4 best sous vide machines for cooking restaurant-quality food, according to professional chefs


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You don’t have to be a Michelin-star chef to master the technique of sous vide in the kitchen. This French method, in which food cooks in a vacuum-sealed bag typically placed in temperature-controlled water, allows for cooking a range of meats, fish and produce — from steak au poivre and halibut, to barbecue tofu and caramelized onions. Using this cooking method, foods retain their moisture, “resulting in a moister final product,” explains chef Daniel Carpenter of virtual restaurant operator Nextbite, who develops the company’s restaurant concepts and menus. The result is often a perfectly-cooked cut of just about anything, and at price you can often stomach: For example, the highly recommended Anova Precision Sous Vide cooker with WiFi is on sale at Williams Sonoma for $139.95. Here are our chef-recommended picks for sous vide equipment:

Simple to use and affordable

Anova Precision Sous Vide Cooker with Wifi

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