Years ago, I made a big plan of giving everyone a bottle of limoncello for the holiday season. That sweet, lemony Italian liqueur was something I found delectable. I originally made this decision to gift such a beverage in early December and only started creating the recipe around mid-month. Okay, I might be exaggerating a little, but 10-14 days of preparation was not going to cut it – until I discovered that I could use my Anova Precision Cooker for limoncello and get results in two hours. (Don’t tell my friends, but they’re all still getting limoncello in their stockings this year). Note: I use a lot of lemons in my cooking, and I am in the habit of peeling them before I squeeze them for juice—I don’t like wasting anything I might find a use for someday! I store lemon peel in a bag in the freezer, so when I decided to make limoncello, I had all the peel I needed.
Barbara Freda
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.