• Dorkfood Sous-Vide DSV

Dorkfood Sous-Vide DSV

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The Sous-Vide technique immerses a vacuum packed sachet of meat into precisely temperature-controlled water. The water slowly brings the internal temperature of the food evenly up to where it should be without scorching, The equipment needed to perform this culinary voodoo had previously only been available to top-chefs, or wealthy foodies, required a highly-precise and very expensive cooker.
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