Introduction to Sous Vide Immersion Circulator ANOVA: Cooking a Steak

By Stephen Svajian
Posted in News, on May 06, 2014

Introduction to Sous Vide Immersion Circulator ANOVA: Cooking a Steak

Solid Gold Eats, October 14, 2013

The results - These steaks were the most tender that I’ve ever had them, even more tender than better cuts of meat cooked traditionally in the oven or on the stove. I couldn’t believe it. In the long run, ANOVA can save you lots of money if you invest in the machine and buy cheap cuts of meat to use in it, knowing that you’re getting your money back on the final dinner plate. . . . Read more >