1100W Sous Vide Precision Cooker Immersion Circulator Kit with 6L Water Container & 10 Vacuum Bags | Professional Home Cooking, Restaurant Use, Meal Prep & Sous Vide Steak
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Description
Molecular Gastronomy Sous Vide is one of molecular gastronomy, Sous Vide is French for 'under vacuum',also known as low-temperature, long-time cooking, which is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than 3 days in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Steak Salmon Hotspring Egg Chicken Breast
Features
What can do To cook food more scientifically according to certain temperature and time. Make meat softer and juicier. Avoid nutrient loss from vegetable.
Easy operation Big LED touch screen can adjust temperature and time easily. Actual temperature and cooking time can be showed at the same time. Long press add/subtract key after choice temperature /time set, which can speed up adjustment.
Protection mechanism Power off automatically when machine can not test water. Warn up with code “E3” when lower “MIN” water level line （Machine can work normally when water is between MIN and MAX water level line）
Family sets With one 6L water container(12.8*6.9*7.9inch) which can be placed about 2-3 pieces steak. With 10pcs vacuum bags which can be used repeatedly.
