Sous Vide Chef News
New Sous Vide Stick from TFA Dostmann
Sousmatic brings haute cuisine into your own kitchen! Michelin-star chefs worldwide put their trust in this gentle cooking method to retain taste and flavour. Meat, fish or vegetables are sealed in a vacuum bag and cooked gently in a water bath at a constant low temperature, typically between 45 and 85 degrees Celsius. The impressive thing about the Sousmatic is how easy it is to use: It can be attached to different pots and containers, can be automatically programmed, is quick to clean after each use and it can be easily stored, saving you lots of space in the cupboard.- John Butler
