Anova Precision Oven – Unboxing And Review Countertop Steam Oven
Today I unbox and carry out four tests with the new Anova Precision Steam Oven. How evenly does it grill? Does it work well at low temperatures? Is the sous vide as good or better than traditional immersion units? And finally does the steam feature work well for baking bread?
Is it worth the money or just an expensive over-engineered oven?
It’s been over 10 years since I posted my first video. Decided to relaunch the video a couple of years ago. Managed to finish my first season and will soon be launching season 2, which will feature trips to Botswana, Zimbabwe, Namibia and South Africa and a host of recipes prepared back in my less tiny kitchen.
Challenge is to take inspiration from my trip and recreate some of the dishes I encountered.
Why have certain techniques been developed?
Are there techniques to make the process of some food preparation easier?
Are there techniques to make the food taste even more awesome?
I’m a home cook that is looking to find answers through the process of messing around in the kitchen and trying things out, as well as travelling and eating in order to compare and contrast foods and cooking techniques from different cultures.
Lastly, I’m hoping to learn from all of you guys whether you are an expert in Nigerian other cuisine or just like eating food.
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Also leave comments and let us know what you want in the future episodes.
Video:
Best review I've seen in a long time — all facts, no bs. Thank you!
Loved this vídeo and review. Can i ask you one question. Do you think this oven is a good tool on a restaurant? Or its just good to use at home? I'm asking this cause i want to buy a multifuncional oven to my moms restaurant, and all of the so called "professional" equipaments are way to expensive.. hope you answer this question. Keep on going 👌👌