Lifehacker has a great explainer on Sous-Vide cooking for you to check out, but the basic idea is that you seal your food in plastic bags, and then cook it in hot water over a longer period of time.

Sous Vide equipment can run you $400 or more, but the Anova Sous Vide is just $180, and since we originally wrote this post, Gizmodo has put up a great review.

I’ve been using the Anova since April 2014, and really can’t recommend it enough. It’s the Aeropress of meat cooking.

You’ll need a vacuum sealer like the FoodSaver V2244 Vacuum Sealing System to complement your new Sous-Vide.

Further Reading

Shane Roberts is Gawker’s Director of Commerce. You can reach him at or on Twitter.


Commerce Content is independent of Editorial and Advertising, and if you buy something through our posts, we may get a small share of the sale. Click here to learn more, and don’t forget to sign up for our email newsletter. We want your feedback.