Sous vide cooking is easily as cool as it is functional. Sure, it’s not an essential piece of cookware. But, it’s one of the easiest ways to get professional-level cooking results without much effort.
My first foray into sous vide cooking was in 2012, and I’ve used them extensively in just about every restaurant I’ve worked in since. The technique remains the same but options have gotten smaller, more powerful, and less expensive. A perfect recipe for home cooks.
Today, I’ll be using my own professional experience, hours of research, plus a few consultations with fellow chefs to break down three of the best sous vide machines for use in a home kitchen environment.