Sous Vide

Sous vide, is a cooking technique that involves vacuum-sealing food in a bag and then cooking it to a precise temperature in a water bath. This method allows for incredibly consistent and precise cooking, making it popular among professional chefs and home cooks alike. By using sous vide, you can elevate the quality of your cooking with greater precision, enhancing flavor, texture, and consistency across a wide range of dishes. Such as achieve the perfect medium-rare steak with a consistent doneness edge-to-edge, and cook chicken breast to juicy, tender perfection without drying it out.

Sous vide is a kitchen appliance used for slow cooking at low temperatures. It is mainly accomplished through the following steps:

1. Water temperature control.

2. Water cycle.

3. Sealed package.

4. Low temperature slow cooking.

5. The ingredients are cooked.

6. Completion and processing.

In summary, the slow-cooking stick uses a precise temperature control and water circulation system to ensure the uniform maturation of ingredients and retain their original flavor and nutrition by using low temperature and long time heating.