Sous Vide Without Extra Equipment
Imagine being able to prepare perfectly tender meat or crispy vegetables without having to monitor the temperature or worry about overcooking. Sous vide is a cooking technique where food is cooked at a precise temperature in a water bath, which usually requires special equipment like containers and immersion circulators.
With Ztove, that function is built directly into the cooktop.
You can achieve the same precise temperature control directly on your cooktop, which not only saves you space in the kitchen but also makes sous vide easier and more accessible in your daily life.
How Easy It Is to Cook Sous Vide with Ztove
Once you've chosen your Ztove pot, simply set the temperature directly on the cooktop or in your app, and Ztove ensures it remains stable throughout – just like with traditional sous vide equipment, now without the hassle.
Imagine now a perfectly cooked ribeye, pork cheeks that fall apart, or juicy vegetables with retained crispness – all cooked sous vide directly in your pot.
3 Things You Should Try with Sous Vide
We have cooked many things sous vide in our kitchen. We think you should try the following 3 preparations.
Ribeye Sous Vide
It's often a mix of a little science, instinct, and experience that determines how well you cook your steaks at home. Additionally, there's the quality of the meat, the thickness of the cut, and its internal starting temperature. With sous vide, you can achieve a uniform color and temperature throughout your steak while ensuring a flavorful crust.
Potatoes Sous Vide
Did you know that you remove a lot of good things from potatoes when you boil them? If you cook potatoes at a lower temperature for a longer time, you retain both good minerals and vitamins that would otherwise be boiled out in the water.
There's also the advantage that they never boil over, and you have a much larger window where they are fully cooked without being either undercooked or overcooked.
Whole Chicken Sous Vide
When you have a whole chicken, or a duck, it can be difficult to achieve uniform cooking on all parts. Normally, the breast requires a shorter cooking time than the thighs, which are smaller but more fatty and can stay juicier at higher temperatures.
By cooking the whole chicken sous vide, you just need to ensure that your skin is crispy when you serve the chicken. The sous vide method ensures you get a chicken that is delicious, flavorful, and juicy all the way through.
Try Delicious Sous Vide Recipes at Home
Whether you want to impress your guests or family with delicious food, or want to increase the quality of dishes for yourself, you should experiment with the sous vide technique. It can be used for both meat and vegetables. It's almost only your imagination that sets the limits.
We had Karsten Tanggaard visit us, where we talk about sous vide with and without plastic. When we say sous vide without plastic, it actually refers to brining in a salt and sugar solution, but the cooking technique with Ztove is the same.
Karsten Tanggaard is the author of some of the best-selling sous vide books in Denmark. You can follow the recipes in his book 1:1 with Ztove's kitchen systems.