Comparison test - 4 sous vide cookers

For the aroma, i.e. the smell and taste of almost all dishes, one thing is essential: cooking at the right temperature - French racks, loin ribs or rump steaks, for example, will never be really appealing at moderate temperatures of 100 °C, neither from the outside nor from the inside. Especially with such demanding dishes, cooking can only result in complete enjoyment if they are cooked through to an optimum degree at the end - no one wants to have tough meat in front of them. After all, even vegetables are only a real treat when cooked al dente. But the precise cooking of many dishes can be a very tricky business: for example, it is difficult to tell whether a steak is medium or well-done before cutting it. Sous-vide cooking is a reliable method that can be used without effort: While sous-vide cookers are now used in all parts of the catering industry, they also make cooking easier for many consumers. After all, such a sous-vide cooker can be used to prepare meat, fish and vegetables, for example, in a completely gentle way - without having to worry about minerals, vitamins and so on. Sous-vide cooking can also preserve the flavour, as meat and fish juices, for example, remain fully in the individual dishes - before serving, you only need to sauté them for a few moments at very high temperatures to give them an appealing flavour coating. This time we have examined 10 different sous vide sticks and 4 sous vide cookers and reveal how these models can be handled, how precisely different temperatures can be reached and how dishes with completely different temperature requirements can be prepared with them.