Sous vide uses precise temperature control to achieve perfect, repeatable results that you just can’t replicate through any other method. Foods are cooked evenly from edge to edge, to exactly the doneness you want. And, because foods won’t overcook while they hang out in the water bath, dinner is ready when you are. The world’s best chefs rely on sous vide, and now, you can too.

On a stovetop, in an oven, or on a grill, you’re cooking with temperatures that are much higher than you ever want your food to reach. If you turn your back for a moment too long, your steak can end up as a tough, gray mess. And, even if you do achieve a medium-rare interior, the high heat environment of traditional cooking creates bands of overcooked areas around the outside.

See and taste the difference.

48-hours-soud
48-hours-soud

These identical steaks were both cooked to an internal temperature of 52°C / 125.6°F. The steak on the left was cooked sous vide, as evidenced by its edge-to-edge even doneness. The steak on the right was cooked on a cast-iron skillet.

48-hours-soud
48-hours-soud

These salmon fillets were cooked to 48°C / 119°F. The fillet on the left was cooked sous vide – its flesh is delicate and vibrant, yet fully cooked throughout. The fillet on the right was gently steamed, yet the outer flesh has toughened and the natural color of the fish has is faded.

48-hours-soud
48-hours-soud

Eggs cooked sous vide are incredible! Because the proteins in egg yolks and egg whites gel at predictable temperatures, you can achieve the exact consistency you prefer, every time, whether you’re cooking one egg or three dozen. The egg on the left was cooked sous vide at 65°C / 149°F. The egg on the right was produced by meticulously following highly rated instructions for a “perfectly poached egg.” Judge for yourself…

What do you want to cook first?