Hotpoint presents a sous-vide cooking kit: food is placed in a vacuum pack and then cooked slowly at a constant temperature in a water bath. This technique retains not only the softness and juiciness of the meat, fish or vegetables, but also the nutritional value of the food.
The Hotpoint includes a 1,300-watt precision immersion thermostat, a vacuum and a book with 50 recipes for healthy eating.
The principle of sous-vide is that the vacuum-packed product is cooked in its own juice at a constant low temperature for a long time. It is important that the water temperature is kept below boiling point. This is controlled by an immersion thermostat accurate to 0.1°C. All you need to do is to set the temperature and time according to the type of dish and immerse it in a heatproof container. The thermostat has a universal mounting principle for any cookware and is equipped with a reliable Dry-running protection system: if the water level is low, it will automatically shut off.
The sous-vide technology enables you to achieve the desired degree of doneness and preserve more nutrients than with conventional cooking methods. For example, with this method you can get perfectly seasoned steaks of any size and density. For example, if you cook steak the traditional way, meat loses up to 40% of its volume because of overheating and dehydration, while sous vide steak is always juicy and tender, just like professional chefs get.
Hotpoint sous-vision cooking set now available.
Suggested retail price is 14,990 Dollars.
I’m curious about the sous-vide cooking method and how it compares to traditional cooking techniques. Can anyone provide insight into the benefits, challenges, and overall experience of using a Hotpoint sous-vide appliance?
I’m interested in exploring the sous-vide technique, but I’m not sure if Hotpoint offers any sous-vide appliances or has any insight on this cooking method. Does Hotpoint have any opinions or suggestions on sous-vide? Are there any specific products or features available for someone looking to experiment with sous-vide cooking? Your input would be greatly appreciated!