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Need help choosing the SousVide Supreme® water oven that is right for you? Consult our comparison chart for the answer. Learn More»
Free digital copy of our Sous Vide BBQ
cookbook! Download Now!
New recipe - Craig's Potato Salad! Learn How»
Check out our Sous Vide Outdoors video series to learn how to combine sous vide cooking with your outdoor grilling! Watch Now»
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New recipe - Korean Pork Ribs Sous Vide! Learn How»
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The SousVide Supreme Promo
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Our new Sous Vide Vacuum Sealer
VS3000 is the first vacuum sealer
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Save 20% when you buy our
cooking pouch value pack.
The Art Of Precision Cooking
with over 100 exciting recipes.
Our Sous Vide Universal Pouch
Rack is an essential accessory
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Everything you need to keep your
SousVide Supreme in top shape.
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One of the advantages of sous vide cooking for both the home cook and the restaurant chef is leveraging the cook’s time. With the water oven, it’s easy to cook a large batch of food (steaks, chicken breasts, salmon fillets, vegetables—whatever cooks at the same temperature will work) at once for serving later.
Food cooked sous vide not intended to be eaten right away needs to be brought quickly from the cooking temperature to below 41F/5C for storage in the refrigerator or freezer. This process is called quick chilling. Here’s how to do it:
Tip: You can use one or more reusable frozen ice packs instead of ice cubes to chill the water. Then simply dry them off and refreeze for the next use.
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