What is a Chamber Vacuum Sealer?

Chamber sealers have been invaluable to professional chefs because they achieve a reliable, airtight, mess-free seal — especially when it comes to sealing liquids. The Anova Precision™ Chamber Vacuum Sealer brings that technology home at a fraction of the size and cost. The user-friendly interface and pre-programmed settings are designed to make it simple to cook like a pro. Using this technology, things like quick pickles, infused alcohols, flavored oils, and much more are easier than ever to accomplish right on your countertop.

Expand your culinary skills with the power of pressure.

As the name implies, the Anova Precision Chamber Vacuum Sealer is a vacuum sealer. It quickly and very effectively seals foods to achieve an airtight seal. Beyond that, you have the ability to individually modify the vacuum and seal strengths. Using those variables, you can create the perfect sealing environment for any situation. For example, using a gentler setting is perfect when sealing things like fresh herbs; on the other hand, a more powerful setting is ideal for the airtight preservation of something like a chicken breast in marinade. We provide plenty of guidance on how to make these kinds of decisions in the recipes section.

But what else is possible with a pressurized chamber at your fingertips? Sealing aside, the Anova Precision™ Chamber Vacuum can be used to create rapid infusions and extractions, compress fruits and vegetables, make ultra-quick pickles, and even cool freshly baked bread in a matter of minutes. This is all thanks to the physics of low-pressure environments.

Pre-programmed settings

Using containers that are not vacuum seal pouches.

Jars and other shallow containers may be used for the purposes of infusing or pickling foods in liquid. In this case, you will not be aiming to actually seal the container and should NOT place the top on any jar or container being used to contain the infusing or pickling liquid - place all jars and containers in the container open/topless.

The width of the jar or container being used may be as wide as 3.5 by 8 inches (89mm by 20cm) and no more than 2.8 inches (75mm) tall.

Infuse / Extract

Traditional methods for DIY infusions and extractions take weeks or months. This setting speeds up the process, allowing you to make your favorite flavored oils, alcohols, extracts and vinegars in a matter of minutes.

How it works
This setting works because when the air is pumped out of the chamber, it creates a vacuum of lower pressure inside the cavity - physically changing the cells within the food. The pressure of the vacuum will pop the pockets of air and water in the food, and when that vacuum is released, the flavor molecules surrounding the food will fill those opened pockets. While this is actively happening, it's perfectly normal to see bubbling, as the air escapes out of the food. This enables flavorful molecules to be extracted out of certain foods or infused into others – perfect for quickly extracting flavors from fruits or other flavorful foods and infusing them into your favorite oils or alcohols. Think infused chili oil, DIY gin, limoncello, or even vanilla extract. These are all easy to achieve in a low-lying jar or dish within the chamber sealer, no pouch required.

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Compress / Pickle

This setting uses pressure within the chamber to compress certain fruits and veggies for textural changes or to saturate foods with pickling brine faster than traditional methods.

How it works
Fruits and vegetables are generally easy to compress under pressure because their cells contain tiny air pockets. The air in these pockets is removed in the same way that the air in the chamber is removed. The cell walls and plant tissue that hold the air in place then collapse, creating dense, unique textures in the food. We can harness both of these capabilities to quick-pickle — once air moves out of the plant cells, pickling brine can move in, saturating the plant cells with added flavor. As with infusions, this function can be easily achieved in a low-lying jar or dish within the chamber, and the liquid will bubble quite vigorously.

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Dry / Cool

Use this setting to quickly lower the boiling point of the moisture trapped within certain hot foods and rapidly cool them within the chamber.

How it works
Under pressure within the chamber, the boiling point of moisture within hot food lowers drastically, pulling the moisture out, and encouraging rapid cooling. Use this program to boil the water off of products in the chamber (like a freshly baked loaf of bread) to speed the drying process and produce a crisper crust. This setting pulls a strong vacuum, which begins boiling the water contents inside at room temperature. Periodically, the program allows fresh air to enter the chamber so that the vacuum pressure is never drawn too low, causing unwanted expansion of trapped air bubbles.

The Anova Precision Chamber Vacuum Sealer comes with preset buttons for each of the above applications, making it easy to experiment at home. Try adding multiple cycles of pressurizing and venting to encourage higher flavor intensity - until you've reached the exact level you had in mind.

