Once you’ve got your water oven or thermal circulator, a vacuum sealer and food-grade plastic pouches, you’re all set for sous vide cooking. But there are a few other bits of kit which will further enhance your incredible new dishes.
A vacuum canister is a simple, affordable food container that attaches to your sealer, which in turn removes all the air out of it. Canisters are mostly used for marinating, preserving and infusing; you just place meat, fish or vegetables inside, pour over your sauce, marinade or pickling liquor and the vacuum will force the liquid into the food, achieving the desired results in hours rather than days.
A good thermometer is vital for precision cooking, which is, after all, what sous vide cooking is all about! A piece of special foam tape stuck to the side of a vacuum pouch means you can push a probe through it without any risk of pressure loss, so you’ll know exactly when your food hits the perfect temperature.
Once you’ve got to grips with the essential equipment and caught the sous vide bug, keep trying new things. Using the kit at home gives you the freedom to experiment, and because it’s still a new cooking method, you might just create something incredibly exciting – the sky really is the limit!