Welcome back to Show and Tell, where I unbox sweet tech for every area of your life. In this episode, we cooked up some information on the SOUS°V pot, a precision multicooker. Do you like to elevate your chef status above microwaveable meals but hate complicated techniques? Here is an awesome multi-purpose device to give you the capabilities French restaurants have to make delicious food.
Precision cooking underwater
So what does it mean to cook food underwater? We’re not talking about boiling. This versatile cooker uses the sous vide style of French cooking, which translates to under vacuum. The SOUS°V pot uses Accutemp technology which is a dual system that heats the food evenly from the top and bottom simultaneously. The sous vide style is all about cooking at lower temperatures for a longer time so the water only heats up to between 110 and 190 degrees. This technique makes sure the food is done but not overcooked and is referred to as “precision cooking.”
Trapping all the flavor
Why have French restaurants used this style for years? It traps the best flavors and nutrients in your food. You put the food in a vacuum sealed or zip locked back bag and drop it into the water. Then, all the natural juices marinate instead of evaporating under high heat. Impress your friends without taking them to a fancy restaurant and treat your body–and your wallet–right by cooking at home. A perfect recipe!
Multiple uses, one pot
SOUS°V has settings for steaming, frying, boiling, and searing. After cooking a steak using the sous vide function, drain the water and use the searing feature to get that perfect, crisp outside. And you only use one device, making clean-up easier. This device cooks not only meat to perfection, but also rice and homemade yogurt. You can also use the slow cook function to make some super flavor packed meals.
I will be back soon to unbox more tech, but until then, check out my previous episodes here.