Some recipes call for such exacting precision that even the most meticulous chef with the best cookware can’t match on their own so using a sous-vide is best. Named after the french cooking technique that literally means under vacuum since the food is put in a vacuum-sealed bag a sous-vide slowly and consistently heats up water within 1 degree of the exact temperature you need your food to be so you get ideal results every time. That means that unlike an oven or stovetop burner there’s far less risk of over- or undercooking. Thanks to its programmable lcd display you can follow along and check the exact progress of your food as it cooks so you can ensure your meats are tender and your veggies don’t get mushy. Plus it attaches to almost any pot making it one of the most versatile appliances you’ll ever use.
Some recipes call for such exacting precision that even the most meticulous chef with the best cookware can’t match on their own so using a...show more
