In our view, nothing in the gastronomic world can compete with sous vide. At least not when it comes to cooking methods. With sous vide, flavor, juices, and essence are truly embedded in the ingredient. Carrots cooked sous vide become just tender enough, yet still have a bite, and the natural sweetness and flavor of the carrots are truly highlighted. The lean chicken breast, which is easily overcooked, becomes incredibly juicy, tender, and flavorful in sous vide. And roast pork in sous vide is perfectly juicy and pink with crispy crunchy cracklings.
Yes, there are almost endless possibilities when it comes to sous vide, and the method can be used in both sweet and savory cooking.
Machine or Stick?
Once you have seen the light and realized that your kitchen is, of course, not complete without a sous vide device, you suddenly face a couple of considerations. There are indeed several devices to choose from: Should you, for instance, invest in a machine or “settle” for a stick?
We usually do not recommend buying a sous vide machine if you expect to use it very rarely. The machines are meant to be on display and used regularly.
But if you are like us and sous vide cooking is something you’ll use relatively often, it is clearly an advantage to buy a machine rather than a stick. The machine contains everything you need for sous vide cooking and is significantly quieter than a stick. That’s advantageous so you won’t be burdened with the sound of the device humming day in and day out. The machine is also well insulated, and when the machine is on display, it’s always quick, easy, and straightforward to get started – you don’t need to bring out various components.
Construction of the Sous Vide Machine
A sous vide machine typically resembles a large deep fryer. It is essentially a tank with a built-in heat circulator that ensures the water poured into the tank maintains a completely stable temperature. This means you can cook the ingredients perfectly all the way through – from the inside to the outside.
The ingredient is packed in a sealed plastic bag or vacuum bag and submerged in the water, so all fibers in the entire ingredient are cooked in exactly the same way. When, for example, we cook a whole roast traditionally in the oven, the roast is subjected to very high and intense heat. This means the middle of the roast is usually the most delicious and juicy, while the exterior is drier and less appealing. A roast that has been slow-cooked at a very low temperature is just as juicy on the outside
The Different Machines on the Market
Here, we will attempt to give you a really good overview of the machines available on the market. We have made it our primary task to help you figure out which machine will suit your exact needs best. You might as well choose correctly the first time!
This is a list of the most common sous vide machines/baths you can find on the Danish market. Since prices constantly vary, we do not indicate prices, but we do our best to keep you updated on where the particular machine can be purchased.
At the bottom of the article, you will find a video from “Sous Vide Everything,” which shares some of their general experiences with sous vide machines and sticks.
Editorial Recommendations
SousVide Supreme® Chef
This machine is made of brushed steel and appears robust and professional. The raw look fits into most kitchens and is sure to attract many envious glances from anyone who sees the wonder.
The machine can operate in the temperature range of 30 – 99 degrees Celsius and has a temperature accuracy of 0.5 degrees Celsius. It is relatively quiet and has a simple control panel, and it can hold up to 10 liters of water and 3 kg of meat in the machine.
It is 29 cm wide, 36 cm deep, and 29 cm high and weighs 5.9 kg.
The machine can be purchased at Elgiganten.dk.
All the Other Sous Vide Machines
SousVide Supreme Touch 11 Liter
Compared to previous SousVide Supreme models, this one has a “delayed start” function, allowing you to start the meat via Wi-Fi later in the day. This is really smart if you have a roast that only requires 4 hours, but you are out of the house for 9 hours. If that’s the case, you simply fill the tank with water and ice cubes, so the ingredient stays cold up until the point when the cooking begins.
The machine is double-insulated, so you don’t need insulating balls to stop fluid loss (due to evaporation/steam). At the same time, it doesn’t get too hot to touch from the outside.
SousVide Supreme Touch can hold up to 11 liters of liquid, and there is room for approximately 3 kg of meat in the water bath.
It has a power output of up to 900 watts and a temperature accuracy of 0.5 degrees Celsius.
The temperature can be set in 0.5-degree increments, ranging from 30 – 99 degrees Celsius.
The machine measures 29 cm in height, 29 cm in width, and 36 cm in depth.
It can be purchased here at Sousvide.dk.
Melissa Sous Vide Bath
The machine from Melissa is the cheapest we have been able to find. This would typically be a good solution for the beginner who wants to start without feeling it in the wallet. It could also be an ideal machine if you need an extra bath for the summer house, or when you have guests and have several different ingredients going at once.
There is room for 6 liters of liquid and about 2 kg of meat in this machine. The machine’s power is on the lower end: 520 watts.
You just need to be aware that it is a machine that may be a bit tricky to use in some recipes. The timer, which goes from 30 minutes to 72 hours, can only be set in 30-minute intervals. The temperature range goes from 45 – 90 degrees Celsius with a temperature accuracy of 1.0 degrees.
See an unboxing of the bath here:
SousVideTools® 28 Liter Water Bath with Drain Tap
This sous vide machine is certainly a solution that goes beyond the needs of the regular amateur cook.
There is no doubt that it is made for professionals, such as restaurants, large kitchens, or cafés. It has an impressive capacity of 28 liters.
The machine has a temperature accuracy of 0.1 degrees Celsius and can be set from 35 – 90 degrees Celsius.
One of the things that make this machine highly suitable for a large kitchen is that it has a drain tap for easy emptying of the tank after use.
The machine measures 30 cm in height, 33 cm in width, and 60 cm in depth.
The machine can be purchased at Sousvide.dk.
Oliso Smart Hub
Oliso Smart Hub is undoubtedly one of the most unique solutions on the market. The bath is two-part, consisting of both a bath and an induction cooktop. This means you can remove the bath from the hub once the meat is fully cooked, after which the hub transforms into an induction cooktop. This makes the machine very transport- and travel-friendly, as you do not need a separate cooktop.
The bath has a capacity of 10 liters, and unlike other machines, it doesn’t have a power cord. This means it is super easy to clean, for example, in the kitchen sink.
The temperature range is from 30 – 90 degrees Celsius with an accuracy of 0.1 degrees Celsius.
The cooktop can also be used on its own and has a power of 1500 watts.
Burton Sous Vide
This machine is on the slightly more expensive side of the scale, but it also has the whole package:
- Food rack
- Bath
- Recipe book
- Vacuum system
- Reusable bags
- Sous vide book (in English)
The machine has a capacity of 13 liters and weighs 7 kg. It also has a power of 800 watts, and the timer can be set from 0 – 99 hours.
The temperature range goes from 40 – 90 degrees Celsius with an accuracy of 0.1 degrees Celsius.
The external dimensions are 26.8 cm in height, 38.1 cm in width, and 33.8 cm in depth.
Tests
The American YouTube channel “Sous Vide Everything” presents their take on a test of the best sticks/machines below.
They are not sponsored by the providers, and all machines/sticks are good.
The purpose of their test is to explain what works really well with each of them.