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How the Anova Precision Chamber Vacuum Sealer works

In the normal operating mode for sealing bagged food in the chamber vac, the vacuum is pulled for the duration specified by the settings (strong or normal). You can modify the amount of time from these factory settings if wanted. A powerful pump then removes all air from the entire chamber, including inside the pouch, creating an equally pressurized environment, both inside and outside of the bag. Once all of the air is removed, the sealer bar heats up and seals the pouch shut, void of any excess air. Once sealed, the chamber releases the vacuum and returns to normal atmospheric pressure – creating a truly airtight seal. Because this process does not suck air directly out of the side of the bag, nor does it pull liquids out of the bag, it’s possible (and very easy) to seal soups, stews, marinades, moist seafood, and more within the bag without any risk of sucking said liquids into the vacuum mechanism of the machine.

Step 1

Plug your Anova Precision™ Chamber Vacuum Sealer in, turn it on, and open the hinged lid.

Step 2

Place a chamber vacuum pouch, filled with food, into the chamber with the open lip of the pouch on the sealing bar.

Step 3

Once the bagged food is situated as needed, tuck the open end of the pouch under the silver bag holder, and close the chamber door.

Step 4

After closing the chamber, select your desired vacuum mode and press “Start/Stop.”

How it works
The chamber vacuum can be set to pull either a “strong” or “normal” vacuum, and then you can use a “strong” or “normal” seal — or not seal at all.

You can use the factory-set lengths of time for these settings or you can adjust the amount of time the vacuum is pulled or the sealing bar is heated.

Step 5

Once sealed, the chamber will release the vacuum and return to normal atmospheric pressure. You can then open the chamber door and remove your sealed food.

What's the difference between a chamber vacuum sealer and an edge sealer?

Chamber sealers vs. edge sealers.

The most important distinction between a chamber sealer and the more common edge sealer or “suction sealer” is the way in which the air is removed from the sealer bag or pouch. Edge sealers simply suck the air directly out of the bag that’s being sealed. Chamber sealers, on the other hand, remove air from the entire chamber, including inside the pouch, creating an equally pressurized environment, both inside and outside of the bag. This method is more efficient than that of an edge sealer because the equal pressure ensures that the food or liquid being sealed stays wherever you have placed it within the sealer pouch, and will never be sucked into the vacuum mechanism of the sealer. This is especially useful when sealing liquids, as they can cause a mess or faulty seal when sucked towards the opening of an edge sealer bag. Outside of sealing foods in vacuum-sealed bags, chamber vacuums can also be used for a handful of alternative cooking use cases that an edge sealer can’t. In the case of the Anova Precision™ Chamber Vacuum Sealer, we’ve pre-programmed the most useful settings straight into the interface of the sealer: infusion and extraction, compression and pickling, and rapid cooling.

Chamber pouches vs. edge sealer bags.

You'll notice that chamber vacuum pouches look different from the bags used for edge sealers like the Anova Precision Vacuum Sealer and Vacuum Sealer Pro. The chamber pouches are completely clear and smooth, while the edge sealer bags have a built-in mesh liner, running the length of the bag. Edge sealers require this mesh liner to directionally channel air as it is pulled out of the bag, for a quick and even sealing experience. Because chamber vacuums don’t need to suck air directionally, they don’t require these mesh liners to achieve an airtight seal. This effectively means you can use either style of bag to seal food with a chamber vacuum sealer, but chamber sealer pouches are not compatible with edge sealers.

The benefit of not requiring the mesh liner needed by edge seal bags is that chamber-specific pouches require less single-use plastic to manufacture and are more budget-friendly as a result. Depending on what you’re sealing, you can also use them more than once – especially when sealing dry, non-messy foods. Just slice off the sealed edge, wipe the bag out, and use it again at your leisure.

Back

Infuse / Extract
Compress / Pickle
Dry / Cool
Basic Vacuum
Advanced

Tailspin Cocktail with Homemade Gin

By Brenton Mowforth

Yield: 2 cups gin; 1 cocktail

This floral gin recipe comes together in minutes, thanks to the Infuse/Extract setting on the Anova Precision Chamber Vacuum Sealer. Its flavors are perfectly balanced in a Tailspin cocktail.

Ingredients

For the Gin:

4 grams (4 teaspoons)

juniper berries

2 grams (1 ½ teaspoons)

coriander seeds

1 gram (½ teaspoon)

cardamom pods

0.5 gram (½ teaspoon)

pink peppercorns

0.25 gram (⅓ teaspoon)

lavender buds

2 cups

vodka

For the Cocktail:

¾ fluid ounce

Homemade Gin (above)

¾ fluid ounce

Cocchi Americano

¾ fluid ounce

green Chartreuse

1 dash

orange bitters

Ice cubes

Lemon peel, for garnish

Preparation

Step 1

Start the gin: Grind the juniper, coriander, cardamom, peppercorns, and lavender in a mortar and pestle. Divide the mixture in half and transfer one half to a large, shallow open container, such as a round baking dish. Save the remaining spices for another day.

