The Sansaire is smart, sleek, and simple. Beauty and brains in sous vide machine. The Sansaire is used in some of the world's best restaurants and professional chefs rely on sous vide for precise and predictable results.
Adjust the temperature with a simple twist of the ring
Easy to read display shows temperature within 0.1 of a degree
Hearty stainless steel clamp holds fast to the wall of your container
Cook a better steak than expensive steakhouses, for a fraction of the cost
The Sansaire takes up as much space as a champagne bottle and uses pots or containers you already own
The same lifestyle benefits of slow cooker cooking, but without dried out, overcooked proteins
Heat milk or formula to precisely 98.6 DegreeF for worry-free feeding
Fits in your drawer for easy, convenient storage
WHAT IS SOUS VIDE
Sous vide is a cooking method that uses precise temperature control to achieve perfect, repeatable results that you just can’t replicate through any other method. Foods are cooked evenly from edge to edge, to the exact doneness you want. And because foods won’t overcook while they hang out in the water bath, dinner is ready when you are.
NAIL IT EVERY TIME
Keep poultry juicy, and never worry about dried-out white meat again. Cook fish with confidence, whether you prefer your fillet lightly cooked or well done. Experience the richness of sous vide eggs: perfect poaching, every time. Retain all the nutrients in vegetables, and use less fat without sacrificing flavour.
Precisely control the doneness of steak, and tenderize tough cuts. The gray bands of overcooked meat (right) are an inevitable consequence of the way heat travels from your skillet through your food. With sous vide (left), there's no temperature gradient – just perfect doneness edge-to-edge.
HOW TO COOK THE STEAK OF YOUR DREAMS
This is going to be a little different than the way you’ve cooked steaks in the past, but you’re going to love the results. Achieving the right doneness (rare, medium-rare, medium, and so on) doesn’t require expert timing or x-ray vision. All you have to do is choose the temperature you prefer.
HOW TO COOK EGGS SOUS VIDE
Cooking eggs sous vide is a rite of passage for every owner of the Sansaire. Whereas perfectly poaching an egg is a difficult and noteworthy achievement in traditional cooking, you can perfectly poach a dozen eggs sous vide with your eyes closed. By allowing the eggs to cook slowly over 45 minutes, their texture will become fudgy and silken.
HOW TO COOK FISH LIKE A CHAMPION
You’re about to cook the best fish you’ve ever eaten. It will be moist and tender and blow your mind in ways that traditional cooking can’t replicate. Because fish is so delicate, small differences in cooking temperature have a big impact on the final texture. Good thing we leave nothing to chance.
32°F - 212°F / 0°C - 100°C
6 Gal / 23 L
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