Sous Vide

Precision Cooking with Sous Vide

Cooking sous vide is easier done than said. We love this cooking technique because it is simple to do but looks impressive to your dinner guests while yielding restaurant-quality results. This French cooking method simply means placing your food, most often meat, in an airtight bag and submerging it in water that is then heated and circulated to evenly cook the meat. Eggs are also great to cook sous vide because of its similarity to poaching so you can make restaurant-quality eggs Benedict from your kitchen. Some vegetables are also great cooked this way. Proper sous vide cooking requires that the cooking temperature remains constant, so it's important to choose the proper tools. Luckily, Abt offers all the necessary supplies for successful sous vide cooking, from vacuum sealers to plastic bags and actual immersion cookers. You can buy everything you need to get started in one place. Our high-quality immersion circulators are available from reputable brands like Anova and Breville so you can be sure that you get the results you want. Even better, these brands have apps to help you use your new kitchen gadget and learn exciting new recipes to delight your family. Simply set your desired temperature and make dinner without fear of overcooking your food; the set temperature directly correlates to the internal temperature of your food.

The Power of Cooking in Water

This cooking method also adds convenience so you can prepare other dishes or do other chores while your food is cooking. Cooking your food in a vacuum-sealed bag makes it easy to impart rich, bold flavors into your food. Simply fill the bag with fresh herbs, garlic cloves, or lemon wedges to create dishes that seem straight out of a French restaurant. Because food cooked this way is completely submerged in water, you can expect incredibly consistent cooking, with steaks cooked medium-rare edge to edge. Be sure to throw your steak into a sizzling hot cast iron skillet once it's done in the water bath for a perfectly browned exterior with a perfect medium-rare center. You'll notice that you're losing less volume in steaks and salmon because this cooking method doesn't dry out food the way cooking in a pan or baking might. Whereas an oven set to 350° can oscillate between 330° and 370°, your immersion cooker will keep the water bath at exactly the set temperature. Simply put, this cooking method offers the most precise, consistent results.

By now, you probably can't wait to start cooking your food with sous vide. From consistent results to low-maintenance cooking, this French cooking technique will level up your dinner parties. Abt has the resources to help you learn more about this cooking technique and decide which sous vide products are right for you. Our guide to cooking sous vide at home is a great place to start, but we also have a handy blog post that explains what this technique is, how it works, and the benefits of cooking your food in a hot water bath. Our kitchen appliance experts are also available at 800-860-3577.