You're not connected to the Internet.
Nutrition + HydrationProduct information 47

Sous vide: how to prepare food like a gourmet chef

Imagine a steak that’s pink inside and lightly seared on the outside. Preparing a steak to perfection isn’t easy, even for ambitious amateur chefs. However, the sous vide cooking technique makes precision cooking easy. Read on to find out more about sous vide cooking and how you can create a simple precision cooking station in your kitchen.

Why do gourmets use sous vide?

High temperatures damage the cell structure of meat, fish and vegetables. Meat gets dry or tough and vegetables mushy or tasteless when overcooked. To avoid overcooking foods and retain their culinary value, professional chefs have long ago started cooking food at very low temperatures. Meat, for instance, is often cooked in the oven for several hours.

How does sous vide cooking work?

As early as in the 1970s, a special method was introduced to vacuum-seal vegetables, meat and fish in a bag and cook it at 40 °C to 85 °C. The idea behind it is that the temperature deviations allow exact control of texture and aroma, while the vacuum packaging keeps germs from entering and moisture from escaping, which preserves food for longer. With this professional vacuum cooking method, it’s almost impossible to overcook food and easy to prepare gourmet dishes at home. While meat, fish, poultry or vegetables retain their intense aroma and colour, sous vide cooking also makes sure that vitamins and nutrients are preserved as well as possible.

What do I need for sous vide cooking?

You only need two things to start preparing food sous vide at home: a vacuum sealer with bags and a sous vide cooker.

EasyVac Pro Typ 569 including vacuum sealer foil
CHF 99.–
Solis EasyVac Pro Typ 569 including vacuum sealer foil
3

Availability

  • approx. 3–5 days

If ordered immediately.
Information subject to change.

View details

VC 300
CHF 169.–
Caso VC 300
1

Availability

Mail delivery

  • only 3 piece(s)
    in our warehouse

PickMup

Collection

  • Basel: tomorrow at 13:10
  • Bern: tomorrow at 12:15
  • Dietikon: tomorrow at 14:30
  • Geneva: tomorrow at 13:30
  • Kriens: tomorrow at 11:20
  • Lausanne: tomorrow at 15:40
  • St Gallen: tomorrow at 15:30
  • Winterthur: tomorrow at 13:30
  • Wohlen: tomorrow at 11:00
  • Zurich: tomorrow at 12:30

If ordered immediately.
Information subject to change.

View details

Go to all vacuum sealers

There are two different types of sous vide cooking devices: There are cookers that include a water bath. All you need to do is fill it up, set the temperature and cooking time and place your bag into it.

Sous-Vide 1421
CHF 119.–
Rotel Sous-Vide 1421
3

Availability

Mail delivery

  • more than 10 piece(s)
    in our warehouse

PickMup

Collection

  • Basel: tomorrow at 13:10
  • Bern: tomorrow at 12:15
  • Dietikon: tomorrow at 14:30
  • Geneva: tomorrow at 13:30
  • Kriens: tomorrow at 11:20
  • Lausanne: tomorrow at 15:40
  • St Gallen: tomorrow at 15:30
  • Winterthur: tomorrow at 13:30
  • Wohlen: tomorrow at 11:00
  • Zurich: tomorrow at 12:30

If ordered immediately.
Information subject to change.

View details

SV-1112 Sous-Vide
CHF 83.30
Proficook SV-1112 Sous-Vide

Availability

  • approx. 5–7 days

If ordered immediately.
Information subject to change.

View details

The other type is an immersion circulator that is attached to a regular pot and heats up the water inside it. This device also allows you to set the temperature and cooking time. Both types of sous vide cookers can be left alone while you prepare the rest of the meal or even leave the house.

Sous vide cooker
CHF 129.–
Koenig Sous vide cooker
5

Availability

Mail delivery

  • more than 10 piece(s)
    in our warehouse

PickMup

Collection

  • Basel: tomorrow at 13:10
  • Bern: tomorrow at 12:15
  • Dietikon: tomorrow at 14:30
  • Geneva: tomorrow at 13:30
  • Kriens: tomorrow at 11:20
  • Lausanne: tomorrow at 15:40
  • St Gallen: tomorrow at 15:30
  • Winterthur: tomorrow at 13:30
  • Wohlen: tomorrow at 11:00
  • Zurich: tomorrow at 12:30

If ordered immediately.
Information subject to change.

