Like many other culinary innovations, sous vide cooking technology was born in France and is translated “in a vacuum”.
For cooking in this way, a low-temperature mode is used: the ingredients are placed in an airtight bag and sent to languish in a water bath. It is important to keep the temperature constant low.
The laurels of the championship in the use of this method in the restaurant sector belong to the French chef Georges Parles. He prepared foie gras in a vacuum in the early ’70s.
The method was appreciated and widely spread. At the same time, a small café took care of creating succulent dishes from dried meat and turned to biochemists for help.
Thanks to scientists who offered to cook at low temperatures in an airless space, the sous vide has become popular in today’s trendy cuisine.
This video tutorial will help you to understand how to use the sous vide precision cooker:
To cook food in a vacuum, you will need special equipment. It is distinguished by its power, performance, and size. Italian-made units are especially popular in the professional environment. The greatest tool for vacuuming the products is a vacuum sealer.
Cooking takes place in several stages:
The product is placed in a bag and with the help of a special vacuum packer, it is hermetically sealed. It is important to select packaging with high barrier properties to increase the shelf life of the finished product. Thus, you can avoid delamination in the process.
The hermetically sealed package is sent to a bath with a thermostat. The process can take between 20 minutes and 72 hours, depending on the type of product, its thickness, and the desired dish.
If it is not planned to serve immediately after the treatment, the food is subjected to shock freezing for 1.5 hours. You can set the temperature regime to no more than -3-0C. The method is used mainly in catering facilities designed for corporate meals.
The product is gently heated, gradually bringing the temperature to the required indicators. It is possible to use sous-vide equipment again. Then the food is brought to readiness on any type of grill, fried in oil or deep frying with breading and batter, baked.
Now you know what a sous-vide is. All that remains is to answer the main question: should you buy this gadget for home use or not? To do this, let’s find out what the pros and cons of cooking with the sous vide method.
We hope that this review has helped you not only to understand what a sous vide but also to make a decision for yourself. Whether you need a similar gadget in the home or you prefer to prepare food with your own hands.
The dishes of sous vide performed by professional chefs to tasting in the restaurant. If you do decide to buy this device, this article contains the best models, one of which:
The other high-quality models:
Sous Vide Cooker by Vesta Precision
If we talk about my relationship with sous vide technology, we can call it not love at first sight. But this is rather a union that was built pragmatically, calculatingly, and consistently.
This large and heavy device in a plastic housing is immersed in a water tank and fixed with a plastic head clamping screw.
The control panel is located at the top, head end of the unit. It has a display and four buttons made so that no water is a problem for them.
The display itself is illuminated in blue, pleasantly matching the color of the housing, plus a cord – that’s actually the whole look of the device.
The design here is purely utilitarian in nature, because for beautiful eyes such a device, of course, no one buys. But, the device does not produce a repulsive impression either, which is nice.
The full name of this device – “immersion circulator” – exhaustively describes its functionality. This device is immersed in a container of water, and it, running through the water, heats it to a set temperature.
As mentioned above, this device is submersible. Unlike baths, i.e. devices, the main element of which is a built-in water container. Such a circulator is not tied to the container, and can successfully heat water in vessels up to 40 liters.
More can also, but then there is a risk that the water will cool faster than the device will heat it. This is convenient from the point of view of storage and transport and also adds to the device’s versatility.
With this capacity, you can prepare 10 servings at a time – and this is not the highest capacity that this circulator can handle.
The unit allows you to set two parameters – the water temperature and a timer that will measure the cooking time from 1 minute to 99 hours. In practice, the vast majority of dishes are cooked no longer than 48 hours, so it is enough with excess.
The water temperature, in turn, you can also set the temperature up to 100 degrees. The water heats up quickly. The appliance works by drawing water through the opening in the front and splashing out the already heated water from behind.
It doesn’t work quietly, but when you find out that it passes through 16 liters per minute, you stop wondering and look for a lid to cover the container.
The normal lid will not work here, you need either a specialized container or the lid will have to be cut by hand. Without the lid, the water surface is in contact with the cooler air in the kitchen. This is the main factor that can cause the water to cool down early.
