Sous-vide cooking

Until some time ago, sous-vide cooking was only used in gourmet kitchens. Suitable devices were too expensive and complicated for interested private consumers. Fans swear by this method of preparation, as sous-vide cooking makes meat and other foods particularly tender, which is due to the gentle preparation. Sous-Vide stands for "cooking in a vacuum", which means that you vacuum the meat and then cook it in a water bath at moderate temperatures for a longer period of time. The difference to classic low-cooking is that you don't need an oven, and if you do, you only fry the piece of meat at the end. You can also add herbs and other spices to the vacuum bag, so the taste can unfold better. 

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43 products

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Anova - precision cooker

La Vague - Sous-Chef CH Version

Proficook - Sous-Vide Stick

La Vague - Sous-Chef CH-version + insulation balls

Anova - Nano

La Vague - SOUS-CHEF Sous Vide Container Set

La Vague - Balls

Steba - SV 100 Professional

Koenig - Sous Vide Starter-Set

Anova - Precision Pro

Proficook - SV-1112 Sous-Vide

Koenig - Sous vide cooker

WMF - LONO Sous Vide Garer Pro

Steba - SV50

Steba - SV 80