We're testing some #yummy new #dessert recipes at Anova HQ today, and things are looking pretty float-tastic! Since this is a topic we often get asked about, I wanna go on the record to say: It's okay if some or all of your jars float or partially float as long as you have used the "fingertip tightening" method, especially when you're making cakes, custards, and other egg dishes. The important ingredients will definitely be below the water line (thanks, gravity!), and as the pressure is released

Sous vide precision, low temp proofing, baking, steaming — and that’s just scratching the surface. Bring home the bakery with the Anova Precision® Oven → https://anovaculinary.com/anova-precision-oven/ | Anova

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Watch our hero, Matt, a man who admits he’s got no game in the kitchen, learn about sous vide and nail a steak on his first attempt. | Anova

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