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 it works
By having the sous vide built into the range, we've made a simple cooking method even more so.
Fill your water bin to the recommended level and set your temperature and time to your desired doneness.
Season according to the recipe and seal your food in a high-grade bag with a vacuum sealer.
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.
Remove from the bag and finish on both sides with a quick sear on a cast iron skillet on our Ultra-HighTM 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.
