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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Latter-day Saint food bloggers have been a source of comforting recipes and culinary advice during the pandemic

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It took a pandemic and a societal shutdown — schools moving online, offices forced to telecommute, and restaurants restricted to takeout — for the dying art of home cooking to be resurrected.

It happened one soup pot, macaroni casserole and bread loaf at a time in kitchens across the country, including Utah.

And to whom, in many cases, did these cooks turn for comforting recipes and culinary advice in a time of need?

Some of Utah’s top Latter-day Saint food bloggers.

“I don’t think we’ve ever had a better year on the blog,” said Carrian Cheney. “Our traffic almost quadrupled.”

Cheney and her husband, Cade, have operated the Oh, Sweet Basil blog for nearly 12 years — and have 115,000 Instagram followers.

The popularity of preparing food at home has

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Culinary community in Santa Fe area mourns young Native chef | Local News

Kyle Pacheco found his calling in cooking and was a beloved star and graduate of Santa Fe Community College’s culinary arts program.

Pacheco died unexpectedly last week at age 27. The cause of his death is unclear, although some acquaintances said he died in his sleep at his home in Santo Domingo Pueblo, also known as Kewa Pueblo.

Pacheco learned how to cook traditional Kewa food from his grandmother and eventually blended that knowledge with the understanding of how to prepare more conventional plates.

Jerry Dakan, director of Santa Fe Community College’s culinary program, recalled Pacheco once describing how to make a meal from robins.

Representatives of the college said he started as a shy student and grew into an assertive leader.

“He was our shining star,” Dakan said. “Pretty much the champion of our program.”

He won two first-place awards in the state SkillsUSA cooking competition while he was

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Bath chef and culinary school buddy take over Akron’s NoHi

A pair of aspiring chefs will take over the kitchen this weekend at Akron’s NoHi Pop-Up in North Hill.

The two met in culinary school and will be cooking up some street food that draws on a number of different cultures at the EMC² World Tour.

Edward “Eddy” Johnson grew up in Bath and started his love of restaurants and cooking working as a dishwasher.

Johnson said he spent every moment of his off time in the kitchen chatting with chefs to learn more about the business and cooking.

He was classically trained at the Culinary Institute of America in Hyde Park, New York.

It was there that he met Michael Oldfield, who is from Rochester, New York.

Johnson has worked in the restaurant business in both the front and back of the house.

Oldfield has worked in New York City, Cape Cod and Chicago but moved back to Rochester

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