10 Best Sous Vide Garer of 2018

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Sous Vide Garer Guide

In the year 1970 in France the triumphant advance of the Sous Vide Garer started for the kitchen. Initially, this was a device that was used only in the upscale gastronomy. At that time, these systems were still manufactured in biological and chemical laboratories and this was complicated and cumbersome. The technique has been further optimized over the years, however, and in the meantime, home cooks can also rely on the simple recipes and convenient cooking method of the home Sous Vide Garer swear. This is not surprising, because the gentle technique guarantees the preservation of important vitamins in the vegetables and the toughening of the meat is prevented. Sous Vide means translated from French cooking under vacuum. In the kitchen, it is a form of low-temperature cooking and in a bag in the cooking method, vegetables, fish and meat are vacuumed. In the water bath, the food is prepared at a temperature of below 100 degrees Celsius. So who is one Sous Vide Garer Recipe has, needs the Vacuumincluding the plastic bag. The meat remains tender and aromatic and the vegetables remain valuable vitaminsreceive. With the devices overcooking is not possible and further work can be done during cooking. When the bag has been filled with preferred foods, the weld is smoothed and placed against the sealing strip of the vacuum sealer. It is sufficient to press a button, so that the bag is firmly vacuumed and then he can in the Sous Vide Garer to be put to a boil. For a beef steak, the temperature is 56 to 62 degrees and the cooking time is 30 to 250 minutes. For fish it is 55 to 58 degrees and the cooking time is 10 to 60 minutes. Poultry needs 63 to 65 degrees and about 20 to 90 minutes as cooking time. Vegetables, on the other hand, take 20 to 35 minutes at 85 degrees.

The capacity and the material

In a Garer the usual capacity is 6 liters and this for domestic use. A recipe can be prepared for up to four people. Of the Sous Vide Garer with the volume of 2.5 to 3.5 liters is recommended more for single households. A minimum 8.5-liter cooker is recommended when hosting a larger company or an extended family. The housing of the Garer is usually made of plastic or stainless steel. In comparison to plastic stainless steel looks more elegant and the heat from the water can be stored longer. In the case of plastic housing, however, the advantage is that different colors can be selected. Due to the colors, the appliances can always be adjusted to the kitchen’s furnishings. For some garers, there is the advantage that they can be cleaned very easily. The inner pot can often be taken out and it is then simply placed in the dishwasher. Many of the models have a non-stick coating and this can be very sensitive to the dishwasher. Best of all, the Sous Vide Garer always reads the description before cleaning. In the description there are always tips for optimal cleaning.

The temperature and the care

Usually, the temperature setting can be easily made on the front display. When buying, make sure that in any case with the device, the temperature of at least 85 degrees Celsius is possible. The maximum deviation should be one degree. This temperature is needed so that vegetables can be gently cooked without losing vitamins. As a rule, the devices can be easily cleaned and maintained. In most cases, the inner pot can be removed from the devices. By hand, this can be emptied and washed off. Some of the products also have dishwasher-safe elements. The best is always the instructions for the device or read the manufacturer can be read. After all, every buyer wants the original shine after several cooking processes.

Important information about the Garer

Many ask themselves what the Sous Vide Garer is used for, albeit in the ovencan be cooked. The Garer can be operated absolutely simply regarding the handling. If the device has been set, the signal waiting at the end of the cooking time is awaited. In the device, the cooking is practically impossible. The food is sealed in a vacuum bag and all vitamins are retained. Especially the vitamins are very important for a balanced diet. Anyone who wants to purchase a large cook can basically cook for themselves. Everyone should pay attention at this point, however, that the time required is significantly greater, because it must be heated, the large amount of water. So if you want to prepare more single portions, you should buy a device with a lower volume. If you want, you can buy a Sous Vide Garer also used and here are many used models available. However, it should always be kept in mind that the devices have already been used and may not be as powerful as new products. Some of the used devices also have defects. If you want to buy a new device, you still get a guarantee. The warranty is very important because damaged equipment can be returned. New devices can be conveniently purchased in the online shop or directly from the manufacturer.

The most important information about the Sous Vide Garer

Sous Vide is the French word combination for under vacuum. It quickly becomes clear what the garden is all about. The food comes in a bag, the air is pumped out and then welded. The bag containing the food is placed in a water bath, with which it must be completely wrapped. It is the very careful cooking process at low temperatures. The temperature can be kept constant for a long time. Thanks to the welding in, all nutrients, flavors, juices and liquids remain in the food. In the end, they can not escape compared to the preparation in pots and pans. As a result, there are very flavorful, tender and juicy dishes. At temperatures, cooking or overcooking is excluded. Finally, compared to the surrounding water bath, food can never get warmer. In the 1970s, the cooking method was created in France and this by the experimentation of some French top restaurateurs. Previously, there were not yet the technical possibilities for this process. Thereafter, high costs still reserved these special equipment for the professional top gastronomy. Only for some time, there are the devices for ambitious home cooks, where an investment is worthwhile. Some products are now available for well below 500 € and even beginners with normal income can then try the garden. Two devices are needed for the process, namely the vacuum sealer and the Sous Vide Garer. Occasionally combi devices are offered, which can do both, but these are usually costly. The Garer has only the technical challenge that the temperature of the water bath is kept constant for several hours sometimes.

ProfiCook PC-SV 1112 Sous Vide Garer

ProfiCook PC-SV 1112 Sous Vide Garer Stainless steel housing Precise cooking of food through electronic temperature control (maximum deviation +/- 0 …

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*Last update on 2018-07-30 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API