In sous vide cooking, foods can’t dry out because there’s nowhere for the water to go.Combined with heating algorithms written in the age of endless computing power, we can maintain temperature with levels of precision that would make your old-school oven blush. Steam is a much better conductor of heat.This is the challenge your oven thermostat faces: its control knob is writing checks that its heaters can’t cash. It would be really hard to maintain an accurate speed. Imagine trying to drive 60 miles per hour, but with a 10 second delay applied to the gas pedal and brakes.For every Watt of energy the oven pumps into its heating elements, there’s a long time delay before that heat reaches the food. Home ovens are notoriously imprecise, partially because their thermostats were designed before the sous-vide era, and partially because dry air is such a bad conductor of heat.Just like sous vide is not the same as boil-in-a-bag, cooking with steam is not the same as stovetop steaming. But with the Precision® Oven, you can add as little or as much humidity as you like over the full temperature range of the oven. On a stovetop steamer, you get one setting: full steam at 212☏ / 100☌. It’s important to note that steam doesn’t just mean “steam.” The Anova Precision Oven lets you control the level of steam or humidity independently from temperature. It stays put, keeping your vegetables vibrant and your meats juicy. If we saturate the air with humidity by generating steam, the water content of your food has nowhere to go.
The water in the food gets driven off, carrying flavor away with it, and leaving your food dry. When you put your food in a traditional oven, it’s cooking in a hot, dry environment. But that’s not what we’re talking about here.
In North America, in particular, when we hear “steam,” we think of steaming broccoli on the stovetop. It’s this combination that gives chefs – and now, anyone – precise, predictable, and powerful control of the way your food cooks. But a combi oven gives you control of both temperature and humidity. The world’s best chefs have used combi ovens in their restaurant kitchens for years, but these devices have been extremely expensive and only available for commercial use…until now.Ī traditional oven lets you control temperature (usually, not very well). The Anova Precision® Oven is a home combi oven.
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