Sous Vide Cooking

Sous Vide cooks food in water at a very precise temperature, often lower than you’d use in conventional cooking. In terms of design, the most thrilling sous-vide tools around must be the Anova Pro with an incredible accuracy of +/-0.05°C.

Getting Started with Sous Vide Cooking

To understand more about sous vide cooking, read our introductory guides Getting Started with Sous Vide: Your Questions Answered and Converting a sous vide sceptic.

Essential equipment for Sous Vide Cooking

To start off you will need a sous vide cooker or immersion circulator to heat and monitor the temperature of the water. Next you will need a container to hold your water or a water bath, and finally a vacuum sealer to seal your food in bags. We'd recommend the Anova vacuum sealer for use with all of the sous vide machines. Since food doesn’t brown when cooked in water, an extra some people like to buy is a chef’s blow torch for a professional finish. Please call us if you have any questions.

Read Our Buyer's Guides

Getting Started With Sous Vide: Your Questions Answered
Scandinavian-Style Sous Vide Salmon Recipe

Browse Sous Vide Recipes Shop Sous Vide
- 1 hour 45
- Intermediate
Kenji López-Alt's Anova Sous Vide Ribeye Steak
Alyn Williams Discusses Vegetables And Sous Vide
Converting A Sous Vide Sceptic
Sous Vide Creme Caramels with Pedro Ximenez Raisins

Browse Italian Recipes Shop Panettone
- Easy