Sous Vide Cooking

Getting started with Sous Vide Cooking!

by on Apr.29, 2009, under General Topics

In order to start with sous vide cooking I need:

  • gathering information, books, identifying internet sites of interest,
  • a vacuum machine,
  • a digital thermomether,
  • a device that enable controling very precisely the water temperature.

Those last days I worked on the 2 first points. I purchased the Sous Vide cooking book of Viktor Stampfer (Sous vide – Garen im Vakuumvictor_stampfer_sousvidecooking.org- Cooking in a vacuum - Ed. Matthaes) € 68 in a bookshop. It is a lots of money but I think this is worth it to start on good basis. I also read with a lots of attention the excellent “Practical Guide to Sous Vide Cooking” of Douglas Baldwin. I’ll make some summaries of this document later when necessary.I also looked carefully at vacuum machines. There are thousands of trademarks of vacuum machines and it will be totally useless to compare prices (in the range from € 150 to € 2.500 for professional machines!) and specifications. Therefore I asked for a friend of mines’ advice who told me the German LAVA products had excellent reputation. Then I purchased a LA.VA V.100 for €259. I have a trick for you. If you buy this product from the German site you can benefit from a special offer (2 acryl containers that can be vacuumed and 50 vacuum packing bags of 25×40 cm) that represent a discount of approx. € 50. I should receive this machine soon.

vakuumgeraet_v_100_1

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1 Comment for this entry

  • Paul Mueller

    Thanks for your information. I’m cooking a lot and was testing sous-vide years ago – but being honest, I did not have a good vacuum sealer. Now, I bought a Lava V.300 with pressure gauge and possibility to control the pressure – especially for soft products perfect. I can really recommend this German vacuum machine – and now my results are better because the pressure is much better.

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