What is sous vide?
French for “under-vacuum,” sous vide (sue-veed) is a cooking technique where food is vacuum sealed and then submerged in water and slow-cooked at a constant precise temperature until it’s perfectly cooked.
What is sous vide?
French for “under-vacuum,” sous vide (sue-veed) is a cooking technique where food is vacuum sealed and then submerged in water and slow-cooked at a constant precise temperature until it’s perfectly cooked.
Why sous vide
Let’s say you’ve prepared a bone-in ribeye using the sous vide method. As you cut into your steak you’ll notice something right away — the doneness you were hoping for goes all the way through. Not a gray/pink gradient with a thin band of desired doneness that simply grilling steaks gives you. You have perfect, juicy steaks that only sous vide can provide.
Why sous vide
Let’s say you’ve prepared a bone-in ribeye using the sous vide method. As you cut into your steak you’ll notice something right away — the doneness you were hoping for goes all the way through. Not a gray/pink gradient with a thin band of desired doneness that simply grilling steaks gives you. You have perfect, juicy steaks that only sous vide can provide.
Why sous vide
Let’s say you’ve prepared a bone-in ribeye using the sous vide method. As you cut into your steak you’ll notice something right away — the doneness you were hoping for goes all the way through. Not a gray/pink gradient with a thin band of desired doneness that simply grilling steaks gives you. You have perfect, juicy steaks that only sous vide can provide.
How we made it better
We started by building it right into the cooktop – the first of its kind. This puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface for the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid. Turning our exclusive Smart Knobs™ left or right adjusts the temperature in 1-degree increments for precise cooking. And thanks to the SKS app you can start the process, control the temperature, and follow progress from almost anywhere.
How we made it better
We started by building it right into the cooktop – the first of its kind. This puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface for the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid. Turning our exclusive Smart Knobs™ left or right adjusts the temperature in 1-degree increments for precise cooking. And thanks to the SKS app you can start the process, control the temperature, and follow progress from almost anywhere.
How we made it better
We started by building it right into the cooktop – the first of its kind. This puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface for the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid. Turning our exclusive Smart Knobs™ left or right adjusts the temperature in 1-degree increments for precise cooking. And thanks to the SKS app you can start the process, control the temperature, and follow progress from almost anywhere.
"Sous Vide for the Perfect Steak"
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
See the full Episode
"Sous Vide for the Perfect Steak"
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
See the full Episode
"Sous Vide for the Perfect Steak"
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
See the full Episode
"Sous Vide for the Perfect Steak"
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
See the full Episode