Anyone seen this water bath oven?

[mariadnoca]

I got a spam about it today in email. Ummm, how is this different than putting a foodsealer pouch of food into a pan of water on the stove?

It seemed so silly I had to share. Someone correct me if I'm wrong.

http://www.cooking.com/products/shprodde.asp?SKU=281867

 

[woody]

I think it was mainly used in restaurants, now a "home" model is

available. I believe the water temperature is very very low and the cooking times are very long to insure even cooking. I'm sure someone more knowledgable about it will chime in though.

 

[music-city-missy]

Cooking sous vide is AWESOME!!! Of course it should be at $500

Until now the cheapest one was around $2k. Thomas Keller did a whole book on it - the one prior to this newest one.

It's like poaching but it doesn't let any of the flavor leach into the poaching liquid. You can get intense flavors by putting herbs, oils, flavors in the pouch.

The real trick is that it holds the water at constant temperatues which is almost impossible to do in a saucepan. You can get similar results using a FoodSaver bag - it's the constant temp that is so special.

I wish I could describe the texture - think are just like velvet - tender and melt in your mouth.

 

[sandi-in-hawaii]

Maybe you don't need a $500 machine - just a cooler!!! See the link...

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29