What is Sous Vide?

 

 

Sous vide is precise low-temperature cooking. This revolutionary method is relied on by top chefs all around the world because it yields perfectly delicious results every time. Ingredients are vacuum-sealed in plastic and cooked in a temperature-controlled water bath. Steak becomes magically medium-rare edge to center, fish develops a fantastic silky texture, and flavors are intensified by ingredients cooking in its own juices. Take control and make heavenly food. 

 

 

 

 

 

 

Why Sous Vide?

  • Uniform doneness. No more raw pockets or overcooked meat. Vegetables are toothsome but tender. 
  • Consistent results. Repeatable and delicious dishes every time with exact food science. 
  • All the control. Dial in the exact taste and texture that you are looking for in any dish. 
  • Flexible timing. Drop your bag in and work on the rest of your dish, or go mingle with your guests! Most dishes only require 30 seconds of searing action time after sous viding.

 

 

 

 

 

 

What Can I Cook Sous Vide?

You can cook almost anything sous vide! See what our community is cooking at bagsoakeat.com. Here are a few of our favorite things to cook:

Eggs

In eggs, the yolks firm-up at a lower temperature than the whites. At 64ºC, the yolk becomes custardy, while the whites are still runny. This creates an "inside-out" cooked egg.

 

Steak

Steaks cooked sous vide rival those at the best steakhouse. The perfect medium-rare can be achieved by cooking at 57ºC (134.6ºF). 

 

Ribs

These ribs fall right off the bone and melt in your mouth. Try cooking at 60ºC (140ºF) for 72 hours.

 

Salmon

Sous vide the salmon at 50ºC (122ºF) for 20 minutes for a perfectly velvety salmon. Grill or sear the skin at high-heat for 1 minute for a crispy skin.

 

 

Beets

Beets cooked sous vide come out al-dente all the way through. Cook at 85ºC (185ºF) for 2 hours.

 

 

 

 

 

Why Nomiku?

Nomiku makes it incredibly easy to cook sous vide. Simply fill a pot with water, clip on Nomiku, and plug it in. Set the temp of the water bath by turning the knob and Nomiku does the rest. Water quickly heats and circulates to temp. All you need to decide is what to cook!

 

 

 

 

 

 

 

Technical specs:

 

  • Heater output: 1150 Watts.
  • Circulation rate: 5 L/min.
  • Temperature stability: 0.1 C.
  • Minimum water height: 4 inches.
  • Separate 120V (US + Canada) and  240V (International) versions.

 

 

 

Features:

 

  • Compact and easy to store.
  • Displays the temperature in large,  bright, readable font.
  • Changes temperature by simply turning the knob.
  • Can be clipped onto most pots.
  • Easily switches between Celsius and Fahrenheit using the touch screen.