5 Reasons People Love to Sous Vide
1. IT COOKS PROTEINS PERFECTLY AND EVENLY
Sous vide is as easy as taking a protein, sealing it in a bag, and cooking it in a
temperature-controlled water bath. Whether you decide to go with a countertop
sous vide setup or a smaller immersion circulator you can clip to a pot, it’s perhaps the
best way to get perfectly cooked cuts of meat. That’s why world-class chefs love it.
2. IT'S EASY
French for “under vacuum,” sous vide is an easy but technology-friendly process.
These days, many immersion circulators—little sticks that help circulate water at a
steady temperature—are Wi-Fi compatible and connect to an app on your phone. You
could be out and about and start making dinner without even being in your kitchen.
3. IT MAKES FOR LUSCIOUS MEAT
Because you’re keeping the meat’s juices away from the drying effects of
circulating air, you tend to end up with a more tender finished product. So not only
is every steak hotspot-free—each bite is cooked identically and perfectly—but you’ll
tend to end up with more juice. And if you want the caramelized exterior a pan can
deliver, simply sear your meat in a skillet on the stovetop after it cooks through
in the sous vide, right before serving.
4. IT'S COMPACT
Pressure cookers, blenders and slow cookers are marvelous, but if you’re
tight on space, a petite immersion circulator could be just the thing for your
home kitchen. If you want to try out the sous vide technique for the first time,
it’s a great place to start, and at a sweet price point.
5. IT MAKES MEAL PREP A DREAM
Before dropping your protein into its water bath, you put it in a bag with
seasonings and herbs, then squeeze out excess air. You can stash that neat
little package in the fridge or freezer. When you decide to go ahead and sous vide
it, into the bath it goes. It’s such a clean, intuitive way of doing prep work that
doesn’t involve dishes. What’s not to love?
Meet the Tools
Sous Vide Made Simple
We worked with Anova to develop savory sauces and seasonings especially for sous vide cooking.