Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8″ x 2.2″ x 4.1″, Silver Import To Shop ×Product customization
- Perfect results every time: Never over or under cook your food again. The Anova Precision Cooker Nano circulates water at the exact temperature required for perfectly cooked meals, no matter what’s on your menu.
- What to cook: Sous vide (pronounced “sue-veed”) cooking offers the perfect level of doneness for chicken, fish, vegetables, eggs, beef, lamb, pork, and more. The ability to lock in flavor and moisture during the cooking process results in texture and taste that is second to none.
- Small but mighty: The 12.8″ Anova Precision Cooker Nano stows away in any kitchen drawer next to the whisk and ladle, so your counters stay uncluttered and your favorite new cooking tool stays within reach. Nano easily attaches to any stock pot or container with a fixed clamp, and is constructed of super durable plastic that’s easy to clean.
- Customer experience: Designed in San Francisco, CA. Anova delivers thousands of sous vide recipes for free in the Anova app, created for cooks of every skill level by award-winning chefs and home cooks alike. Usability: Manual time and temperature controls
$99
The 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
From the manufacturer
Specification: Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker, 12.8″ x 2.2″ x 4.1″, Silver Import To Shop ×Product customization
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David M. –
Perfectly done!I bought this on Amazon Prime Day sale because I thought this was a nice gadget but not absolutely necessary. So I waited all this time to finally get it.Anyway I tested it first on two steaks — a prime grade 1.5″ ribeye, and a choice grade 1.25″ New York Strip — using ziploc bags (yes a vacuum sealer is another “nice-to-have” gadget so I haven’t yet bought one). But being the cheapskate that I am, I used a quart bag for each steak which are just barely big enough to enclose the steaks. This was a problem since getting all the air out by immersing the bag and leaving the opening above the waterline is a serious feat, if at all possible. I ended up compromising and had a slight amount of air in the bag, not ideal since the steaks my not cook evenly. Still, I had no fight in me left, I just wanted to eat the steaks! I set it for 130 degrees and interestingly the device raise the temperature fairly quickly, I had assumed it was an underpowered device.Anyway Two hours later, I started up my grill and seared the steaks — pro-tip, when you take your steaks out of the bags you must dry your steaks with paper towels as much as possible, I added some melted butter and salt and pepper AFTER the sous vide cooking.Anyway, both the steaks came out perfectly tender and seared. My family thought there was not much difference between the choice and the prime grade, although I detected it — maybe it’s psychological — it was quite hard (no puns) to tell.Next, is a roast: Prime grade strip loin roast, roughly 3.5 lbs. We needed a vacuum sealer for this so we borrowed one. This probably needed like 6 hours in the sous vide bath just so they cook through. Second pro-tip: score the fat cap down to the gristly part so that the gristle gets slowly “melted” — which turns it into a very tasty bit of the final product.In the end it was closer to 8 hours, again, dry the meat, then salt and pepper it, some people have complained that the roast can turn out “hammy” if you salt it and leave it in the sous vide bath for 10+ hours. Final step, no need to add fat — I was going to sear it on the stove top using clarified butter – did you know there is a difference between clarified butter and ghee?Finally after making a really great pan sauce the roast was once again, perfectly cooked.This is like cheating… I’m looking to buy a vacuum sealer soon.Also if you stuff your own sausages it’s a great idea to pre-cook them with the sous vide. Pro-tip #3: do not use a vacuum sealer when you cook your sausages, use the zipper bag+immersion method to get the air out. Using a vacuum sealer for sausages will deform them — still edible but an ugly meal. I am looking forward to making a Cumberland sausage and a nice simple dinner of bangers and mash.Cooking with this sous vide machine takes a lot of the guess work out of cooking with precision, it’s basically cheating. I haven’t used my rather expensive bluetooth thermometer for a few weeks now and I’m looking to buy a vacuum sealer soon. Why isn’t prime day a twice yearly thing?
MzBizz –
Set it and forget it!I gifted this to my husband and he loves it. When it’s too cold to grill outside or he just wants to try something different, he uses this. It cooks a perfect steak; so moist! I will say that we use it in conjunction with a Silicone cover for the pot of water to help retain heat and maintain the temperature. Works like a charm and is nicely sized for storing away when not in use.
Madison –
I may be poor, but I eat like royalty!I’m a little old fashioned so using the app I was like “eh…” Trust me, use the app! It is so easy to find what you want to cook, and exactly how you want it to come out. I’ll admit I questioned it at first, the temp setting seemed low… but oh boy, was I wrong! Every single thing I have cooked in this thing has come out amazingly perfect! So simple, almost no clean up. Get the vacuum sealer and the cooking container! I prep my meals and store them in the freezer now. So, all I have to do to make dinner is pop a bag in its little bath tub and let the app handle the rest. If you’re cooking meat don’t skip the searing step! I don’t even want to go out to eat anymore. I’ve got better meals at home!
John B. –
Awesome ProductThis is an awesome product. I’m not a very good cook but this is simple to use and gets great results.
Artandscience –
Works very well, recommendedI really have no significant criticisms, hence the 5-star rating. I think the min/max levels on the cooker should be much more bold (hard to see in other than bright light) but it does a great job, is reliable, and the food turns out consistently well. Too low a level will cause it to turn off – so be forewarned that is really the only tricky thing about it. It’s been a great experiment and we now cook lots of less-expensive meats with this and they turn out quite well.
Sarinya Rattana –
Love it.I love the product. Easy to use.
Sue Campbell –
Anova CulinaI really like the way the sous vibe cooks. Wish it came with instructions book and recipes
Ronnie –
AwesomeEasy and fun to use
Kindle Customer –
Easy to use.Had a few problem with app. Adjusted in Settings on iPhone. Cooked with no problem. Ribs came out very tender. Will be using more frequently
John –
Chef inspired/home cook usableAs my title states,I’m an Executive Chef and have used a Sous Vide Machine Commercially for abou 12 years.This product is without a doubt a must have in you Kitchen. You’ll have less waste,better flavor and safe and controlled temperatures throughout your cooking experience. Say goodbye to the dried chicken and“oops the steak is not right an it’s dry”. My only complaint is that the Bluetooth is intermittent and I have to shut it off and reset the connection;however it can be used manually as well.Any Home cook that wants to propel their skills to the next level should purchase this product.The app has cooking methods for many item even Cold Brew Coffee yep that’s right it’s great….enjoy.