Sous Vide Smorgasbord

Gear – Anova Sous Vide

Hungry? Prep, cook and serve using an Anova Precision Cooker. Work up an appetite while you prepare, cook and serve for an all day picnic. Fish, poultry, beef… Anova does it all

Put the Anova Sous Vide precision cooker to the test with fish, shrimp, lamb, beef, chicken, pork… even pork butt; a Sous Vide Smorgasbord. In just one day, prepare a feast for the masses or an all day picnic. Cook up 2+ pounds or more of our honey-glazed, thick-cut bacon, a BBQ-inspired beef brisket, Italian sweet sausage with all the fixins’… chil-i-lime, lime and garlic chicken, peppered beef burgers, and simple beef hot dogs.

Smorgasbord

Although time is irrelevant when you’re having fun, are you new to precision cooking? Start early early enough for the beef to cook and the chicken to be prepped for a final sear. Have everything ready before ‘game time’. 

Typically a safe window is four to five hours, but those with experience may opt for a tighter window. With more experience and times, the window becomes more refined. Regardless of duration, the options are limitless.

Try it all reduce cooking times on the grill. No need to stick to just the grill or stove top. Whichever you have, be prepared. A precision cooker ensures perfection. When finished on a hot griddle or grill you become the chef at home. More on the griddle will be discussed later.

For now, the feast is prepared, with smorgasbord after smorgasbord being churned out around the 130 degree mark. With a few modifications and trial test runs, you’ll quickly learn how temperature and duration affect the outcome of your choice of protein or veg alternatives. See what works best for you. The most important thing to remember is to seal your bags appropriately. Season your entrees with the freshest ingredients you can find, including herbs and all the fixings. This is a great way to switch up how, where, and with whom you cook. As for dessert, what’s on the menu?change up how, where and with whom you cook. What’s for dessert?

Just a quick side-note, if you have not tried to sous vide or have not thought about the usage of a precision cooker via a food water bath… I use it around the holidays to prep for meals. have a look around, some of the best food on the market has been sous vide, stored and seared at time of consumption. Now, I’m not saying I’m obverse to the process of using the cooking method in mass, I’m advocating for showing you that even your local, regional and global coffee shops, bars and gastropubs use the sous vide cooking method. The point, the method of cooking helps prep, heat, and serve at a very precise temperatures. Precision is key, we recently cooked a beef brisket for 3 days plus just to put this logic to test. Cheers