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Need help choosing the SousVide Supreme water oven that is right for you?
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Easy and Delicious Sous Vide Turkey Breast See recipe »
Our Simply Sous Vide video series demonstrates how easy it is to cook sous vide.
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The Sous Vide Sealer VS3000
is a vacuum sealer designed
specifically for sous vide
cooking. See how it works »
Pouch rolls offer convenience
and great value!
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Sous Vide: The Cookbook
Over 100 delicious recipes!
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Our Sous Vide Universal Pouch
Rack is an essential accessory
for cooking sous vide with
perfect results. Buy Now»
Need a spare part?
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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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