Sous vide is a unique process of cooking, the food must be packaged in a vacuum sealed bag, and then cooked at a low and consistent temperature in a water bath. The process started in France and has been growing in popularity; used by chefs on “Top Chef” and “The Taste”, as well as restaurants all over.
The low consistent temperature ensures the food is cooked evenly throughout; this is why when you order steaks at a restaurant they are so juicy and tender.
Sous vide is French for “under vacuum”, and it is very important while cooking this way for the food to be under vacuum. A quality machine will vacuum out the air and hold the food in an airtight seal; a good vacuum intensifies the flavors of the food.The vacuum protects not just the seasonings and juices, but the nutrients and aroma of the food.
If you don’t vacuum seal the bag, the leftover air pockets will make it float on top of the water bath, leading to uneven cooking; without the vacuum, the food’s juices will evaporate while cooking.
How to Sous Vide
Sous vide is easy to do even without much cooking experience, with the push of button you can cook dinner. An immersion circulator keeps the water in motion, distributing the heat evenly, keeping the water temperature consistent and precise. The water is held at the foods serving temperature. All you have to do is vacuum package the food you want to cook, and then drop it into the heated water bath, once the timer beeps your food is ready!
The Science of Sous Vide
Most meat is cooked at higher temperatures than sous vide. For Example cooking a chicken to its serving temperature of 180° in an oven, you would need to cook it at 350°. The temperature inside an oven is so high that the meat loses its juices and the flavor they provide.
Sous vide immersion circulators transfer heat better, making sure your food is never over cooked, because food is cooked at the serving temperature, retaining all the juices that provide flavor. The science of sous vide is simply cooking food for long periods of time at low temperatures, leading to even cooking throughout and flavor preservation.
Enjoy the Results!
Perfectly prepared food is possible, and easy, even for the average home cook, with sous vide! The low consistent temperatures of sous vide cook food evenly, and improve texture and taste in a way that traditional methods cannot.
When cooking sous vide you don’t lose any of the nutritional benefits, vitamins, or flavor of your food; and the preparation couldn’t be easier. Simply package your food, with desired seasonings, place in the temperature controlled water bath, and wait for the beep!
We’ve had professional chefs and restaurants using the SV1 unit with great results. The 1500 watt heat element that provides more power than other units is what we’re most proud of. Several home chefs have complimented the fact that the unit is much quieter than others on the market. This heavy-duty unit also comes with a 1-year warranty.
We've been in the vacuum packaging business for several decades. With the dependability that our vacuum packaging machines have, we strive to do the same with our sous vide circulator.