Sous Vide Cooking

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Sous Vide Cooking

Sous Vide cooks food in water at a very precise temperature, often lower than you’d use in conventional cooking. In terms of design, the most thrilling sous-vide tools around must be the Anova Nano - where you can control your sous-vide cooking by phone - and the Anova Pro with an incredible accuracy of +/-0.05°C.

Getting Started with Sous Vide Cooking 

To understand more about sous vide cooking, read our introductory guides Getting Started with Sous Vide: Your Questions Answered and Converting a sous vide sceptic.

Essential equipment for Sous Vide Cooking 

To start off you will need a sous vide cooker or immersion circulator to heat and monitor the temperature of the water. Next you will need a container to hold your water or a water bath, and finally a vacuum sealer to seal your food in bags. We'd recommend the Anova vacuum sealer for use with all of the sous vide machines. Since food doesn’t brown when cooked in water, an extra some people like to buy is a chef’s blow torch for a professional finish. Please call us if you have any questions.

Articles & Recipes

  • Getting Started With Sous Vide: Your Questions Answered

    Getting Started With Sous Vide: Your Questions Answered

    October 30th, 2012
  • Scandinavian-Style Sous Vide Salmon Recipe

    Scandinavian-Style Sous Vide Salmon Recipe

    • 1 hour 45

    • Intermediate

  • Sous Vide Ribeye Steak

    Kenji López-Alt's Anova Sous Vide Ribeye Steak

    January 7th, 2021
  • Alyn Williams Discusses Vegetables And Sous Vide

    Alyn Williams Discusses Vegetables And Sous Vide

    November 1st, 2012
  • Converting A Sous Vide Sceptic

    Converting A Sous Vide Sceptic

    November 1st, 2012
  • Sous Vide Crème Caramels With Pedro Ximenez Raisins

    Sous Vide Creme Caramels with Pedro Ximenez Raisins

    • Easy