ANOVA Culinary Sous Vide

Sous Vide (pronounced “sue-veed”) is a cooking technique that enables precision temperature control. Used by professionals for decades, it works by circulating heated water in a pot, cooking food to the exact set temperature. There’s only a 3º difference between a rare and medium-rare steak, so precision means perfection. This simple and approachable technique eliminates overcooked, dried out food and ensures edge-to-edge perfection every time you cook!