A few weeks ago I had the privilege o demoing an immersion circulator from Anova and I was extremely impressed. What I really liked is the build quality, it is mainly made of metal and has a very solid feel to it. The next part that I loved is the touch screen and user interface. It was very easy to use and didn't require any manual reading to figure out how to use it. It was literally pull out of the box, put it in a pot of appropriate size, fill it with water, and use. The final aspect I loved is the price point, it retails for $199, which is by far one of the cheapest immersion circulators on the market. While it is one of the cheapest, it definitely feels like one of the most expensive ones, so you feel like you purchased a quality product. The only down fall, and this is pretty true with all the "at home" immersion circulators, is the actual circulator aspect of the device. While it does work and circulates the water, the more expensive models tend to have stronger motor. Overall, this is a fantastic option for somebody interested in sous vide cooking. So be sure to head over to Anova and check out their product!
The beauty to sous vide is that you can cook anything in them, proteins, vegetables, desserts...anything you want you can use sous vide for. I decided that I wanted to make Faiitas with the new Anova circulator cause 1) That sounded delicious and 2) because I wanted to show off a two stage cooking process on my blog. Basically what I did was first I vacuum sealed the peppers and onions with some fajita seasoning in one bag and cooked those first at 185F for 45 minutes. After that, I lowered the temperature to 146F and cooked the chicken breasts with some fajita seasoning and chipotle butter for 2 hours. I kept the peppers and onions in the water bath while the chicken was cooking to basically hold them and keep them warm. It was ridiculously easy and made some of the best fajitas ever!
