Sous Vide

Essentially, there are two different types of sous vides: a circulator that you can use in any optional container, and a sous vide machine with an integrated water bath.

• Sous vide machine has the advantage that it usually comes with an insulated lid that provides a more even temperature, and therefore shortens the cooking time. The machine is also practical for cooking for many people. One disadvantage is that the machine requires more space for storage.

• A sous vide circulator is attached to the edge of a pot or saucepan. One advantage of this model is that it is often somewhat cheaper than a sous vide machine, and takes up much less space. However, circulators often consume a little more energy, and you'll have to keep an eye on the water level to prevent it from evaporating.

Sous vides usually come with a range of temperatures between 20–99°C, but the exact temperature range differs between different models. Depending on what you’re preparing, it’s important that the sous vide can be set to the right temperature. For example, potatoes and vegetables require a higher cooking temperature than fish and meat.

Before buying a sous vide, it’s a good idea to check the standard cooking temperatures for different foods. You can read more in this guide on what temperatures to cook your meat in, in order to cook it perfectly, and safe from bacteria.