Sous vide provides down-to-the-degree control in the kitchen to convey the most delicate, delightful food you've ever had. With Anova, it's overly easy to get eatery quality outcomes from edge to edge. Sous Vide Steak versus Generally Cooked Steak The steak on the left was cooked sous vide at 129ºF, while the steak on the privilege was skillet cooked. As outlined in the examination above between cooking sous vide steak and dish cooking steak, there are significant preferences to cooking sous vide over conventional techniques. Sous Vide Salmon versus Generally Cooked Salmon The salmon cooked with Anova (left) stays a clear pink, with a sensitive, flaky surface. The skillet cooked salmon (right) has overcooked edges on the grounds that the surface temperature of the container is higher than the objective cooking temperature. As it dries out, it starts to remove the white egg whites. Sous Vide Eggs versus Generally Cooked Eggs Regardless of whether you're a poached egg