Welcome back to Show and Tell, where Peter Salib unboxes sweet tech for every area of your life. In this episode, Salib cooks up a segment on the SOUS°V pot, a precision multicooker. Do you like to elevate your chef status above microwaveable meals but hate complicated technique? This versatile cooker uses the sous vide style of French cooking, which translates to under vacuum. It cooks the food underwater, keeping classy cooking simple. Luxury French restaurants use the sous vide style for many of their expensive dishes. If you’re interested in cutting-edge cooking technology, learn a little more about your kitchen’s new, classy, French friend.
Precision cooking underwater
So what does it mean to cook food underwater? We’re not talking about boiling. The SOUS°V pot uses Accutemp technology. It’s a dual system that heats the food evenly from top to bottom. But the water only heats up to between 110 and 190 degrees. The sous vide style is all about cooking at lower temperature for a longer time. This technique makes sure the food is done but not overcooked. This is “precision cooking.” And the device has settings for steaming, frying, boiling, searing and more. After cooking your food the desired amount, drain the water and use the searing feature to get that perfect, crisp outside. And you only use one device, making clean-up easier.
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 plastic bag and drop it into the water. Then, all the natural juices marinate instead of evaporating under high heat. But this device cooks not only meat to perfection but also rice and homemade yogurt. Impress your friends without taking them to a fancy restaurant. And treat your body right by cooking at home. A perfect recipe!