Sous-Vide & Low Temperature Cooking
Sous-Vide & Low Temperature Cooking

Sous-Vide & Low Temperature Cooking

Books The term Sous Vide literally translates into "under vacuum", and has been adopted as the name for a cooking method that relies on precise temperature control. Foods cooked in this method are typically vacuum sealed in a non-reactive plastic pouch and heated in a water bath at a specific temperature until a desired level of doneness has been reached. This exacting technique provides unmatched control and consistency that cannot be found in other cooking methods.
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Showing 126 - 33 of 33 results
Oak Wood Chips (5 Qt)
SKU: S191 O
$21.50
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Adhesive Tape For Sous Vide
SKU: U839 TAPE
$5.90
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Digital Thermocouple Thermometer
SKU: U840
$209.00
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2.5 Inch Type K Hypodermic Probe for Sous Vide, 40 inch cable
SKU: U980
$236.00
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