Share your sous vide food photos with the #anovafoodnerd fam for a chance to be featured!
photo of the day! @dishbeautiful
living up to her screen name with this beautiful dish of #sousvide
Mexican Street Corn! She smattered these ears up with a spicy blend of cumin, cayenne, garlic, chili powder and onion powder and sank the corn beneath the surface for 1 hour at 181°F / 82.8°C. When the corn was done cooking, she seared in a hot skillet to brown the exterior and then finished with some Cotija cheese and cilantro.
photo of the day! @jbsousvide
giving some short ribs a 3-day #sousvide
treatment to turn this tough cut wicked tender. After seasoning the shorties up, he dipped them in a 133°F / 56.1°C bath for 72 hours. After the cook was complete, he crisped them up in a hot pan and sat down to enjoy his labor of love!
photo of the day! @chefane92
doing Easter dinner right with this luscious #sousvide
rack of lamb. She seasoned the lamb up, dropped it in a bag, and sank it below the surface for two hours at 135°F / 57.2°C. When the rack was done cooking, she gave it a quick sear and carved into this medium rare masterpiece.
photo of the day! @hapcooks
dug into this picture-perfect #sousvide
ribeye after a 2 hour cook at 128°F / 53.3°C. When this specimen of a steak was done soaking, Harvey fired up the charcoal to give this chunk of beef a wicked hot sear.
photo of the day! @sous_vide_and_chill
served up some #SousVide
salmon on a bed of spicy cauliflower rice, and we can’t stop staring! He gave the slab of salmon a speedy 30-min bath at 117°F / 47.2°, and then a quick pan sear to crisp that skin.
For the most surefire chocolate tempering technique turn to your Anova. Get ready to dive into the best Easter treats ever with this genius method from #anovafoodnerd @sousvideer.
Get all the deets on these killer sweets at the link in our bio.
The secret to a superior #sousvide
sear? Add a solid layer of high smoke point oil (we like grape seed) and submerge the surface of that steak until golden and crispy, 1-2 minutes per side. What’s your favorite way to sear, nerds? Drop it in the comments 👇
photo of the day! @jbsousvide
is back with these luscious #sousvide
lamb lollipops. He gave these tender treats a 1.5 hour soak at 133°F / 56.1°C. After the 90 minute swim, he gave the lamb a quick sear and sat down to dig into these magical medium-rare medallions.
photo of the day! @alyromero
knows a thing or two about steak, and her latest rendition had her family saying “best ever!” She took a couple tomahawk ribeyes and gave them a 2-hour #sousvide
soak at 129°F / 53.9°C before giving them a fiery sear on her @traegergrills.
photo of the day! @snahmad
going with the holy grail of #sousvide
cooks, the famed 72-hour short rib. She seasoned these chunks up and submerged them for a 3 day underwater adventure at 143.6°F / 62°C. When the beef was done basking in that perfectly precise water, she gave them a fiery sear and then sat down to dive into this next level delicacy.
photo of the day! @friar_stu
showing off some show-stopping #sousvide
carrots. All these multi-colored beauties needed was a quick 1-hour soak at 183°F / 83.9°C with some salt, butter, and honey before ending up on your plate for your new favorite side.