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Turbo Cooker vs. Sous Vide

What is a sous vide?

The sous vide process involves an immersion unit that heats water at a precise temperature and maintains the temperature for cooking.

The immersion unit clamps onto the side of the pot and swirls the water to further ensure uniform cooking.

The food is placed in a vacuum sealed bag, preventing water from directly contacting the food. Any oil, butter and spices are added to the bag before sealing. These additions will evenly distribute during the cooking process.

How a Turbo Cooker compares:

Sous vide cooks food evenly, cooks tender vegetables and juicy meats all because the food cooks under vacuum in a perfectly heated water bath. In a Turbo Cooker:

  • -Vegetables cook on our steam rack as well in a sous vide.
  • -Meats don’t brown in sous vide. In a Turbo™, SteamFrying™ not only gets tender results but will brown the meat and you can prepare a sauce at the same time, in the same Turbo™.
  • -SteamCooking™ will retain nutrients and just as with sous vide you do not need to add fat.
  • -SteamCooking™ vegetables keeps them as close to their natural raw state as possible and it also allows them to retain their original color, taste, juices and freshness.
  • -Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking.
  • -SteamCooking™ ensures that vitamins such as vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained.
  • - You can bake a cake on the steam rack and chicken in the base, impossible to do with sous vide cooking.
  • - You can reheat a meal in a Turbo Cooker™ impossible to do with sous vide cooking.

What can’t a Turbo do better

  • - A Turbo will come as close to the tenderness in a steak that sous vide can, more closely than any other cooking process.

Sous Vide Explained

Basic Features

Sous vide is a cooking style and not an actual product. Initially a way to preserve fish, meat, and vegetables evolving into a process to cook evenly at a constant temperature.

Sous vide allows the user to set the desired temperature for the water bath and program a time to ensure thorough doneness so you can target the cooking temperature to the exact degree of doneness required for your meat, fish, or poultry.

Sous vide is good at cooking:

  • .Meat
  • .Fish
  • .Poultry
  • .Vegetables

... and other foods that you want tender and moist.

Cooking Advantages

Tenderness and the retention of nutrients are the key advantages of sous vide cooking.

Available Upgrades

Immersion circulators, which are the basic sous vide devices consist of a heating element and a water pump that combine to heat and circulate the water, keeping it a very consistent temperature.

Sous vide water baths are the upgrade and are basically a self-contained unit, a water bath and circulator with a temperature controller and heater.

Issues

Sous vide cooking, by itself, does not allow food to have that finished grilled or seared taste so you need to grill or sear food over high heat after the sous vide process is finished.

In addition to the price of the immersion heater you need a water vesseland then there are costs associated with vacuum sealing your bags.

You need to make sure you have enough space between each sealed bag or the water cant circulate properly.

What is SteamCooking™

SteamCooking™ is the cooking technology/cooking technique that was developed in conjunction with Turbo Cooking. SteamCooking™ is the simultaneous combination of traditional cooking techniques incorporated with the use of steam.