Sous-vide (French for 'vacuum') is a slow cooking method in which vacuum-packed food is heated at a precisely set and relatively low temperature. Thanks to the highly precise, selectable temperature in 0.5 °C increments (between 20-95 °C) and the 100 h timer, food prepared using the sous vide method is exactly the way you want it.
Advantages of the sous vide method:
- Retains micronutrients
- The food does not dry out or overcook
- Ideal for diet food and vegetarian dishes
- Restaurant-level results in your home kitchen, and very easily