11 Sous vide cooker 01/2018

Sous-vide cooking means slow cooking at constantly low temperatures in a water bath. This keeps fish and meat juicy and soft; they do not overcook. However, the cooking method requires a certain amount of technical input: in addition to a vacuum generator, you also need a cooker. This is available in two versions: as a stick and as a tank. We have tested both. Of eleven sous-vide cookers in the test, four are good - and four are dangerous (prices: 60 to 175 euros).