Sous-Vide machine, 8.5 liters BreCom SVC-100

A great way to be on the cutting edge with the cooking and moreover achieve great results with minimal own contribution. With Sous-Vide cooking for maximum tenderness and juiciness. Spice up your meat directly in the vacuum bag and seal and put in the machine and select the temperature and set the timer to the desired number of hours. Use our vacuum bags, they are made to be boilable and are tested and toxin-free even during cooking. As the meat is cooked directly in their own juices preserved all tastes, while the slow and carefully controlled heat gives perfect results throughout the entire piece of meat.

• Casing in stainless steel
• Digital display for setting the desired temperature and cooking time.
• Timer: 0-24 hours
• Temperature: 0 - 99C
• Power: 800 W
• Volume: 8.5 Liter
• Weight: 3.5kg
• Size: 37.5 x 25 x 22.5 cm

Sous vide a method for preparing food. The name of sous-vide is French and means "in a vacuum". The method involves cooking food in a steam oven or a vacuum in the form of an airtight plastic bag and then placed in a water bath. The water bath has a carefully controlled temperature. The advantage of sous vide is that the temperature will be the same on both the outside and inside of the food, that you can cook the inside to the desired temperature without overcooking the outside, this also means that food becomes juicier.
Tip: Season the meat before it is placed in a vacuum bag. The meat is cooked without anyone meat juice disappears and becomes tremendously tender and juicy!
After cooking, it is advantageous to fry the meat in a hot pan to get a nice browned.