![]() ![]() 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |