Once you’ve reached an advanced level of sous-vide cooking, your equipment becomes even more important. With tools that give you flexibility, precision, and unfailing accuracy, you’ll be able to take on the most complex cooking projects and expand your culinary horizons—as well as your guest list.
Quality knives come in handy when you’re working with premium cuts of meat or large quantities of food. For heavy-duty tasks like butchering and deboning, reach for German brands such as Henckels and Wusthof. Delicate work, like portioning meat or filleting fish, is best suited for Japanese brands such as Shun and Masamoto.
The most advanced vacuum sealers don’t skimp on the bells and whistles. Look for one with a stainless steel housing, pre-set seal times, and expanded marinate cycles, for starters. Your ultimate goal: control, flexibility, and powerful sealing capabilities.
Advanced sous-vide cooking requires a circulator that offers the utmost in flexibility without compromising on accuracy — ideally, one that allows temperature control to within one-tenth of a degree. To cook more volume, choose an immersion circulator that fits a pot or tank that can hold up to 30L.appliance.
A searing torch allows you to create a flavorful crust quickly and easily, without overcooking your ingredients.
Polyscience’s 300 Series vacuum sealer makes a great addition to any home cook’s sous-vide arsenal.
This gin-based cocktail from Chicago’s The Aviary combines a kicky sous-vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
The chefs at Cuisine Solutions presented this cake—one of 80—as part of a special tribute to renowned chef Jacques Pepin at the annual International Association of Culinary Professionals’ (IACP) conference.