As you become more comfortable with sous-vide cooking, you’ll want to invest in more effective equipment. The tools on this page will come in handy as you step up your skills in the kitchen and take on more ambitious recipes.
Rule No. 1 of successful sous-vide cooking: Make sure ingredients are no warmer than refrigerator temperature when adding them to the sous-vide pouch. Use a digital thermometer to ensure ingredients are 6°C/43°F or colder; any warmer means that the water in the food will boil, which can ruin the finished texture.
When upgrading your vacuum sealer, look for one with dual motors for better, stronger seals and custom sealing modes for dry goods, liquids, fragile items, and jars.
As you graduate to the next level of circulators, stick with a space-saving option but aim for more precise temperature maintenance. Ideally, you’ll be able to control the temperature to within 0.18 of a degree.
A 10-inch Teflon™ pan is ideal for searing. It’s suitable for all cooking surfaces and offers excellent heat distribution. The metal handle means it can even go in the oven for finishing.
This vacuum sealer offers custom sealing modes for dry goods, liquids, fragile items, and jars. Ideal for an intermediate sous-vide user, its bags are resealable and dishwasher safe.
Serve this succulent sous-vide beef cheeks recipe and its velvety sauce to someone you love. Trust us, they’ll return the sentiment.
Sous-vide Arctic char, meet breadcrumbs. And a deep fryer.