANOVA, sous vide cooking is no longer exclusive to high-end restaurants, and now this technology is available to everyone. Even if you have no cooking experience, you can find different low-temperature slow cooking seasonings and guides in the ANOVA smartphone app to reduce the chance of cooking failure.
Anova Precision® Cooker 3.0
Retail price USD199
Release Date December 2022
(Partial reference data)
Chicken
Preferred | Temperature | Minimum | Maximum |
Soft and juicy | 145°F / 63°C | 1h30m | 4h |
Traditionally firm | 155°F / 69°C | 1h | 4h |
Juicy and tender | 165°F / 74°C | 1h | 4h |
Boneless | 165°F / 74°C | 4h | 8h |
Beef
Preferred | Temperature | Minimum | Maximum |
Medium rare | 129°F / 54°C | 1h30m | 4h |
Medium | 140°F / 60°C | 1h30m | 4h |
Middle hole | 145°F / 63°C | 1h30m | 4h |
Pork
Preferred | Temperature | Minimum | Maximum |
Rose pink, juicy | 135°F / 57°C | 1h | 4h |
White, juicy | 147°F / 64°C | 1h | 4h |
Fish
Preferred | Temperature | Minimum | Maximum |
Mi-cuit | 110°F / 43°C | 30m | 30m |
Soft and flaky | 124°F / 51°C | 30m | 1h |
Well Done | 132°F / 55°C | 30m | 1h30m |
Egg
Preferred | Temperature | Minimum | Maximum |
Soft yolk, ghostly, barely coagulated egg white | 140°F / 60°C | 1h | 1h |
Creamy yolk, opaque, tender egg whites | 145°F / 63°C | 45m | 1h5m |
Source
There may be errors in the translation, and all content is subject to the Chinese version.
