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May 6, 2006 03:40 AM

sous vide

  • d

Does anyone here think it's worth getting equipment to do sous vide at home. It sort of seems like hype to me, but I'm curious if others disagree.

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  1. How are you planning on doing it? I've actually heard it is amazing.

    I think you can do it pretty well using a foodsaver and some low simmering water. What equipment were you planning on buying?

    3 Replies
    1. re: adamclyde
      ChowFun (derek)

      I'm wondering whether an electric frypan has controls that will allow one to "sous vide", I also wonder how much water is lost through evaporation, and how often one would need to replenish it for the extended cooking times required for this cooking method?!
      Any ideas or experience?...anyone??!!

      1. re: ChowFun (derek)

        If one has the money and the space, getting the new 3 unit induction buffet unit from CookTek would seem to be the way to go for sous vide as well as general cooking. They put Radio Frequency Identification Units in their pans for the units and these pans communicate with the cooktop to keep a set temperature within the cooking vessel.


        1. re: ChowFun (derek)

          I've actually found my crock pot to be a pretty good tool for that (depending on what I'm cooking sous vide and how hot I want it). It holds pretty darn steady at 190 on low.