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    Sous Vide Zakarian

    With the Pro For Home Sous Vide Circulator, you can now easily reap the benefits of this professional technique in your own kitchen, taking the worry out of overcooking expensive proteins like steak and fish, tenderizing tough cuts of meat, and cooking for a crowd with ease. From dinner parties and special occasions to weeknight dinners and lazy Sunday brunches, the sous vide technique will be one you’ll learn quickly and use often.

    Sous vide, literally translated from French, means “under vacuum,” referring to the technique of cooking food in a sealed bag, completely submerged in a water bath that maintains a precise temperature. This method was first introduced in the 1970s, and has been used in professional kitchens for decades thanks to its consistency, accuracy and ability to be left alone while other tasks are completed.

    The Sous Vide Stick can be used attached to any deep pot or vessel, even a plastic bin. Electric outlet needed.

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