Get the latest tech news

Sous vide machines aren't haute cuisine, they're Millennial crockpots — and that's why they're perfect

I was visibly confused when I received the Anova Precision Cooker Nano as a gift. I associated sous vide cooking methods with the sort of intimidating, molecular gastronomy-style cuisine that is typically a fool's errand for home cooks. But I quickly found out that a sous vide machine is the perfect tool for someone like me who cooks herself a huge batch of something on Sunday and grazes on it through the workweek.

A poker face is among the many qualities I was born without, so when I unwrapped the Anova Precision Cooker Nano about 14 months ago, I'm sure my visibly confused mug completely undermined my attempt at an enthusiastic "wow, uh… thanks!" A few sliced chicken breasts with soy sauce, sake, mirin, oil, the usual mix of ginger and alliums and a little juice from a pomelo I had sitting around? Better still, it adds no extra time or effort to cook in volume with sous vide, so I made two bags of the aforementioned chicken and froze one.

Get the Android app