Anova Culinary Precision Oven review: A first-generation product for food geeks

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(Image: Anova)

The last year has been a challenging experience for us in several respects, including forced isolation from our friends, family, and co-workers, but it has also increased the time many of us have spent in our kitchens and preparing meals.

Meal preparation can be therapeutic, but it can also be tiring. And it can be frustrating when the results end up very different from what we intended due to the lack of precision we may have in cooking proteins, vegetables, and baking.

There’s nothing worse than overcooking a nice piece of beef or fish. So, how do you know when something is done, or as it is referred to in restaurants, “à point?

The development of sous vide

In recent years, that answer has become “Sous Vide” (or, the more scientific term, “immersion circulation”). Precision in cooking expensive proteins such as high-end cuts of beef or

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Latter-day Saint food bloggers have been a source of comforting recipes and culinary advice during the pandemic

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It took a pandemic and a societal shutdown — schools moving online, offices forced to telecommute, and restaurants restricted to takeout — for the dying art of home cooking to be resurrected.

It happened one soup pot, macaroni casserole and bread loaf at a time in kitchens across the country, including Utah.

And to whom, in many cases, did these cooks turn for comforting recipes and culinary advice in a time of need?

Some of Utah’s top Latter-day Saint food bloggers.

“I don’t think we’ve ever had a better year on the blog,” said Carrian Cheney. “Our traffic almost quadrupled.”

Cheney and her husband, Cade, have operated the Oh, Sweet Basil blog for nearly 12 years — and have 115,000 Instagram followers.

The popularity of preparing food at home has

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Shola Olunloyo is putting Nigerian food in culinary spotlight

In 2017, I was invited to participate in a festival at the Culinary Institute of America — the Hogwarts of chef schools is how I have since came to understand it — called “monitoring remote employees” This was the first time I had the opportunity to cook alongside other chefs of color — specifically, Black chefs with African roots, cooking African food at a level that would inspire and command me to step out of my comfort zone.

It was there that I met Shola Olunloyo, the 45-year-old Nigerian wizard of gastronomy who secured the first-ever residency at the nonprofit Stone Barns Center, home of Blue Hill at Stone Barns, the world-renowned restaurant with two Michelin stars in Westchester, New York, helmed by chef Dan Barber. There, Shola took the reins from Barber with a West African-inspired menu from Jan. 13 to Feb. 6.

But how many

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Alibaba News Roundup: Festive Meal Deals Surge & A Global Culinary Journey Streamed on Fliggy

The Alibaba News Roundup is a weekly digest of events and happenings across the company. This week, we look at Alibaba.com‘s double-digit growth in the quarter ended Dec. 31, 2020. Featured are rising online restaurant meal offerings for delivery during the coming Chinese New Year holiday, a change from the pre-pandemic festive dining-out scene. We have news about diplomats in China from around the world livestreaming on Fliggy to promote local dishes in the run-up to the CNY. And we share news about the newest store openings on Tmall and the Tmall Luxury Pavilion.

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Alibaba’s International Wholesale Business Grew 53% Amidst Pandemic  

Alibaba.com notched double-digit growth in the quarter ended Dec. 31, 202, according to the group’s latest quarterly earnings released this week. The B2B e-commerce platform was also one of the top-performing

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