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Sous Vide is a French cooking technique, which translates to “under vacuum." In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water oven. Instead of relying on perfect timing, sous vide relies on precise temperature control. You simply set the machine and can expect the technique to deliver consistent, perfect results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.
Season food with your favorite herbs and spices.
Vacuum seal food in a food-grade cooking pouch.
Drop the sealed pouches into the preheated water oven to cook. The water oven does the work. Just set and walk away.
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