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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.