View details

Sous Vide
CHF 189.–instead of 239.–1
Anova Sous Vide
Revolutionise your cooking with the Wi-Fi and Bluetooth compatible Anova sous-vide cooker. With precise temperature control, this precision cooker delivers super-juicy, flavour-packed results from edge to edge, every time.

Availability

Mail delivery

  • only 3 piece(s)
    in our warehouse

PickMup

Collection

  • Basel: tomorrow at 13:10
  • Bern: tomorrow at 12:15
  • Dietikon: tomorrow at 14:30
  • Geneva: tomorrow at 13:30
  • Kriens: tomorrow at 11:20
  • Lausanne: tomorrow at 15:40
  • St Gallen: tomorrow at 15:30
  • Winterthur: tomorrow at 13:30
  • Wohlen: tomorrow at 11:00
  • Zurich: tomorrow at 12:30

If ordered immediately.
Information subject to change.

View details

Go to all sous vide cookers

Need some inspiration?

One of the great aspects of sous vide, as mentioned earlier, is that food cooks in its own juice. Herbs and spices are added to the vacuum bag. Cooking a ribeye steak might look like this:

  • 1 kg ribeye steak
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1 tsp olive oil
  • 1 sprig of thyme
  • rapeseed oil to sear the meat

Sprinkle salt and pepper evenly over the steak. Place in sous vide bag along with olive oil and thyme and seal on a high level. Set the sous vide cooker to 56 °C and cook the steak for about 1.5 hours.

Take the steak out of the bag, dab it dry and briefly sauté it on both sides in hot rapeseed oil or on the grill. Let it rest on a chopping board for 1-2 minutes, then cut it into thin slices and serve it with matching side dishes, such as baked tomatoes and mashed potatoes.

Find more inspiring sous vide recipes here:

Sous-vide
CHF 11.90
Sous-vide

Availability

Mail delivery

  • approx. 1 week

Collection

  • Unfortunately, this product cannot be collected.

Information subject to change.

View details

Sous-Vide
CHF 56.80
Sous-Vide

Availability

Mail delivery

  • approx. 1 week

Collection

  • Unfortunately, this product cannot be collected.

Information subject to change.

View details

Sous-vide
CHF 77.60
Sous-vide

Availability

Mail delivery

  • approx. 1 week

Collection

  • Unfortunately, this product cannot be collected.

Information subject to change.

View details

Go to all cookbooks

These articles might also interest you

Soup21.jpeg
Product know-how
  • 03

Kochtopftypen: Jeder Topf findet seinen passenden Deckel und jeder Koch den passenden Topf!

User
Reisen in asiatische Länder, leckere Rezepte und laue Sommerabende mit Freunden machen mich glücklich. Wenn ich nicht für Galaxus über Themen rund um Genuss und Essen recherchiere, unternehme ich gerne Sachen unter freiem Himmel. Ich bin immer auf der Suche nach neuen Impulsen, welche mein und das Leben anderer farbiger und fröhlicher gestalten.

1 Comment

User patricksteam

Anstatt eines Sous-Vide Geräts, kann der Beutel doch auch in den Steamer gelegt werden? Da kann ich die Dampftemperatur ja auch auf das Grad genau angeben?

16.11.2017
Report abuse

You must log in to report an abuse.

User Anonymous

Absolut - vzug hat sogar einen genialen Steamer, mit integriertem Vakuumiergerät

16.11.2017
Report abuse

You must log in to report an abuse.

User olioli44

oder energiesparend in den Geschirrspüler ;)

20.11.2017
Report abuse

You must log in to report an abuse.

User patricksteam

Naja, der Geschirrspühler ist halt etwas heiss und schwer zu regulieren;) Gibt glaube ich sogar ein Kochbuch für den Geschirrspühler. Aber Sous-Vide würde ich vielleicht doch lieber im Offen oder in so nem Sous-Vide Geräte machen...

28.11.2017
Report abuse

You must log in to report an abuse.

You must be logged in to reply to a comment


Please log in.

You have to be logged in to create a new comment.

Corporate logo