A batch of sous vide tomato sauce. The results were just as I had hoped, a sauce fresh enough to taste like it came straight from my garden, but with an intensified, rich tomato flavor typically achieved by hours of simmering on the stove.
Want to know the secret to those melt-in-your-mouth buttery potatoes that restaurants serve? It’s butter poaching. Master this technique at home with the Anova Sous Vide Precision Cooker and you’ll have perfectly cooked potatoes in an hour.
This recipe is simple and fresh. Its perfect for both dinner and lunch. The cod is moist and plump, and the lemon and capers help to lift out the flavors. There are no powerful sauces or condiments — here, the fish really shines.