The Only Home Sous Vide Machine

Using the same water-oven technique favored by world renowned chefs for producing more succulent, flavorful food, this is the only home sous vide machine. Developed in France in the 1970s, sous vide involves vacuum-sealing food, aromatics, and seasonings in a food-grade plastic pouch and cooking it in water at a gentle, consistent temperature. The hermetically sealed pouch allows food to stew in its own juices and fully absorb seasonings, resulting in moister food with more intense flavors. Unlike grilling or roasting that overcook meat or fish at the edges, sous vide uses the consistent heat transfer of a water oven to cook food evenly from its center to the exterior. Using the digital control panel, simply set the water to the same temperature you want the food to cook to (130º F to 145º F for a medium rare steak), place the vacuum-sealed pouch in the water, and the sous vide automatically maintains the set temperature. The included manual provides detailed instructions for cooking times, temperatures for different sizes and cuts of meats and fish, vegetables, and fruits. Cooks a 1 lb. filet mignon to medium rare in 30 minutes. 11 1/2" H x 11 1/2" W x 14 1/2" D. (13 lbs.)