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No hay artículos en el carroThe ANOVA Precision Cooker Nano makes it easy to achieve professional-level cooking results at home. To use, simply attach the cooker to any water-filled pot, put your food in a sealable bag, and set the time and temperature. The ANOVA Precision Cooker Nano heats and circulates the water to a precise temperature, cooking food to an exact temperature which creates maximum tenderness and moisture retention (without worry of overcooking). The Anova Precision Cooker Nano connects to your phone, so you can cook amazing meals by the touch of a button - spend less time tied to the kitchen by relying on the app to notify you when your food is ready to eat. Cook Time: up to 99 hours
Emilia
Comentado en México el 4 de marzo de 2024
se lo compré de navidad a mi pareja y ha sido la mejor herramienta que tenemos ahora en la cocina! todo queda increíble cuando cocinamos con esto y los accesorios no son caros
huntinghawk
Comentado en los Estados Unidos el 27 de marzo de 2024
I thought I had the perfect smoked chicken in my charcoal smoker. When done to the proper temperature, the breast would be moist and a dark smoky bark would form. But I experimented with the Anova cooker.All of the whole chicken sous vide recipes called for spatchcock, but I kept my chicken whole in the zip lock bag for 3 hours at 150 F. Then into the charcoal smoker for about 1 1/2 hours until a nice dark brown formed.The big difference is that the moisture does lock into the bird. Even the wings were still moist, and the breast was moist and fork tender. Also, the seasoning was more even throughout the meat.It's different from 4 hours in the smoker without sous vide. Is sous vide smoked chicken better? I would say yes for most people. If you like a strong smoky bark, then straight smoker is probably better for you. But if you want a mild smoke flavor, tender, moist and evenly seasoned, then sous vide is better.And the Anova is super easy to use and does the job well.
Carlos Lopez
Comentado en México el 1 de junio de 2022
Muy fácil de usar resultados magníficos
HeathL
Comentado en Canadá el 21 de febrero de 2022
Very happy with our decision to give this sous vide a try. Very convenient, I love that I can cook chicken from frozen. We have done chicken a few times, steak and I have duck breast that I’m looking forward to cooking with it. Steaks came out perfectly. The app is easy to use and control the cooker with.
JMac001
Comentado en Canadá el 1 de diciembre de 2022
I have used this for about two years now. The results have been excellent. It is easy to control from my cell phone. Turn it on, set your timer and forget it (assuming you have a lid over the water, to prevent it evaporating).
David Rios
Comentado en México el 15 de agosto de 2021
El producto es muy preciso en cuanto a temperaturas y tiempos de cocción, la carne queda en el punto deseado según la guía de la marca y no tiene ninguna dificultad para cocer en cantidad
Jose Ricardo Lopez
Comentado en México el 28 de marzo de 2021
Le da una gran textura y sabor a la carne
Gibran Paulino Bustos Picazo
Comentado en México el 10 de enero de 2021
Funciona perfecto, es muy preciso y facil de usar, cuando lo compre estaba en promocion, o sea que no puedo pedir mas.
Gustavo Gomeztagle
Comentado en México el 17 de septiembre de 2021
La cocina no vuelve a ser la misma una vez que usas el sous vide, es fácil e intuitiva, aunque lleva una curva de aprendizaje inevitable; pronto se encuentra el punto ideal al gusto y de ahí no se mueve, tiene el mismo resultado cada vez, se acaban las pruebas y errores y la carne resulta suave y jugosa siempre
Jair
Comentado en México el 26 de noviembre de 2020
Buen producto, solo lo he probado una vez pero perfecto el desempeño.
Gaurav Saria
Comentado en India el 28 de septiembre de 2020
Easy to use and works amazingly
Fernando betanzos casillas
Comentado en México el 24 de octubre de 2019
Aveces no detecta el Bluetooth y es imposible conectarlo lo bueno es que puedes usarlo de manera manual en el touch, calienta bien el agua y es bastante estable.
Thomas E. Hudson
Comentado en los Estados Unidos el 21 de enero de 2019
Even with several friends telling me that sous vide is "The Way" to cook, I resisted buying a unit for more than 2 years. Now I have it, I wonder what lack of thoughts were going through my mind.This is a wonderful and nearly foolproof way to cook. I've tried Porterhouse and NY Strip steaks, pork chops and pork tenderloins, chicken breasts and thighs, and even hard boiled eggs. The only slight fail were the eggs. A reference I found online gave a temperature that is at least 7-10 degrees too cool to actually set the eggs fully.Everything else came out perfectly cooked to the degree of doneness desired.The only trick is that you need to brown the outside AFTER you cook things, not before. This adds flavor and color and slightly stiffens the outside of the neat so it holds its shape. it is also great to have a vacuum sealer to get all the air out for better submersion and cooking.This ANOVA unit is relatively small and lightweight making it fit just about every pot I want t use it in. The water heats up in minutes to the selected temperature and then holds things right there as long as you want it to.A trick, mentioned online, to keep some of the water from evaporating, is to buy enough ping pong balls to cover the surface. They are available in quantity on Amazon.
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