Think lemon, pepper, or herb infused olive oils, along with some freshly infused gin, or limoncello and you're on the right track.
All About Infusions
Cruisin' for an infusion
Using your Anova Precision® Cooker, you can infuse oils and alcohols easier and faster than traditional methods, all while allowing for several different infusions to be made at once in the same bath!
Sous Vide Infused Oils
By: Christina Wylie
This accelerated infusion technique increases the speed with which the flavor of your choice combine…
Sous Vide Pineapple-Infused Rum
By: Emily Farris and Jeff Akin
With this recipe you get two treats for the price (and work) of one. First, you have a deliciously s…
Sous Vide 101: Easy Meyer Lemon and Thyme Infused Olive Oil
By: Foodista
Infusing your own oils will not only save you money but it’s a great way to add your own twist to yo…
Sous Vide 10-Minute Gin
By: Emily Farris and Jeff Akin
The January issue of Saveur magazine featured a recipe for 90-second gin made with the sous vide. We…
Sous Vide Limoncello (3h)
By: Pieter Vandesande
How to make sous vide limoncello in 3 hours.
This recipe will result in 3 liters limoncello.
Sous Vide Bacon-Infused Bourbon
By: Emily Farris and Jeff Akin
Bacon and bourbon, two of our favorite things, come together with the Anova Sous Vide Precision Cook…
Sous Vide Herb-Infused Olive Oil
By: Emily Farris and Jeff Akin
Infused olive oils are great for salad dressings and garnishes — and infusing olive oils is quick an…
Sous Vide Garlic Oil
By: Emily Farris and Jeff Akin
Garlic oil is one condiment we always have on hand in our studio. We use it to dress salads, drizzle…