Step 2

Add the vodka to the baking dish. (If it will not hold 2 cups of vodka, you can divide the spices and vodka between multiple containers.) Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the vodka takes on the flavors of the spices, about 3 cycles.

Step 3

Strain the gin through a coffee filter into a jar or bottle. Cover and store at room temperature.

Step 4

Make the cocktail: Combine the gin, vermouth, Chartreuse, and Campari in a mixing glass filled with ice. Stir until the exterior of the mixing glass is very cold to the touch, 15 to 20 seconds. Strain into a cocktail glass and garnish with the lemon peel. Serve immediately.

Quick Infused Simple Syrups

Yield: ½ cup

These ultra-quick infused syrups are perfect for cocktails or mocktails. Once you’ve got the process down, feel free to experiment with different flavorings!

Ingredients

cup granulated sugar

½ cup water

Flavorings (Choose One)

peel from medium lemon

tsp cardamom seeds or 1 tablespoon cardamom pods, crushed

sprigs fresh mint, roughly chopped

Preparation

Step 1

In a small saucepan, combine the sugar and water. Bring to a low simmer over medium heat, stirring occasionally. Once the sugar has dissolved, remove from the heat and let cool completely.

Step 2

Transfer ½ cup of the syrup to a wide-mouth half-pint jar. (Reserve the remaining syrup for another use.) Add the flavoring of your choice. Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the syrup takes on the flavor of the lemon, cardamom, or mint. The lemon syrup will take 1 to 2 cycles, the cardamom will take 2 to 3 cycles, and the mint 3 to 5 cycles.

Step 3

Strain the syrup into a clean jar. Cover and refrigerate until ready to use. We suggest stirring into sparkling wine for an easy, festive cocktail.

No-Cook Chile Oil

Yield: 6 tablespoons

Homemade chile oil usually involves the scary step of pouring hot oil into a bowl of peppers or chile flakes. But there's no need to heat up a pot of oil when using the Anova Precision™ Chamber Vacuum Sealer to infuse oil. Simply combine a neutral oil and the chile flake of your choice in a jar, place it in the chamber, and run the Infuse/Extract setting until the oil has become fully flavored — with no mess and zero danger.

Ingredients

1/2

cup neutral oil, such as canola

tablespoons chile flakes, such as red pepper flakes or gochugaru

Preparation

Step 1

Combine all ingredients in a wide-mouth half-pint jar. Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until most of the chile flakes have sunk to the bottom of the jar and the oil takes on the flavor and color of the chile, about 3 cycles. Depending on the size of the flakes, the infusion may take more or less time.

Step 2

Strain the oil through a fine-mesh strainer or a coffee filter into a second jar. Store in the refrigerator for up to 3 months.

Almost-Instant Pepper Vinegar

Yield: 1/2 cup

Pepper vinegar is a fantastically tangy and spicy condiment to keep around the house, but making it yourself can take months. Enter the Anova Precision™ Chamber Vacuum Sealer. A few cycles using the Infuse/Extract setting gets you fully flavored pepper vinegar in a matter of minutes. Feel free to play around with different peppers and pepper combinations — this recipe is so quick, there's no reason not to.

Ingredients

1/2

cup white distilled vinegar

tablespoons thinly sliced fresh peppers, such as jalapeño, poblano, or serrano

Preparation

Step 1

Combine all ingredients in a wide-mouth half-pint jar. Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the vinegar takes on the flavor of the peppers, 1 to 2 cycles.

Step 2

Strain the vinegar through a fine-mesh strainer into a second jar. Store in the refrigerator for up to 3 months.

Quick-Start Vanilla Extract

Yield: 1/2 cup

DIY vanilla extract is a great way to extend the life of vanilla beans and to play around with the subtle flavor differences when using different liquors for the base. It does, however, take time — unless you use the Anova Precision™ Chamber Vacuum Sealer to jumpstart the process. You will still want to let the extract sit for about a week or so after infusing for the best flavor, but a week is nothing compared to the months it can take to infuse using more traditional methods.

