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Sous-vide means “under vacuum” in French, and if you go on Wikipedia, you’ll find out there’s plenty of arguments on what sous-vide is or isn’t, and how should or should not be done.
For us, sous-vide is a way to cook food with such precision that we get results we could never get otherwise. Instead of steaming a filet of salmon and overcooking most of it, we cook it at the exact temperature it needs to be to fit our taste.
Many great restaurants rely on sous-vide to make the food we love. We’re here because we think sous-vide needs to be better designed to be perfect for home cooking.
Meat & Fish
The zip seal bag allows food to cook on its own juices. You'll notice the difference.
Sous-vide retains more nutrients inside food than other cooking techniques.
Precise temperature control stands for keeping the inside at the same doneness as the outside.
Season your food with herbs of your preference, put it inside a zip seal bag.
Put the bag with your food inside the water bath and select the temperature.
Serve it directly or sear for a few seconds in a pan or with a torch for crisp exterior.