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.
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.
Shane Roberts is Gawker’s Director of Commerce. You can reach him at email@example.com 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.