Ingredients

vanilla bean pod, halved, split, scraped

1/2

cup rum, bourbon, or vodka

Preparation

Step 1

Slice the vanilla bean in half widthwise and then lengthwise. Use the back of the knife to scrape the seeds into a wide-mouth half-pint jar. Place the pod in the jar, along with the rum. Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until oils appear on the top of the rum and the rum begins to take on vanilla flavor, about 10 cycles. The rum will begin to darken, but will not be fully brown.

Step 2

Cover the jar and store for about 1 week. When ready to use, strain the vanilla bean pod from the extract.

Very Quick Gin

Yield: 1/2 cup

Sure, you can make a quick gin using the Anova PrecisionⓇ Cooker. But you can make an even quicker one using the power of low pressure in the Anova Precision™ Chamber Vacuum Sealer. Simply give juniper berries and a few other spices a quick crush with a mortar and pestle, combine with vodka, and run the Infuse/Extract cycle a few times. Serve the DIY gin in a martini, garnished with a martini-infused olive (see below).

Ingredients

teaspoons (3g) juniper berries

1/4

teaspoon coriander seeds

cardamom pod

allspice berry

1/2

cup vodka or high-proof grain alcohol

(3- to 4-inch) piece grapefruit peel

Preparation

Step 1

Combine the juniper berries, coriander seeds, cardamom pod, and allspice berry in a mortar and pound with the pestle until all of the spices have been crushed. (Alternatively, use the side of a chef’s knife to crush the spices.) Transfer to a wide-mouth half-pint jar. Add the vodka.

Step 2

Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the vodka begins to take on the flavor of the spices, 1 to 2 cycles. Add the grapefruit peel and run the Infuse/Extract cycle until you can see the citrus oils on top of the vodka and the mixture has fully taken on the flavor of the spices, 1 to 2 more cycles.

Step 3

Strain through a fine-mesh strainer into a jar. Cover and store at room temperature.

Quick Limoncello

Yield: 1/2 cup

This speedy limoncello is perfect for last-minute gift-giving. The Anova Precision™ Chamber Vacuum Sealer quickly infuses vodka with aromatic lemon peels, so that it’s ready to be combined with simple syrup in a matter of minutes. Seriously, minutes. You will have a bit of extra simple syrup, which you can save for making cocktails.

Ingredients

1/2

cup granulated sugar

1/4

cup water

lemons

1/2

cup vodka

Preparation

Step 1

Combine the sugar and water in a small saucepan. Place over medium heat and cook, stirring, until the sugar dissolves. Remove from the heat and let cool.

Step 2

Use a sharp peeler to remove the peel from the lemons, leaving as much pith behind as possible. (Save the lemons for another use.) Transfer the lemon peels to a wide-mouth half-pint jar. Add the vodka.

Step 3

Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the vodka turns bright yellow and tastes lemony, 2 to 3 cycles. Strain through a fine-mesh strainer into a jar. Stir in 2 tablespoons of the simple syrup. Taste the limoncello, then add more simple syrup, 1 teaspoon at a time, until the mixture has reached your desired sweetness. Cover and store in the refrigerator for up to 1 month or the freezer for up to 6 months.

Quick Cucumber Dill Pickles

Yield: 1 half-pint jar

If you're in need of a last-minute cucumber pickle for sandwiches, burgers, or cheese boards, turn to the Anova Precision™ Chamber Vacuum Sealer. Cucumber slices only need a few turns in the Compress/Pickle cycle to transform into crisp, flavorful pickles.

If you'd like to make more than one small jar of pickles, you can scale up the recipe as many times as you'd like. Just make sure to keep the container you're placing in the chamber filled no more than halfway. As written, this recipe makes enough brine for 2 to 3 batches of pickles, depending on the container you're using.

Ingredients

1/2

cup warm water

1/2

cup white wine vinegar or white distilled vinegar

Tbsp granulated sugar

Tbsp Diamond Crystal kosher salt

1/4

English cucumber, peeled if desired

fresh dill fronds

large clove garlic, peeled and smashed

1/4

tsp whole black peppercorns

1/2

star anise pod

whole cloves

Preparation

Step 1

Whisk together the water, vinegar, sugar, and salt in a liquid measuring cup until the salt and sugar have dissolved.

Step 2

Use a mandoline slicer to slice the cucumber into enough 1- to 2mm-thick slices to halfway fill either wide-mouth half-pint jar. Add the dill, garlic, peppercorns, star anise, and cloves. Pour in enough brine to just cover the cucumbers.

Step 3

Place in the vacuum chamber uncovered. Run the chamber vacuum using the Compress/Pickle button until the cucumbers have turned fully translucent and have darkened slightly, 2 to 3 cycles. (If you have any cucumbers sticking up over the brine, stir after each cycle to make sure all get submerged.) They should taste fully pickled at this point.

