Achieving restaurant quality food has never been easier with the recent boom in accessibility of Sous Vide cooking. What was previously a cooking technique largely reserved for the experts has now become more accessible and affordable to the average joe.
The attraction behind Sous Vide cooking is the ability to maintain a constant, precisely-controlled temperature. This takes a lot of the guesswork and finesse out of cooking, and allows home chefs to achieve beautiful, consistent results each and every time.
This “Sous Vide Showdown” will focus on two immersion circulators — the Anova Precision Cooker Bluetooth + Wi-Fi vs. ChefSteps Joule. Immersion circulators heat a water bath to the desired temperature and allow precision cooking of food in a vacuum sealed bag. These models are less expensive than more professional-grade options at only $200, and offer a great way to get started in the world of Sous Vide cooking. Let’s take a look at some of the major differences between the Anova and Joule.