As more and more home cooks aspire to become accomplished sous viders, they are experimenting to discover the best ways to create an awesome sear on a variety of proteins. One of the more popular, and the one I use a lot, is to use a torch, either by itself or in conjunction with another technique such is pan frying. There are numerous torch options available, in this article we take a close look at the two Bernzomatic offerings; the Bernzomatic TS4000 and TS8000 and provide a recommendation. We also suggest a potential modification to the torch that you might want to explore. These will allow you to provide a great sear to your sous vide cooking protein.
As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present SV Homewares Sous Vide Magnets as one possible solution to that problem.
As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present SO-VIDA Sous Vide Weights as one possible solution to that problem.
As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present disc neodymium magnets as one possible solution to that problem.
We do our best to keep our readers informed about new modernist cooking-related products. This often includes equipment such as sous vide circulators and containers. In this review we are looking at a sous vide accessory, the SO-VIDA Sous Vide Insulation Bands and Mat. These are designed to insulate a large pot that is being used as a sous vide water bath container.
Buying a sous vide circulator is the first step in the sous vide process. You can use your circulator in any pot, and if you are just getting started it's a great way to go, but for maximum sous vide efficiency you may want to turn to a dedicated sous vide water bath. There are several ones that we recommend, and each one has its own lids, racks, and insulators that can make it even better.
Anova recently announced the launch of their newest sous vide circulator, the Anova Nano. It is slated to be sold for under $100 and weighs only 1.4 pounds. It will have a 700 watt heater, and heat less water, but it should be good for small familes or people just getting into sous vide.
We will provide more updates as the unit becomes available and we can do some hands-on testing with it.
One of the more intimating sides of exploring sous vide is picking the right equipment. Different places will give you different advice, but this article is designed to break it all down into an easy-to-understand format where you can easily determine what sous vide equipment you actually need, and what is right for you.
There are 3 main tasks in sous vide that you need to accomplish, and can buy equipment for. The first is to seal your food, the second is to heat your water, and the third is to sear your food. There are many different ways you can accomplish these tasks, from using Ziploc bags and a beer cooler to purchasing highly-priced professional machines. I dive into each task below and provide information and links that will help you get the right equipment for you. For more information, you can also view all of our sous vide equipment articles.
This is a detailed review of the Anova Precision Cooker, an inexpensive immersion circulator manufactured by Anova Culinary LLC. This circulator, attached to a suitable container, will provide an excellent water bath for sous vide cooking. If you are interested in getting involved with sous vide cooking, this review will give you all of the information you need to determine if the Anova Precision Cooker is the right immersion circulator for your needs.
Sous vide is one of the most popular modernist techniques and one that is pushing modernist cooking into the mainstream. From fancy chefs like Thomas Keller and hit television shows like Iron Chef America and Top Chef to everyday restaurants like Panera, sous vide is popping up everywhere.
Due to the increasing popularity of immersion circulators I thought it would be useful to present a variety of options for the sous vide water bath container. For each type I will cover the advantages and disadvantages as well as indicate where they can be purchased.
There are many different types of sous vide machines available for the home and professional cook but they all have one purpose: to keep the cooking temperature consistent. They do this in different ways and each way has pluses and minuses.
Provides a detailed analysis of inexpensive immersion circulators used for sous vide cooking including the Anova, Nomiku and Sansaire. The article focuses on the differences between the units and then makes a recommendation of the best unit.
One common question people ask about different sous vide machines is "How long does it take to heat up the water"? We decided to tackle this question as part of our Sous Vide Machine Benchmark Tests series.
One of the questions we often get asked is "How much energy does sous vide use"? We never knew the answer to this question so we decided to look into it. Energy consumption with sous vide is complicated because it differs greatly based on the device you are using, where in the sous vide process you are, and how much water you are heating.
I've been very curious to check out the new Sous Vide supreme cooker but couldn't justify spending more money on sous vide equipment. Luckily, through my contact at Sur La Table I managed to borrow a unit from them that I can play around with for a few weeks. I'll post a little more about the Sous Vide Supreme as I use it over the next few weeks but I wanted to share some of my initial thoughts.
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