Having the correct equipment for a job makes it so much easier to master! But sometimes figuring out exactly what that right equipment is can be difficult and frustrating. What do I need to buy? What are those "must haves" versus those "nice to haves" versus those "luxuries"? What brands are more reliable? What is the price range for this item? Is there a cheaper alternative to try first? And the list of questions goes on.
We have reviewed and tested many modernist and traditional pieces of kitchen equipment to help you make your decisions. Some blogs posts are lists of equipment with summaries highlighting the options. Others are in depth tests and comparisons we've run to provide you with the hard data you need to determine the best one for you. So depending on your style of researching equipment, we have the help you need.
For more product information, check out our Modernist Equipment on our Amazing Food Made Easy website.
This is a detailed review of the Anova Nano, an inexpensive sous vide immersion circulator recently released by Anova Culinary LLC.
This circulator is the latest generation of the Anova line, with the design focused primarily on reducing the cost and size of the circulator, making it available to more sous viders than ever before. But don't let the low cost fool you, this unit has the design, quality, and precision that Anova has built its reputation on. The purpose of this review is to give you the information you need to determine if the Anova Nano is the right immersion circulator for your needs.
This is a detailed review of the SSV800 Accu Slim Sous Vide immersion circulator recently released by Instant Pot. This circulator is the second sous vide circulator that Instant Pot has brought to market. The SSV800 Accu Slim is essentially a smaller, cost-reduced version of the original SV800, with very similar performance characteristics. The purpose of this review is to give you the information you need to determine if the Accu Slim is the right immersion circulator for your needs.
As more and more home cooks aspire to become accomplished sous viders, they are experimenting to discover the best ways to create an awesome sear on a variety of proteins. One of the more popular, and the one I use a lot, is to use a torch, either by itself or in conjunction with another technique such is pan frying. There are numerous torch options available, in this article we take a close look at the two Bernzomatic offerings; the Bernzomatic TS4000 and TS8000 and provide a recommendation. We also suggest a potential modification to the torch that you might want to explore. These will allow you to provide a great sear to your sous vide cooking protein.
As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present SV Homewares Sous Vide Magnets as one possible solution to that problem.
As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present SO-VIDA Sous Vide Weights as one possible solution to that problem.
As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present disc neodymium magnets as one possible solution to that problem.
We do our best to keep our readers informed about new modernist cooking-related products. This often includes equipment such as sous vide circulators and containers. In this review we are looking at a sous vide accessory, the SO-VIDA Sous Vide Insulation Bands and Mat. These are designed to insulate a large pot that is being used as a sous vide water bath container.
Anova recently announced the launch of their newest sous vide circulator, the Anova Nano. It is slated to be sold for under $100 and weighs only 1.4 pounds. It will have a 700 watt heater, and heat less water, but it should be good for small familes or people just getting into sous vide.
We will provide more updates as the unit becomes available and we can do some hands-on testing with it.
This is a detailed review of the Anova Precision Cooker, an inexpensive immersion circulator manufactured by Anova Culinary LLC. This circulator, attached to a suitable container, will provide an excellent water bath for sous vide cooking. If you are interested in getting involved with sous vide cooking, this review will give you all of the information you need to determine if the Anova Precision Cooker is the right immersion circulator for your needs.
I was recently approached by Joseph, from "Frankfurter Brett", who wanted to show off their new cutting board system. It's basically a workbench for the kitchen and it looks pretty awesome. They are currently in their Kickstarter campaign and hoping to find supporters. You can read all of my thoughts below and I highly recommend you go check out their page, including their awesome videos, and see what you think.
Today pressure cookers are being viewed by home cooks as the new healthy, time-saving, and energy-saving way to prepare food. Moreover, today's pressure cookers have numerous devices built in to guarantee their safe use.
Sous vide is one of the most popular modernist techniques and one that is pushing modernist cooking into the mainstream. From fancy chefs like Thomas Keller and hit television shows like Iron Chef America and Top Chef to everyday restaurants like Panera, sous vide is popping up everywhere.
Due to the increasing popularity of immersion circulators I thought it would be useful to present a variety of options for the sous vide water bath container. For each type I will cover the advantages and disadvantages as well as indicate where they can be purchased.
There are many different types of sous vide machines available for the home and professional cook but they all have one purpose: to keep the cooking temperature consistent. They do this in different ways and each way has pluses and minuses.
Provides a detailed analysis of inexpensive immersion circulators used for sous vide cooking including the Anova, Nomiku and Sansaire. The article focuses on the differences between the units and then makes a recommendation of the best unit.
Based on my testing while I was writing my book, I answer the following questions:
Hey Jason, which size of whipping siphon should I get? I'm looking at either the .5 liter or the 1 liter, what do you think is best? Do I need to get the iSi Thermo siphon? I'll normally be cooking for 4-10 people, if that matters.
Sometimes it can be hard to find good gifts for the cook in your life. Luckily, with modernist cooking there are several options for great gifts you can give. Here are some of my favorite tools and books.
I've been very curious to check out the new Sous Vide supreme cooker but couldn't justify spending more money on sous vide equipment. Luckily, through my contact at Sur La Table I managed to borrow a unit from them that I can play around with for a few weeks. I'll post a little more about the Sous Vide Supreme as I use it over the next few weeks but I wanted to share some of my initial thoughts.
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