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Sous vide with Anova Precision Cooker

Frontal view of Anova Cooker

Last year I bought an Anova Sous Vide Cooker. The name is slightly misleading, because it's not generally used to cook in a vacuum, but for cooking at very precisely controlled tem­per­a­tures.

The advantage of using Anova is that you can cook various foods at tem­per­a­tures below 100 degrees, for several hours. This way, you can avoid the degra­da­tion of certain proteins. For example, egg white starts to become solid at around 65 degrees, while the yolk at 70. If you cook the egg at just 65 for half an hour, you can get a perfect soft boiled egg, with really runny yolk, while the white is solid. continue.

The Little Daco-Hungarian Expat Makes Gulyas


After spending a long time in the fatty, sugary, GMO, antibiotic-ladden land of the USA, the little daco-hungarian decided to make himself some gulyas, for the first time ever. Here is his step-by-step recipe, with way too many pictures and details about all the mistakes he made.

In­gre­di­ents for a single person for 3 days:

  • smallest pack of packaged beef you can find (in my case it had about 250g)
  • 2 carrots
  • 5 potatoes
  • 1 red onion
  • 1 bell pepper
  • can of peas
  • 1 tomato
  • 1 egg
  • 3-4 spoons of flour
  • salt
  • ground black pepper
  • ground red Hungarian pepper (paprika)
  1. Get a clean plate all the in­gre­di­ents.

  2. Slice the meat into small pieces and remove most of continue.