What is Sous Vide?

Sous Vide is a cooking method in which food is vacuum sealed in a plastic pouch and then cooked at a gentle temperature in a precisely controlled water bath. Compared to other cooking methods, it provides more control and allows for perfect, repeatable results every time. It is easy to learn and takes the stress out of cooking, because food can be held at a perfect level of doneness for a much longer time than usual methods allow.

Who should invest in a Sous Vide Professional™?

Anyone that likes to take advantage of a cooking system that allows:

• Repeatable, perfectly cooked food, every time.

• The stress to be taken out of cooking by eliminating short windows of time for perfect doneness.

• Meals to be prepared ahead of time and still taste delicious; even days later.

• The production of the most moist and tender textures.

• Financial savings by making tougher cuts of meat taste like expensive, tender cuts.

• One to cook like the chefs in the world’s best restaurants.

How does a Sous Vide Professional™ precise temperature cooking system compare to other Sous Vide cooking systems on the market?

As an immersion circulator system, it is designed to control with excellent precision and to give you the most flexibility.

• Clamp Sous Vide Professional™ to any size tank with round or flat walls

• Improved temperature consistency through circulating water versus still water baths.

• Compact design makes for easy storage

• Temperature control within 1/10th of a degree results in perfect texture throughout

What are the nutritional benefits of Sous Vide cooking compared to traditional methods?

Food cooked Sous Vide retains as much of the integrity and important nutrients as possible. Since they will not be lost to cooking liquids and the temperature is lower than with traditional techniques, more nutrients remain in the food. Fats in meats and fish, which can be easily damaged at high temperatures in the presence of oxygen, remain un-oxidized, intact, and more healthful.

What are the conveniences and benefits of a Sous Vide Professional™ for a home chef?

Sous Vide eliminates all the stress and worries of overcooking because this technique offers a much greater window of forgiveness. With Sous Vide, overcooking is nearly impossible. It eliminates the guesswork! Perfect control guarantees that results turn out perfect every time. That gives even the less-experienced cook a chance to cook a perfect medium-rare steak or delicate fish filet. The Sous Vide Professional™ also allows preparing meals in advance and enjoying home cooked meals, without compromising quality, even on busy days.

What is the difference between a Sous Vide Professional™ and a slow cooker?

The Sous Vide Professional™ can be used as a slow cooker, but is outperforming any slow cooker in the following areas:

• Level of control and temperature precision - food cooks exact and repeatable every time

• Flexibility – cook for 2 or for 50 people. The Sous Vide Professional™ clamps to any size of vessel.

• Ease of storage and cleaning – the Sous Vide Professional™ is slightly larger than a stick blender and can be stowed in a drawer. To clean the cooking vessel, simply put it in the dish washer.

To set up a Sous Vide Professional™ as slow cooker simply insert a stainless steel pan or ceramic container into the water bath that is controlled by the Sous Vide Professional™.

How much food can you cook with a Sous Vide Professional™?

One of the big advantages to a Sous Vide Professional™ is that it clamps to any size container, pot or vessel, from a small stock pot that holds food for 2-4 people, up to the maximum volume with 7.4 gallons (28 Liter). This allows you to cook for more than 50 people, or cook several items at the same time for over 25 people.

When you fill the water bath with food, there should always be enough space to allow for circulation of the water!

Make sure that you cover the bath with our custom-lids or plastic-wrap for better heat efficiency and avoidance of evaporation. This matters especially with higher temperatures like 185°F/85°C when cooking vegetables.

Can you cook an entire meal in a Sous Vide Professional™?

Yes, there are two ways to cook an entire meal:

Foods with different foods cook at different temperatures

1. Since food doesn’t overcook when holding at a lower temperature, one simply organizes the sequence from high to low temperatures. For example, first cook carrots and potatoes at 185°F/85°F for 45 minutes, then lower the temperature to 138°F/59°C for medium-rare beef tenderloin. Adding ice cubes helps to speed up the cool-down process.

2. Pre-cook different foods, chill in an ice-bath and store in the refrigerator. Later re-heat all foods at the temperature that you’ve used for the food with the lowest temperature, which would be at 138°F/59°C for example when serving medium-rare meats.

One-pot meals and stews:

1. A Sous Vide Professional™ can be used like a slow cooker. Simply vacuum seal your stew into a bag or fill into a container that sits in the water bath and will be cooked by the surrounding temperature-controlled liquid.