Step 4

Cover the jar and refrigerate for up to 3 months.

Simple Quick Pickles

Yield: 1 half-pint jar

Whether you're making carnitas tacos or pub-style burgers, pickles are a necessity for crisp bite and a burst of acidity. And if you use the Anova Precision™ Chamber Vacuum Sealer to make them, you can whip up a batch at the literal last minute before serving. No planning required.

This method works for most thinly sliced vegetables. However, if you find that the pickles aren't tasting, well, pickley enough, run them on the strong vacuum cycle for a couple of minutes to pump more brine into the cell walls of the vegetables.

Ingredients

1/2

cup warm water

1/2

cup white wine vinegar or white distilled vinegar

Tbsp granulated sugar

Tbsp Diamond Crystal kosher salt

Thinly sliced vegetables, such as carrots, peppers, and/or onions

Preparation

Step 1

Whisk together the water, vinegar, sugar, and salt in a liquid measuring cup until the salt and sugar have dissolved.

Step 2

Add enough of the vegetables to halfway fill a wide-mouth half-pint jar. Pour in enough brine to just cover the vegetables.

Step 3

Place in the vacuum chamber. Run the chamber vacuum using the Compress/Pickle button until the vegetables have turned translucent, 3 to 6 cycles. (If you have any vegetables sticking up over the brine, stir after 2 cycles to make sure all get submerged.) They should taste fully pickled at this point. If they have turned translucent but do not yet taste pickled, run the strong vacuum for 90 seconds without sealing. Repeat the strong vacuum until you’re satisfied with the pickle flavor.

Step 4

Cover the jar and refrigerate for up to 3 months.

Compressed Luxardo Pineapple

These sweet, tangy, and boozy compressed pineapple slices make excellent garnishes for tiki drinks. Not drinking alcohol (or serving kids)? Feel free to substitute water for the rum.

Ingredients

Tbsp luxardo cherry syrup, plus more as needed

Tbsp light rum or water, plus more as needed

Fresh pineapple, cored and sliced into 1cm-thick wedges

Preparation

Step 1

Stir together the syrup and rum in a small liquid measuring cup. Place pineapple slices in a single layer in a chamber vacuum pouch. Add enough of the syrup to just coat the pineapple. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the Compress/Pickle cycle until the pineapple has darkened, turned translucent, and the syrup has filled any air holes in the fruit, about 3 cycles. Remove from the pouch, pat off any excess syrup, and serve as a cocktail garnish. Repeat the process with additional pineapple if desired; you can reuse leftover syrup mixture in the pouch or mix more as needed.

Compressed Mezcal Watermelon

These compressed watermelon slices infused with smoky mezcal make for an excellent garnish to a margarita. And if you're not a mezcal fan, this recipe works equally well with tequila or rum.

Ingredients

Fresh watermelon, sliced into 1cm-thick wedges

Tbsp mezcal, plus more as needed

Preparation

Step 1

Place watermelon slices in a single layer in a chamber vacuum pouch. Add the mezcal. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the Compress/Pickle cycle until the watermelon has darkened, about 3 cycles. Remove from the pouch, pat off any excess mezcal, and serve as a cocktail garnish. Repeat the process with additional watermelon and mezcal as desired; you can reuse leftover mezcal in the pouch or add more as needed.

Very Appley Apple Slices

These apple cider-infused apple slices are inspired by a similar recipe in Modernist Cuisine. They make a fantastic snack, as well as an addition to a cheese board.

Ingredients

apple, cored and sliced into 1cm-thick rounds

1/4

cup fresh apple cider, plus more as needed

Preparation

Step 1

Place half of the apple slices in a chamber vacuum pouch. Add the cider; it should just cover the apples. Add more cider if needed. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the back in place.

Step 2

Run the chamber vacuum using the Compress/Pickle cycle until the apples begin to darken, 3 cycles. Switch to the manual vacuum setting. Run the strong vacuum for 90 seconds with no seal. Repeat 2 more times, for a total of 3 more cycles. The apple slices should have turned completely translucent and the color of the apple cider by this point.

Step 3

Remove the compressed apple slices and pat dry. Place the remaining slices in the pouch with any remaining cider. Add additional cider if needed to cover the apples and repeat the same vacuum cycles. Serve as a snack or as part of a cheese board with sharp cheddar.

