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So, what's sous-vide?

SOUS-VIDE

It's cooking under water with precise temperature control.

Sous-vide means “under vacuum” in French, and if you go on Wikipedia, you’ll find out there’s plenty of arguments on what sous-vide is or isn’t, and how should or should not be done.

For us, sous-vide is a way to cook food with such precision that we get results we could never get otherwise. Instead of steaming a filet of salmon and overcooking most of it, we cook it at the exact temperature it needs to be to fit our taste.

Many great restaurants rely on sous-vide to make the food we love. We’re here because we think sous-vide needs to be better designed to be perfect for home cooking.

Meat & Fish

Meat & Fish

Veggies

Veggies

Eggs

Eggs

JUICIER AND TENDER

The zip seal bag allows food to cook on its own juices. You'll notice the difference.

KEEP ALL NUTRIENTS

Sous-vide retains more nutrients inside food than other cooking techniques.

PRECISE CONTROL

Precise temperature control stands for keeping the inside at the same doneness as the outside.

1. SEASON & BAG

Season your food with herbs of your preference, put it inside a zip seal bag.

2. PUT IT INSIDE WATER

Put the bag with your food inside the water bath and select the temperature.

3. SERVE

Serve it directly or sear for a few seconds in a pan or with a torch for crisp exterior.

RETAIL

$599

$399

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Shipping Early 2017.