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Sous Vide Cooker by Emeril Lagasse
The device is delivered in a small cardboard box. The package looks bright, but without excesses.
The whole facet is a photo of sous vide. So when you take the package in your hands, you immediately understand what lies inside.
On the other side of the box, you can see photos of finished dishes and a description of the design features of the device.
The sous vide is like an immersion blender or boiling pot on the outside. Half of the unit is a handle with a control panel, the bottom part is a working one.
But this is only at first glance, further visual inspection convinces us that this device has a more complex design.
On the upper end, which is slightly beveled, is a control panel covered with smooth, transparent plastic. On the front side, under the logo, there is a vertically oriented indicator strip.
The upper part is made of plastic. Sous vide handle is comfortable to hold in hands due to non-slip surface and design with a recess under the palm and fingers. Holes for air circulation and cooling of internal components are located at the rear side above the power cord outlet.
The lower submersible half of the unit is a removable stainless steel cylinder with a heating element. There are circulation device and two indicators. Water level and temperature.
The largest and smallest water levels are marked on the front of the Sous-vide submersible part. Four holes are marked at the bottom of the cylinder. Behind them, you can see the heating element.
The construction is completed by a removable plastic cap covering the screw. The cap, due to its complex shape, slows down the speed of water circulation.
By changing the position of this plastic cap, you can change the direction of the water flow. This may be necessary, for example, when cooking fragile products or several small bags.
The Sous-vide device for attaching to water containers is a spring handle. Everything new is known to be a well forgotten old one, so the mount is designed a la clothespin.
The pawl moves with some force, but without difficulty. Looks like the soo-shaped will be securely fastened to the edges of a pot or other dishes.
There is a wide rubber gasket on the pressure plate side of the pawl lock. Its presence explains several purposes. At the smallest, the gasket prevents the stopper from sliding on the sides of the cookware.
It means that the sous vide will be securely mounted inside. Also, whatever material is used to make dishes, its surface will remain intact without scratches or deformation.
In general, this Sous-vide gives the impression of a reliable, qualitatively made, and carefully thought out in detail device.
It is controlled by one disc and two touch buttons. The upper button switches the device on and off, the lower button allows you to set the necessary time and temperature.
Specific numbers are set by turning the control dial. The rotation of the control dial is discrete. Feelings at its rotation are like feelings from the rotation of the wheel on a gaming computer mouse.
After switching on the device in a network the indicator of inclusion on the handle of sous vide and the button of inclusion are highlighted red. To start working, press this button, after which the last set readings will appear on the display.
If the user is satisfied with these readings, pressing the top button again will start the cooking process. If you want to set a new time and temperature readings, then pressing the lower button will allow you to set the temperature, hours, minutes.
The display and the time/temperature button start to flash blue. Turning the wheel down reduces the figures, turning it up increases the figures. A short beep sounds every time the buttons are pressed.
As soon as the water in the tank has reached the set temperature, the timer starts counting down. At the end of the process, the device emits several beeps, and the display shows “End”. The process can be interrupted at any time by pressing the on/off button for three seconds.
Sous Vide Cooker
This immersion thermostat is designed for long low-temperature cooking in a water bath in the home kitchen. Products are pre-packaged in plastic bags using a household vacuum.
The equipment is equipped with an electronic control system with LCD display. The temperature is adjustable in the range of 0-90C with an accuracy of 0.1C, cooking time – up to 99 h.
Recirculation pump with capacity up to 8 l / min provides uniform heating of water.
Immersion thermostat can be used with any containers, the volume of which is 6-15 liters because the temperature does not exceed 90C. The device is fixed on the vessel wall by means of a clamp.
The metal case and the recirculation pump cap can be easily removed for cleaning and maintenance of the equipment.
The design of the device looks modern. There is a small touch screen on top of the housing. To turn it on, simply click on it. The use is simple enough.
The device needs to be loaded into a pan, fastened with a clip at the edge, then set the desired temperature by turning the ring.
The ring is one of the distinguishing features. The wheel has a high dynamic sensitivity. At fast rotation, you will jump at once 10-15 degrees simultaneously.