Martini Olives

Yield: 1/4 cup

A martini garnished with a martini-infused olive? Sounds like a perfect happy hour drink to us. Feel free to use your favorite brands of gin and vermouth in this recipe; our recipe for Very Quick Gin also works quite well.

Ingredients

1/4

cup pitted green olives

Tbsp London dry gin, such as Beefeater or Tanqueray, or Very Quick Gin

Tbsp dry vermouth, such as Dolin

1 (2-inch) lemon peel

Preparation

Step 1

Combine all ingredients in a wide-mouth half-pint jar. Place in the vacuum chamber uncovered. Run the chamber vacuum using the Compress/Pickle button for 3 cycles. Switch to the manual vacuum setting. Run the strong vacuum for 90 seconds with no seal. Repeat 2 more times, for a total of 3 more cycles. At this point the olives will have taken on the flavor of the martini.

Step 2

Cover and store in the refrigerator for up to 3 months.

Potato Chips

Yield: 2 servings

These air-fried potato chips combine the texture of thin potato chips with the richer flavor of kettle chips, all without having to heat up a pot of oil. The Anova Precision Chamber Vacuum Sealer’s Dry/Cool really helps to speed up the drying process. The parboiling portion of this recipe owes credit to J. Kenji Lopez-Alt's method on Serious Eats.

Ingredients

1 (8-ounce)

russet potato

2 quarts

water, plus more for slicing potatoes

2 Tbsp

distilled white vinegar

2 Tbsp

oil of your choice

½ tsp

kosher salt

Preparation

Step 1

Preheat the Anova Precision Oven using the Air-Fry Quick Start at 325°F (163°C). Adjust a mandoline for 1/16-inch- (1.5mm-) thick slices. Place over a large bowl of water. Use the mandoline to slice the potatoes directly into the water. Be sure to use the guard once you get to the bottom of the potato.

Step 2

Combine the 2 quarts water with the vinegar in a large saucepan. Bring to a boil over high heat. Drain the potatoes and add to the boiling water. Continue to boil for 3 minutes. Drain.

Step 3

Spread the potatoes between layers of paper towels. (You should be able to fit 6 to 8 slices per layer, and it is fine to make several layers to use up all of the potatoes.) Transfer to the Chamber Vacuum and run the Dry/Cool program for 2 cycles.

Step 4

Transfer the dried potatoes to a large bowl. Gently toss with the oil and salt until evenly coated. Spread in even layers across two wire cooling racks. Continue with the recipe in the Anova Precision Oven app.

Cooling Bread Rolls

The Dry/Cool setting on the Anova Precision™ Chamber Vacuum Sealer is perfect for quickly cooling off freshly baked bread. This feature is especially useful if you’re playing around with your bread formula and don’t want to wait for it to cool off to taste before starting to bake the next batch. You can fit a loaf or roll of bread up to 4 inches wide and 8 inches long in the chamber.

Ingredients

Freshly baked bread, rolls, or hamburger buns

Preparation

Step 1

Place the hot bread in the vacuum chamber. Run the chamber vacuum using the Dry/Cool setting until the bread is no longer hot, about 3 cycles. Repeat with additional bread as needed and serve.

No-Soak Almond Milk

Yield: 2 cups

Almond milk is not a challenging thing to make at home. But typical recipes call for soaking the nuts overnight before blending them into milk — this requires some planning if you want nut milk for your morning coffee. This changes when you’ve got the Precision Chamber Vacuum Sealer. Combine almonds (blanched, slivered almonds work best) with water in a plastic pouch, run it on the strong vacuum for a few cycles, and within minutes you’ve got softened nuts ready to blend into creamy milk.

Ingredients

cup blanched slivered almonds

cups filtered water, divided

Preparation

Step 1

Combine the almonds with 1 cup of the water in a chamber vacuum pouch. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the strong vacuum for 90 seconds with no seal. Repeat until the nuts begin to turn tender and the water is opaque, about 4 more cycles. Do not seal the pouch.

Step 3

Transfer the entire contents of the pouch to a blender. Add the remaining 1 cup of water. Blend on medium speed until the nuts are finely ground and the mixture is uniform, about 30 seconds.

Step 4

Strain the milk through a fine-mesh strainer into a medium bowl, pressing on the solids to remove all of the milk. Serve or transfer to a pint jar and refrigerate for up to 3 days.

Hydrating Pasta Dough

Fresh pasta in 45 minutes — start to finish — is possible when you use the Anova Precision™ Chamber Vacuum Sealer to quick-hydrate the dough. Simply mix and knead the dough of your choice, divide it between pouches, and run under the strong vacuum for 30 seconds. From there, the pasta dough is ready to roll, cut, and cook. No dough resting required.

