Upgrade Your Holiday Cooking with these (ANOVA)ᴿᴱᴰ Sous Vide Recipes


Holidays look a little different for everyone, but there’s one thing that’s essential to just about every holiday celebration: FOOD.

If you’re responsible for any of the cooking this year, you’re probably going to want to check out the (ANOVA)ᴿᴱᴰ Sous Vide Precision Cookers. These pro-level kitchen tools allow you to cook your food at a precise temperature for a precise amount of time, so you can ensure you always get perfect results—meaning you can say goodbye to dry, overcooked food! And the best part? Every (ANOVA)ᴿᴱᴰ Precision Cooker saves lives! 5% of the purchase price from all (ANOVA)ᴿᴱᴰ Precision Cookers goes directly to support life-saving programs that fight global health emergencies like AIDS and COVID.

We’ve rounded up some of our favorite (ANOVA)ᴿᴱᴰ Precision Cooker Recipes that are sure to impress this holiday season:

Mexican Flan for Sous Vide

Courtesy of Chef Adriana Martin, Adriana’s Best Recipes


  • (ANOVA)ᴿᴱᴰ Precision Cooker

  • Anova sous vide container

  • Powerful blender

  • 4-ounces canning jars with lids and seals

  • Cups and spoons for measuring

  • Double bottom pot

  • 12-ounce mason jar with lid and seal


For the Flan:

  • 4 eggs, whole and room temperature

  • 1 can 12oz evaporated milk, room temperature

  • 1 can 14oz sweetened condensed milk

  • 1 tablespoon vanilla extract

  • 6 tablespoons caramel

For the Caramel:

  • 1 cup sugar

  • 3 tablespoons water


For the Flan:

  1. Set up the (ANOVA)ᴿᴱᴰ Precision Cooker. Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.

  2. Ensure the water level meets the requirement. The precision cooker has one mark for minimum water and another for maximum.

  3. Set the temperature to 179F or 82C, and the cooking time to 1 hour. The precision cooker will beep when reaching the desired temperature and change to a solid blue light.

  4. Add the evaporated milk, the condensed milk, the eggs, and the vanilla extract to the blender.

  5. Blend the ingredients on high. And set aside. If using a mixer or whisking by hand, the flan mixture has to be strained.

For the Caramel:

  1. Use a double bottom pot and add the sugar and the water.

  2. Cook the sugar mixture on the stovetop at medium heat without stirring.

  3. Allow the sugar to melt until acquiring an amber color.

  4. Remove the pot from the heat and temper using circular motions.

  5. Preserve inside a mason jar and keep the caramel in a dark place.

Sous Vide Filet Mignon

Courtesy of JC Phelps, JCP Eats


  • Anova Precision Cooker

  • cast iron skillet


  • 2 Filet Mignons

  • 1/2 Stick of Butter

  • Kosher Salt

  • Black Pepper


  1. Set the Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

  2. Pat room temperature steaks dry.

  3. Liberally season both sides of steak with kosher salt and pepper. Place in a medium zipper lock/vacuum seal bag. Allow little to no air to be trapped inside the bag.

  4. Place the bag in the water bath and set the timer for 2 hours.

  5. When the steaks have finished cooking, remove from the water bath and bag. Pat dry.

  6. Heat butter in a cast iron skillet over high heat. When melted and hot, add filets and sear for 30 seconds per side, only flipping once.

  7. Transfer steak to a cutting board and let rest for 4 minutes. Enjoy!

Sous Vide Shredded Chicken

Courtesy of Kate, Babaganosh Blog


  • (ANOVA)ᴿᴱᴰ Precision Cooker

  • Sous vide bags

  • Large pot or sous vide cooking container


For the Sous Vide Chicken:

  • 2 large chicken breasts (about 1-1.5 lb total)

  • 1 small yellow onion thinly sliced (optional)

  • 2 teaspoons chicken seasoning (or use a combination of salt, paprika, onion powder, garlic powder, and dried oregano)

  • 1 cup BBQ sauce divided 

  • Optional: sliced jalapeño 

For the tacos:

  • Tortillas

  • Salsa toppings, such as shredded cabbage, salsa, or coleslaw

  • Garnishes fresh lime, fresh cilantro, sliced jalapeños, sliced radishes, sour cream or lime crema (see notes)


  1. Season the chicken breasts with chicken seasoning on all sides. Transfer the seasoned chicken to your sous vide bag, along with the sliced onion, ½ cup BBQ sauce (save the rest for later!), and sliced jalapeño, if using. Seal the bags with a vacuum sealer or by using the water displacement method. Make sure the bags are sealed well!

  2. Fill your large pot with hot water. Add the sealed bag to the pot. Attach the (ANOVA)ᴿᴱᴰ Precision Cooker to the pot and set it to 150 degrees Fahrenheit. Cook for 1.5 -  2 hours, or until the chicken is fully cooked.

  3. Carefully remove the sous vide bag from the pot (it's hot!!) and transfer the contents of the bag to a large heat-safe bowl (transfer the juices too, if you want saucier tacos!). Use two forks to shred the chicken and mix it with the cooked onions, and add more BBQ sauce, to taste.

  4. Assemble your tacos: Toast or microwave your tortillas. Add your BBQ shredded chicken on top of the tortillas, topped with your favorite taco toppings. Enjoy your tacos and minimal cleanup!

Spiced Espresso Liqueur

Courtesy of Sam Temsah-Deniskin, The Frosted Petticoat


  • 1 bottle rum

  • 6 cups brewed espresso

  • 1/2 cup espresso beans (whole)

  • 2 1/2 cups granulated cane sugar

  • 2 tbs. cardamom (whole)

  • 2 tbs. cloves (whole)

  • 4 cinnamon sticks

  • 6 star anise

  • 2 vanilla bean pods


  1. Fill a large stock pan half way with water. Attach the (ANOVA)ᴿᴱᴰ Precision Cooker to the pan. Set the temperature to 145F to let preheat.

  2. Add all the ingredients into a large mason jar. Stir and seal closed.

  3. Place the mason jar in the water bath and set the (ANOVA)ᴿᴱᴰ Precision Cooker timer to 3 hours. Open the jar to stir at least once during the process.

  4. Once the time is up, remove the jar from the water bath and let cool on the countertop. Once cool, strain the liquid out and pour into air-tight bottles for gifting. The liqueur is good for up to 6 months.