At slow – it is easy to choose between tenths of a degree. This is the main advantage of this device ad competitor, whose scale is constantly changing only one degree.
As in the case of competitors, the sous vide needs 15-30 minutes to heat the water to the desired temperature. It depends on the depth of the device. As soon as the water is warmed up, food can be placed.
Ideally, this should be an airtight packaging. You can also use a food film, lockable bags. The main thing is the lack of air. To remove the excess, simply dip the open bag in water to seal it.
The water pressure will push the air out. Then seal the bag and start cooking. This technology turns the cooking process into a whole cooking show.
Another feature of this appliance is that it switches off automatically when the water level falls below the smallest. As you cannot use the lid, the water will evaporate during long periods of cooking and low humidity.
Thus, with such a short distance between the levels, you will need to keep your eyes open and not miss the moment when you need to add some water. To ensure, that you add clean water, use water filters.
For the thermostat to work in a mode where you can use the probe, you must select this before selecting a program. The temperature of the stylus will then appear at the point where the time is flashing.
This is because there is simply no point in setting the time interval. The instrument will inform you that the center of the workpiece has warmed up to the set temperature with a loud audible signal.
REDMOND Sous Vide Machine
The power of this thermostat allows you to heat a 25-liter water tank in 15 minutes.
A pump with an incredible power of 14 l/min does not leave cold spots and guarantees uniform water heating.
Naturally, these technical features ensure the highest temperature control accuracy of 0.1C.
The temperature range includes values from 25 to 99OC and the timer running time is up to 99 hours.
High-quality, durable food-grade plastic protects the internal components reliably.
It also gives it a sense of integrity and reliability without dividing the thermostat into the upper and lower parts.
A patented handy fixing clamp that allows cooking in both high and low board containers. The logical conclusion to this high-tech equipment is the anti-glare color touch screen with a multi-language menu.
The system, equipped with a powerful DC motor with two bearings allows the unit to run for at least 99 hours without interruption or shutdown.
This unit is equipped with a capacitive touch screen, protection against dropping, low water level, and splashing. It is made of Teflon-coated aluminum and stainless steel with a convenient screw fixing.
It is the ideal equipment for the most demanding professional kitchens. A temperature sensor with an accuracy of +/- 0.05°C in vessels up to 100 liters. A powerful circulation pump gives you absolute confidence in brilliant results.
Anova Culinary AN500-US00
Like all modern thermostats, this device has a touchscreen LCD display with time and temperature control buttons.
With an excellent power output of 800 Watts and a high circulation speed, you can focus on other important tasks before you finish cooking.
Thanks to the convenient clamp, you can use any domestic saucepan with a capacity from 6 to 15 liters.
You can also use the smallest height of 15 cm instead of a special polycarbonate container. The stainless steel case and the shock-resistant plastic protect the thermostat from drops.
Control several thermostats at once via the smartphone application. Cook asparagus, sweet potatoes, tender salmon, and even Brulee cream at the same time.
All units are synchronized and will finish cooking at the same time.
Would you like a medium-fried burger and your daddy wants a well-fried one? There’s nothing impossible. You want to add different ingredients at different times, do it.
The Multistep function gives you complete control over the cooking cycle so you know exactly what you’re cooking, when and how. Immerse yourself in a world of experimentation and strive for new peaks and results.
Sous vide cooking technology has long been available only to chefs and high-end restaurants. As the equipment was quite complex and expensive.
But you have to agree that anyone should be able to cook professionally, you do not have to learn a profession or buy insanely expensive equipment. So the ideal solution for you is this device.
Instant Accu Slim Sous Vide
The heating element of this sub-species is designed for domestic use. It has an increased capacity and has low power consumption rates, which can be classified as class A+.
The element is controlled via a microcontroller, with a significant difference in the set and actual temperature. It activates the fast heating mode.
Once the desired values have been reached, the thermostat switches to normal operation. It switches on the heating element only to maintain the temperature.
The most important factor for sous vide cooking is not only the maintenance of a constant temperature.
But also the uniform circulation of water inside the container. This unit is equipped with a productive pump, with a 360° flow spread.
The sous vide is equipped with a temperature control sensor. It switches off the appliance in case of water shortages during boiling.
