Anova Culinary Precision Oven review: A first-generation product for food geeks

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(Image: Anova)

The last year has been a challenging experience for us in several respects, including forced isolation from our friends, family, and co-workers, but it has also increased the time many of us have spent in our kitchens and preparing meals.

Meal preparation can be therapeutic, but it can also be tiring. And it can be frustrating when the results end up very different from what we intended due to the lack of precision we may have in cooking proteins, vegetables, and baking.

There’s nothing worse than overcooking a nice piece of beef or fish. So, how do you know when something is done, or as it is referred to in restaurants, “à point?

The development of sous vide

In recent years, that answer has become “Sous Vide” (or, the more scientific term, “immersion circulation”). Precision in cooking expensive proteins such as high-end cuts of beef or

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Delicious and easy French recipes everyone should try


Much of what we love about French food is its simplicity, as well as its great flavours. From the seafood and fresh vegetables of the sunny south, to the rich, comforting dishes of the Alps, to the apple desserts from Normandy. This is home-cooking, not swanky restaurant food, that any cook can prepare. Read on and rediscover these fabulous French recipes.



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The 2 Rules for Eating to Fight Climate Change

After wasting less food and eating less meat, all other changes a person might make are marginal, experts said, among them eating locally, organically, and seasonally. Moreover, the climate impact of those food choices is in many cases contradictory. “I work in food, and it’s confusing for me,” Cabrera, of the NRDC, told me. “Is this lettuce better than this lettuce? Consumers are faced with so many choices, and it is really hard to know.”

Humanely raised, local meat, for instance, can produce more emissions than meat coming from a concentrated industrial operation, Clark told me. Cows in concentrated animal-feeding operations are generally slaughtered at 12 to 18 months of age, while cows raised exclusively on pastures typically live twice as long. “The cow that lives for longer is going to emit more methane over the course of its lifespan,” he said, though he added that there

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