Ingredients

Fresh Egg-Based Pasta Dough

Anova Precision™ Chamber Vacuum Pouches

Preparation

Step 1

Divide the dough between chamber vacuum pouches as needed. Each pouch should be no more than one-quarter full to allow for expansion. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.

Step 2

Run the chamber vacuum using the strong vacuum for 30 seconds with no seal. Remove from the pouch. Repeat with additional dough if needed.

Step 3

Using a rolling pin or a pasta machine, roll the dough into your desired shapes. Cook in boiling salted water until the pasta is set but still retains a bit of a bite, about 90 seconds. Drain and serve immediately.

Hydrating Cookie Dough

If you’ve ever rested a cookie dough in the refrigerator before baking, you know what a difference this step can make in the final outcome of the cookies. Resting allows the dough to fully hydrate, resulting in cookies that consistently brown and bake evenly. This step also increases the overall concentration of sugar in the dough — without having to increase sugar — giving the cookies a nicer texture. However, this step requires a time investment, and, well, simply remembering to do it. Enter the Anova Precision™ Chamber Vacuum Sealer. Using the magic of the vacuum, you can “rest” cookie dough in a matter of seconds. Better cookies without the time investment? Sounds good to us.

Ingredients

Freshly Made Cookie Dough

Anova Precision™ Chamber Vacuum Pouches

Preparation

Step 1

Step 2

Run the chamber vacuum using the strong vacuum for 30 seconds with no seal. Remove from the pouch. Repeat with additional dough if needed.

Step 3

Bake the cookie dough as directed in your recipe.

Rustic Gnocchi with Pickled Mushrooms

By Jenny Dorsey

This gnocchi recipe has become one of my go-to’s in the chamber vacuum, as it comes together so much faster than without. For me, gnocchi is always a dish that feels quite luxe, so being able to cycle this into a more regular meal repertoire really feels like a treat after a long day. You can also use the chamber vacuum to portion and vacuum seal any extra portions of gnocchi (if you have any) and freeze them to whip out for an impromptu fancy dinner. Please go ahead and play around with the spices of your mushroom sauce to make it yours, and if you can handle dairy, a nice helping of Pecorino on top is excellent as well!

Jenny Dorsey's Rustic Gnocchi with Pickled Mushrooms

Rustic Fast Gnocchi

This is a straightforward gnocchi recipe that comes together quickly thanks to the Anova CVac’s Dry/Cool cycle, which cools the cooked potato rapidly so it’s ready to be made into joyful little dumplings.

Ingredients

1.1kg (2 ½ lb)

russet potatoes, peeled and chopped into 1 ½-inch pieces

185g (1 1/3 cups)

00 or all-purpose flour, plus more for shaping the gnocchi

1 large (52g)

egg

1 large (20g)

egg yolk

1/2 tsp (2g)

Morton's kosher salt

cold water, as needed

Preparation

Step 1

Combine potatoes with cold water in a 3- to 4-quart saucepan and place over high heat. Bring to a boil, then cover and reduce heat to medium-low. Let cook until potatoes are fork-tender, about 20 minutes.

Step 2

Strain potatoes and transfer to a chamber vacuum pouch. Check the internal temperature of the potatoes; it should be around 190°F (88°C).

Step 3

Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place. Run the potatoes in the Dry/Cool cycle in the Anova Precision Chamber Vacuum Sealer until the internal temperature of the potatoes reaches 75°F (24°C), 20 to 30 cycles.

Step 4

Measure out 922g (2 lb) of the cooled potatoes and process with a ricer or mash with fork or hands until no big clumps remain. Add the flour, egg, egg yolk,and salt. Mix thoroughly with your hands to combine into a smooth dough, taking care not to over-mix.

Step 5

Transfer the dough to a floured work surface. Divide the dough into four portions. Roll each dough portion into a ½-inch- (1.3cm-) thick log, and cut with a paring knife or bench scraper into small gnocchi. Transfer to a sheet pan and dust with additional flour to prevent sticking. Either reserve at room temperature if serving the same day or freeze on the sheet tray until solid, transfer to an airtight freezer bag, and store for up to 1 month.

Mushroom Sauce

This hearty mushroom sauce can be easily made 100% vegan by skipping the shrimp paste and using vegetable stock; either way it delivers warmth and comfort. Maitake mushrooms add to the meatiness of this sauce, but you’re welcome to utilize other mushrooms (like trumpet) for a different flavor.

