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.