Sous-vide-cooking entails the slow cooking of food in vacuum-sealed bags at low temperatures. The method is employed in the world's best restaurants because it creates a unique combination of flavour, texture, freshness and appearance.
Cooking without air excluded does, however, require constant, highly precise temperature control, for which the Combi-Steam from V-ZUG is ideally suited with its innovative technology. This readily makes sous-vide-cooking possible in the simplest way in your own kitchen at home: Vacuisine® from V-ZUG.
The setting down to the last degree required for Vacuisine is possible with all V-ZUG steam cookers.