Ingredients

3 Tbsp (45ml)

neutral oil

20g

garlic, peeled and thinly sliced (about 4 cloves)

15g

ginger, peeled and thinly sliced (about one 2-inch piece)

Kosher salt

2 tsp

Dijon mustard

1 tsp

dried Jimmy Nardello pepper (optional)

1 tsp

Kamayan sautéed shrimp paste

allspice berries (optional)

150g (5 oz)

leek whites, halved and thinly sliced (about 2 cups)

150g (5 oz)

stemmed maitake mushrooms, chopped (about 2 cups)

1/4 cup

Shaoxing wine

4 cups

unsalted chicken or vegetable stock

Granulated sugar, as needed

Preparation

Step 1

Heat the oil in a 6-quart stock pot over medium heat until slick and shiny. Add the garlic, ginger, and a dash of salt. Let cook, stirring, until browned, 2 to 3 minutes. Add the Dijon, Jimmy Nardello pepper, shrimp paste, and allspice and continue to stir and cook until very fragrant, about 2 minutes.

Step 2

Add the leeks and maitake mushrooms with another dash of salt. Cook, stirring, until the leeks are softened and translucent, 3 to 5 minutes. Add the Shaoxing wine, bring to a simmer, and reduce until almost completely evaporated (au sec), about 1 minute.

Step 3

Add the stock, and bring mixture to a light boil. Reduce the heat to medium-low and let cook, uncovered, until water level has reduced by half, about 30 minutes. Remove from the heat and season to taste with salt and sugar.

Step 4

Transfer the sauce mixture to a blender and purée on high speed until smooth. Reserve for serving.

Pickled Oyster Mushrooms

Gnocchi or no gnocchi, these quick-pickled oyster mushrooms offer a nice contrast to creamy dishes. Keeping these mushrooms in their original form also helps preserve their texture — both visually and while eating.

Ingredients

260g (9 oz)

stemmed oyster mushrooms, roughly separated (about 4 cups)

40g (8 tsp)

apple cider vinegar

1/2 tsp (2g)

red Sichuan peppercorn oil (optional)

1/2 tsp (2g)

Morton's kosher salt

1/4 tsp (1g)

white sugar

Preparation

Step 1

Bring a large saucepan of water to a boil over high heat. Add the mushrooms and boil until fully cooked, 1 to 2 minutes. Strain and transfer to a chamber vacuum pouch.

Step 2

Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place. Run the mushrooms in the Dry/Cool cycle until cool to the touch, 2 to 3 cycles.

Step 3

Add the vinegar, peppercorn oil (if using), salt, and sugar to the pouch. Reclip the pouch and run the mushrooms through the Compress/Pickle cycle until the mushrooms taste fully pickled, 2 to 3 cycles. Set aside and continue to marinate until ready for serving.

To Serve

Feel free to assemble all of this dish’s components ahead of time. Or, if you’d like to make this dish start to finish, I recommend starting with the gnocchi, followed by the sauce. While the sauce reduces, make the pickles. Once the pickles are finished, warm the sauce and boil the gnocchi. You will likely have some extra sauce and pickles, but I’m sure you’ll find a use for them!

Ingredients

Gnocchi, from above

Mushroom Sauce, from above

Pickled Oyster Mushrooms, from above

Micro arugula, or other small bitter green, for serving

Halved lemon, for serving

Preparation

Step 1

Heat 4 cups of the mushroom sauce in a 12-inch rondeau or high-sided skillet over medium heat until bubbling lightly.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add about one quarter of the gnocchi and cook until they float, about 1 minute. Use a spider or slotted spoon to transfer to a clean sheet pan. Repeat with the remaining gnocchi.

Step 3

Transfer the cooked gnocchi into the warm sauce and cook until the flavors have melded, 2 to 3 minutes.

Step 4

Plate gnocchi in small bowls topped with the pickled oyster mushrooms, micro arugula, and a squeeze of lemon.

Back

What is a Chamber Vacuum Sealer?

Expand your culinary skills with the power of pressure.

Pre-programmed settings

Using containers that are not vacuum seal pouches.

Infuse / Extract

Compress / Pickle

Dry / Cool

How the Anova Precision Chamber Vacuum Sealer works

Step 1

Step 2

Step 3

Step 4

Step 5

What's the difference between a chamber vacuum sealer and an edge sealer?

Chamber sealers vs. edge sealers.

Chamber pouches vs. edge sealer bags.

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