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PREPARATIONS
For sous vide cooking you’ll require some additional tools beside the sous vide device.
Water container
You will need a water container, such as a polycarbonate container, a high pan or even a bucket. The
container should be capable to withstand temperatures of up to 100 degrees (boiling water) for an
extensive period of time. The recommended depth of the container is between 15 and 19 centimetre.
The volume of the container should not exceed 30 litres (measured from bottom to water line). The
smaller the container, the quicker the water will heat up.
Vacuum bags
You will require bags to watertight seal your food. The bags should be able to withstand temperatures
of up to 100 degrees Celsius and must be safe for food. For hygienic purposes we recommend to always
use new bags and to avoid the reuse of bags. Always check sealed vacuum bags for leakage before use.
Vacuum device
For an optimal result we advise the use of a vacuum device. A vacuum device will remove the excessive
air from the vacuum bag and seal it properly. The thermal conductivity is much better with all the air
removed and the change that your bag will start to float in water is a lot less compared to bags
containing some air.
