Sous-Vide

The new cooking technique for better quality and lower cost. Vacuum packed ingredients are slowly simmered in 104°-158° F water. The results are fantastic and far-reaching.

Enhanced Succulence — Sous-vide's gentle heating gradually breaks down meat fibers and proteins, tenderizing and intensifying flavors as food cooks in its own juices. Lower cost (medium grade) cuts of meat can appear and taste as good or better than more expensive cuts.

Sous Vide foods can be prepared well in advance and finished for weekend service.

Pre-cooking and safe easy storage are also helpful for large parties and off-site catering.

Enhanced Nutritional Quality — The sous-vide technique is so gentle that it preserves many nutritional qualities that other cooking methods tend to destroy. Moreover, sous-vide cooking requires little if any butter or oil, making it ideal for the preparation of low-fat healthful dishes.

Thermal Circulator

Provides exceptional control of liquid heating and circulation, assuring a constant temperature throughout the container. Three preset buttons make selection of frequently used cooking or thawing temperatures fast and fool-proof. Attaches directly to stock pots, roasters, and hotel pans. Low and high circulation speeds provide precise temperature control. Suitable for any cooking liquid, including stock, juice, oil and emulsions. Stainless steel heating coil and circulating pump.

Specifications:

Cooking Temperature: User-settable to 302° F
Immersion Depth: 3 inch minimum, 7 inch maximum
Overall Dimensions (L x W x D): 12.25 x 4.63 x 5.75 inches
Heater: 120 V, 1100 watts
Electrical Power: 120 VAC, 50/60 Hz., 12 amps

Note: Pot shown in picture is not included.

Basics of Sous-Vide Cooking