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It's a must-have appliance for the food lover's kitchen!
Watch our recipe videos featuring Chef Jason Wilson.
Sous Vide Gourmet Videos
Delicious sous vide recipes including beef tenderloin, barbecue ribs, rack of lamb and more.
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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.