KitchenAdvance launched a new model AquaChef Professional Water Oven at the 2012 International Home + Housewares Show this week in Chicago.
Sous vide involves cooking foods, vacuum-sealed in plastic bags, in a hot water bath. The cooking method has become more high-profile thanks to use in gourmet restaurants and by celebrity chefs. Home appliances intended for sous vide cooking only become available in the last 3-4 years.
The new KitchenAdvance appliance, expected to retail at about $160, includes a Seal 'N Fresh Handheld Vacuum System, using plastic vacuum bags to seal in foods. The company's Test Kitchen Director, Chef Melissa Silva, said the cooking method results in moist, succulent meats.
"All you need to do is seal the seasoned food inside the vacuum bag, submerge in the water bath at the required temperature and walk away," Silva explained. "Food is cooked at the finished temperature which makes it virtually impossible to overcook."
After seasoning and vacuum-sealing foods, the user selects the desired end temperature of the food and places the sealed bag in the water. Silva said internal food temperatures will reach but not exceed the temperature of the water bath, and so won't overcook.
to Daily News