What is sous vide?
French for “under-vacuum,” sous vide (sue-veed) is a cooking technique where food is vacuum sealed and then submerged in water and slow-cooked at a constant precise temperature until it’s perfectly cooked. Sous vide has been the go-to method in some of the world’s best restaurants for years—and for good reason: it brings food to the precise temperature chefs look for and delivers perfect doneness, edge-to-edge, every time. Thanks to innovative thinking, professional sous vide is now available to the home cook, bringing with it restaurant-worthy results to steaks, chicken, fish, eggs, vegetables, and much more.
What is sous vide?
French for “under-vacuum,” sous vide (sue-veed) is a cooking technique where food is vacuum sealed and then submerged in water and slow-cooked at a constant precise temperature until it’s perfectly cooked. Sous vide has been the go-to method in some of the world’s best restaurants for years—and for good reason: it brings food to the precise temperature chefs look for and delivers perfect doneness, edge-to-edge, every time. Thanks to innovative thinking, professional sous vide is now available to the home cook, bringing with it restaurant-worthy results to steaks, chicken, fish, eggs, vegetables, and much more.
Why sous vide
Let’s say you’ve prepared a bone-in ribeye using the sous vide method. As you cut into your steak you’ll notice something right away — the doneness you were hoping for goes all the way through. Not a gray/pink gradient with a thin band of desired doneness that simply grilling steaks gives you. You have perfect, juicy steaks that only sous vide can provide.
Why sous vide
Let’s say you’ve prepared a bone-in ribeye using the sous vide method. As you cut into your steak you’ll notice something right away — the doneness you were hoping for goes all the way through. Not a gray/pink gradient with a thin band of desired doneness that simply grilling steaks gives you. You have perfect, juicy steaks that only sous vide can provide.
Why sous vide
Let’s say you’ve prepared a bone-in ribeye using the sous vide method. As you cut into your steak you’ll notice something right away — the doneness you were hoping for goes all the way through. Not a gray/pink gradient with a thin band of desired doneness that simply grilling steaks gives you. You have perfect, juicy steaks that only sous vide can provide.
How we made it better
We started by building it right into the cooktop – the first of its kind. This puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface for the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid. Turning our exclusive Smart Knobs™ left or right adjusts the temperature in 1-degree increments for precise cooking. And thanks to the Signature Kitchen Suite app you can start the process, control the temperature, and follow progress from almost anywhere.
How we made it better
We started by building it right into the cooktop – the first of its kind. This puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface for the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid. Turning our exclusive Smart Knobs™ left or right adjusts the temperature in 1-degree increments for precise cooking. And thanks to the Signature Kitchen Suite app you can start the process, control the temperature, and follow progress from almost anywhere.
How we made it better
We started by building it right into the cooktop – the first of its kind. This puts the sous vide right next to our Ultra-High™ gas burners and two-zone induction cooking surface for the perfect finish. We also removed the need for water circulation by engineering a hermetically and magnetically sealed lid. Turning our exclusive Smart Knobs™ left or right adjusts the temperature in 1-degree increments for precise cooking. And thanks to the Signature Kitchen Suite app you can start the process, control the temperature, and follow progress from almost anywhere.
“Sous Vide for the Perfect Steak”
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
“Sous Vide for the Perfect Steak”
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
“Sous Vide for the Perfect Steak”
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
“Sous Vide for the Perfect Steak”
Mark Bittman talks to Sam Garwin of NYC’s Fleishers Craft Butchery about the important part sous vide can play in making sure you don’t overcook an expensive cut of meat.
How it works
By having the sous vide built into the range, we've made a simple cooking method even more so.
How it works
By having the sous vide built into the range, we've made a simple cooking method even more so.
STEP 1
Fill your water bin to the recommended level and set your temperature and time to your desired doneness.
STEP 2
Season according to the recipe and seal your food in a high-grade bag with a vacuum sealer.
STEP 3
Place the bag into the water bath and cook according to your desired time and temperature. Don't worry, it's nearly impossible to overcook food with sous vide.
STEP 4
Remove from the bag and finish on both sides with a quick sear on a cast iron skillet on our Ultra-High™ heat gas burners or dual-zone induction burners.
The end of overcooking
Simply put, sous vide is about control and precision. Prefer your steak medium rare? Set the controls for 131 degrees. Want a poached egg that’s perfectly soft and creamy? Simple, that’s 145 degrees. Like your salmon firm, moist and flaky? Not a problem, set the temperature for 130 degrees and it will be prepared to exactly that. Every steak, chicken, pork, egg, and vegetable you prepare reaches the desired doneness and stays there, virtually no matter how long.
The end of overcooking
Simply put, sous vide is about control and precision. Prefer your steak medium rare? Set the controls for 131 degrees. Want a poached egg that’s perfectly soft and creamy? Simple, that’s 145 degrees. Like your salmon firm, moist and flaky? Not a problem, set the temperature for 130 degrees and it will be prepared to exactly that. Every steak, chicken, pork, egg, and vegetable you prepare reaches the desired doneness and stays there, virtually no matter how long.
The end of overcooking
Simply put, sous vide is about control and precision. Prefer your steak medium rare? Set the controls for 131 degrees. Want a poached egg that’s perfectly soft and creamy? Simple, that’s 145 degrees. Like your salmon firm, moist and flaky? Not a problem, set the temperature for 130 degrees and it will be prepared to exactly that. Every steak, chicken, pork, egg, and vegetable you prepare reaches the desired doneness and stays there, virtually no matter how long.
“Sous Vide for a Flawless Fish”
Mark Bittman talks with Dan Major, a fisherman at San Diego’s Tuna Harbor Dockside Market, about how cooking fish sous vide is a great way to make sure it comes out perfectly every time.
“Sous Vide for a Flawless Fish”
Mark Bittman talks with Dan Major, a fisherman at San Diego’s Tuna Harbor Dockside Market, about how cooking fish sous vide is a great way to make sure it comes out perfectly every time.
“Sous Vide for a Flawless Fish”
Mark Bittman talks with Dan Major, a fisherman at San Diego’s Tuna Harbor Dockside Market, about how cooking fish sous vide is a great way to make sure it comes out perfectly every time.
“Sous Vide for a Flawless Fish”
Mark Bittman talks with Dan Major, a fisherman at San Diego’s Tuna Harbor Dockside Market, about how cooking fish sous vide is a great way to make sure it comes out perfectly every time.
Everything's better
Almost any dish tastes better thanks to sous vide. Eggs are perfectly poached every time. Pork chops are just right and never dry. Salmon edges are never sacrificed to make sure the middle’s done just right. Chicken breasts are always tender, juicy and evenly cooked. Carrots become both firm and tender in a way you never thought possible. And it’s not just the dinner course; crème brûlée is as easy as it is delicious. Your imagination is all you need.
Everything's better
Almost any dish tastes better thanks to sous vide. Eggs are perfectly poached every time. Pork chops are just right and never dry. Salmon edges are never sacrificed to make sure the middle’s done just right. Chicken breasts are always tender, juicy and evenly cooked. Carrots become both firm and tender in a way you never thought possible. And it’s not just the dinner course; crème brûlée is as easy as it is delicious. Your imagination is all you need.
Everything's better
Almost any dish tastes better thanks to sous vide. Eggs are perfectly poached every time. Pork chops are just right and never dry. Salmon edges are never sacrificed to make sure the middle’s done just right. Chicken breasts are always tender, juicy and evenly cooked. Carrots become both firm and tender in a way you never thought possible. And it’s not just the dinner course; crème brûlée is as easy as it is delicious. Your imagination is all you need.
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