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Sous vide is a French cooking technique and the term translates to “under vacuum."
In the sous vide technique food is vacuum-sealed in a cooking pouch and heated at a precise temperature in a water bath. Instead of relying on perfect timing, sous vide relies on precise temperature control. Simply set the machine and the technique will deliver consistent, perfect results each and every time.
First developed in France in the 1970's by Chef Georges Pralus, sous vide has long been the secret of top chefs around the world, but has only recently been available to home cooks. Driven by the passion and innovation of people demanding more from their food cooked at home, sous vide has become the go-to secret weapon of great home cooks and tv cooking show competitors alike.
The sous vide method differs from traditional cooking in many ways, most especially temperature. Foods traditionally cook at aggressively hot temperatures, depending on precise timing and skill to know when to remove them before burning. With sous vide, the precision is in the temperature, which the cook sets with the simple push of a button. Cooked at its ideal serving temperature, food can’t overcook or undercook; it’s perfect every time. And for many foods the technique yields dramatically better results, developing flavors and textures that simply cannot be duplicated using any other cooking method.
Vegetables cooked sous vide retain their vibrant color and integrity and their natural sweetness intensifies. Beets will taste beetier; carrots, carrotier! Food cooked in its own juices, sealed in the pouch, is infused with deep natural flavor and incomparable tenderness and texture. You'll say goodbye to dry, forever.
Sous vide cooking is almost completely hands off; just season, seal, and submerge the pouch in the water bath. Because food cooks at its ideal temperature, it can’t overcook or undercook. Your steak will always come out cooked just as you preferIt, every single time – just dial the temperature in and forget it. Chicken breasts will never be undercooked at the bone or overcooked, stringy, tough, and dry again. Vegetables will never be mushy or tasteless.
Just set it and walk away. Because food cooks unattended, you’re free to run an errand, pick up the kids, watch a movie, read a book, take a nap, go for a run, meditate – you get the idea. Once the food has heated through, the sous vide water bath holds food at the perfect temperature without overcooking and is perfect for busy lifestyles. Your food is ready when you are.
You can cook almost anything sous vide from meat, seafood, poultry, and eggs to vegetables, desserts, yogurt, cheese, and infused syrups and liquors for cocktails. You can even bake a cake!
Season food with your favorite herbs and spices or use one of our special sous vide supreme blend of premium spices.
Then vacuum seal foods in a food grade cooking pouch free of BPA, phthalates, and lead with a chamber or handheld vacuum sealer.
Drop the sealed packages into the water oven or circulator pot to cook. The water oven does most of the work itself. Just set and walk away!
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