A sous vide water oven is a device that heats food in water and is capable of reaching up to 185 degrees Farenheit (85 degrees C) and holding the temperature constant.
Sous vide water ovens are commonly used by home cooks who wish to create perfectly cooked foods such as meat, fish, and vegetables, even though the water bath temperature might be different than the standard cooking method.
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How Do You Use a Sous Vide Water Oven?
Using a sous vide water oven is an overall similar process to using a sous vide immersion circulator. The main difference is it requires less setup.
Here are the steps to using a sous vide water oven:
- Fill the water oven with water
- Turn on the water oven and set it to your desired temperature
- Season and bag food, making sure the air is removed from the bags
- Place sealed bags into the water oven, close the lid, and start the machine
See also: Anova Prevision Oven Review
Why Use Sous Vide Water Oven?
A Sous Vide Water Oven or Circulator is an immersion circulator that combines temperature control with water circulation.
The Sous Vide Water Oven provides a precise temperature of 38-40°C (100-104°F) within a sealed container and the water circulates around the food, maintaining its internal temperature.
As a result, foods cooked by the Sous Vide Water Oven are moist and juicy without drying out.
How Does a Sous Vide Oven Work?
A Sous Vide Oven is a device that circulates water at a very precise temperature through sealed bags of food or ingredients, thereby cooking the food evenly without the need for a fan.
Sous vide is a French culinary technique that uses low temperatures to gently cook food without any additional heat source or agitation.
How Sous Vide Oven Different From Immersion Circulator?
A sous vide oven uses water to create a vacuum seal, whereas an immersion circulator uses hot air to create the same effect.
Both products achieve the same results by immersing food in a sealed cooking chamber at a consistent temperature.
An immersion circulator does not heat the water or cook foods. In fact, immersion circulators can be used to keep a variety of foods at temperatures above and below the boiling point.
Instead, the sous vide oven heats the water and then circulates it through the cooking chamber, maintaining the precise temperature.
In conclusion, Sous vide water ovens are great for making food that is always cooked perfectly. It also makes it easier to control the cooking temperature and time.
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