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.
view all
Showing 151 - 37 of 37 results
2.5 Inch Type K Hypodermic Probe for Sous Vide, 40 inch cable
SKU: U980
$236.00
Qty:
Add To Favorites
Out of Stock
If you wish to back order the item, you may add it to your cart.

Signup for Stock Notification