Sous vide cooker water bath, 12 liters, incl. matching lid, 1/2 GN

Mahlzeit Sous Vide Cooker Water Bath up to 12 Liters | incl. matching lid, 1/2 GN

Sous-vide means vacuum cooking, a special cooking method in which the product is first vacuum-sealed in a special plastic bag. It is then cooked at a low temperature in a water bath.

The cooking temperatures are below 100 °C, which makes this method particularly gentle: due to the low heat, the food changes at a molecular level more slowly, resulting in a more tender and juicy cooked product.

Place your rack in the box. Then insert your sous vide stick into the GN container. (Note: only 1x box + 1x lid are included in the delivery!)

A major advantage of the sous-vide method is that the nutrients, vitamins, textures, and aromas of the individual ingredients are preserved. The taste of spices and herbs used to season a dish intensifies during sous-vide cooking.

In general, the same applies as with normal cooking: the harder or more compact the product – such as root vegetables or legumes – the longer the cooking time. Fish and meat therefore require shorter times than, for example, root vegetables and firm fruits.