Creating this device, the manufacturing team has applied its experience, high technologies, design.
The control of this sous vide is simple and intuitive. Rotate the wheel up and down quickly, otherwise, you risk slipping the right numbers. The step seems to be felt with your finger, but implicitly. In general, it is possible to adapt to it, simply enough not to rush.
Before the first use, we recommend that you wipe the device from the outside with a damp cloth. Then lower the device into a warm water container to wash off any residual contamination from production.
Instructions recommend filling the container with water to the Max. If the water evaporates to the smallest mark, the appliance emits three beeps and switches off. So there is no risk of burning the appliance due to the evaporation of all water and wasted operation.
By changing the position of the removable plastic cap, you can change the direction of water circulation. It may be necessary when cooking fragile products such as eggs. The temperature and time setting range allows all tasks to be performed.
Traditionally, users of submersible sous vide are faced with the challenge of reducing the amount of evaporated water. In principle, there are already several ways to solve this problem.
For example, special submersible balls cover the container with waterproof and heat-resistant material. It should be noted only that the covered container greatly reduces the power consumption of the device.
It is easy to care for the device as it works in clean water. The sous vide bowl can be washed with warm water using detergents. If the liquid from a ruptured bag leaks into the water during cooking, the appliance must be washed.
Due to the presence of salts and minerals in tap water, it is recommended to clean the appliance after every 20 uses or 200 hours of operation.
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Sous Vide Cooker Joerid
The capacity of this thermostat is 1000 watts. It allows heating a 40-liter container with water to operating temperature in 15-20 minutes.
The 16 l/min pump does not leave cold spots and guarantees uniform water heating.
Designed specifically for continuous operation at high temperatures. The control board ensures the highest temperature control accuracy (0.1 degrees Celsius).
The temperature range is 25 – 99C. The operating time of the timer is up to 99 hours. High quality durable food-grade plastic reliably protects the internal components.
It at the same time creates a feeling of integrity and reliability, without dividing the thermostat into upper and lower parts.
A simple and intuitive display with only four control buttons is designed for the largest reliability. The unit is compact in size and light in weight among units with similar characteristics.
The display shows the temperature and cooking time, which can be adjusted by pressing the Plus and Minus touch buttons. Besides, you can change the direction of the water circulation by changing the position of the removable plastic cap. You will need this when cooking eggs.
This appliance has low power consumption. Unlike other similar appliances, the sous vide tool smoothly reduces the power of the heater as it approaches the set temperature.
The water level sensor handles safety – it switches off the thermostat if the water evaporates. To prevent water from evaporating, the use of a balloon blanket is recommended.
No larger than a hand blender, the sous vide will fit into a kitchen cabinet or drawer. Use a thermostat in your favorite heat resistant cookware with enough wall height.
The thermostat works quietly – it will not interfere even if it works at night.
It’s easy to take care of your appliance – turn the lower part off and wash it in running water or in the dishwasher.
FAQ for sous vide precision cookers buyers
Suitable only for professional chefs?
No. Su-like cooking is easy to do at home with the smallest of skills. The devices will cook food evenly, reaching the consistency and degree of cooking you have set. Cooking with a thermostat or sous vide bath makes your work easier and saves you the time required for conventional cooking methods.
Is it safe to cook in plastic bags?
Use bags made of polyethylene and polypropylene that do not contain Bisphenol A. They are ideal for sous-cooking. Polyethylene and polypropylene have been used in laboratories for decades.
Can I do without a vacuum packer or a special thermostat, but still cook with sous vide technology?
Su type is the process of cooking food at a strictly controlled temperature in a vacuum. It is in a vacuum, not in a zip bag or food film. You can build a thermostat with more or less precise temperature characteristics. But you can’t achieve a vacuum without special devices. And all you will be exposed to temperature will not be sous vide cooking, just cooking in a bag. Excellent results in taste, consistency, and storage time will not be achieved.
Are the sous vide dishes dietetically?
Su-vide dishes are considered to be dietary and are perfect for people who are watching their weight. For example, butter, salt, and spices can be avoided or used to the smallest – the dish will still be aromatic and tasty.