Sous vide

Sous-vide

— sous vide cooking equipment is designed for a specific cooking method where food items, such as meat or vegetables, are placed in vacuum-sealed packaging and cooked in water at a relatively low temperature (around 60°C, depending on the food). The temperature is carefully regulated throughout the cooking process. The cooking time can range from several hours to even several days, although shorter durations are more common. This cooking technique ensures consistent doneness throughout the dish, while the vacuum packaging helps retain the original taste and moisture of the ingredients. Most sous vide cookers are specialized heaters that precisely control the water temperature. These heaters are typically attached to the edge of a pan or a similar container using a special clamp, with a part of the device immersed in the water. Another option is sous vide appliances that come with their own containers, resembling traditional multicookers. However, these models often have smaller working volumes, and as a result, they haven't gained widespread popularity.