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Sous Vide Cooking


We love gadgets and the sous vide water oven for the home is the best to come down the pike in a very long time.

Sous vide (French for “under vacuum”) cooking is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath at an accurately regulated temperature much lower than normally used for cooking, typically around 131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

This is a gourmet culinary technique that has been used by professional chefs for a long time. However, it is now accessible to home cooks.

There are a number of sous vide water ovens on the market and some of them are quite pricey.  We have and like the Anova, which is relatively inexpensive. You can go to a “how-to” video on the Anova site at this link:

This machine cooks steak perfectly and predictably.