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(Toronto)- Sous vide, meaning ”under vacuum”, is a widely known vacuum/water-based precision cooking method that appeals to both professional and home chefs because of its unique ability to cook food not possible with conventional cooking methods.

The newly announced SousVideMagic™ TM-1500D PID (Proportional, Integral, Derivative) temperature controller offers improved temperature precision and stability, dual LED display, a more rugged submersible sensor, plus other unique features to make sous vide cooking easier and safer. Like previous models it continues the tradition of turning ordinary off-the-shelf cookers into constant temperature baths (aka Water Oven™) with simple user interface and affordability.

SousVideMagic is a smart electronic device for precision water temperature control of bain-maries, steam tables, rice cookers, slow cookers, and other suitable electric cookers. It was first developed two years ago and quickly became the standard way to cook sous vide by cooks who want to stay away from expensive sous vide bath equipments manufactured by scientific instruments companies. Through the use of innovative way of sensing water temperature, instantly (like magic), you can turn your choice of cooker into a Water Oven™. Rice cookers has become the choice for creating the Water Oven™ appliance, because they are readily available, cheap and have removable pots and the best thermodynamic characteristics for cooking sous vide without mechanically assisted water circulation. SousVideMagic/Rice cooker also allows you to cook soup and stew without the use of vacuum bags.

Our international base of users has found that SousVideMagic is the most cost-effective way of cooking sous vide. There are many compelling advantages over the competition:

1. Shipping Economy - SousVideMagic is compact and weighs less than 1 kilogram, so it is easy to ship around the world from one central location and you save on shipping charges.

2. Green - When paired with an insulated cooker (e.g., a commercial rice cooker), SousVideMagic is the most energy-efficient (less than 50W per hour) way of cooking long term (up to 72 hours) sous vide recipes. And using your existing or “off the shelf” bought cookers means you don’t have to buy several different, costly single-use cookers appliance.

3. Versatility – SousVideMagic allows you to change the size and type of cookers anytime, anywhere.

4. Portability - The SousVideMagic/cooker pair is portable and can easily maintain a set temperature in mobile catering trucks and off-site kitchens.

5. Application- Many users have found many other innovative uses in non-culinary applications.

Frank Hsu, president of Fresh Meals Solutions, elaborates, “Once you start using SousVideMagic to practise sous vide technique in your kitchen and you experience firsthand the many virtues of sous vide cooking, there is no turning back. It just significantly improves the food you cook. Amazingly tasty food with great texture and aroma really speaks for itself.” If sous vide is for you, you can start with SousVideMagic TM-1500D now.

This 4th generation SousVideMagic™ has been extensively tested in the U.S., Canada, Australia, and Switzerland, and incorporates feedback from hundreds of users of the earlier models throughout the world. Model 1500D ships with two sensors under a 12-month worry-free replacement program.

SousVideMagic TM-1500D ($159.50) can be ordered via here and take advantage of our offer of free shipping within North America (limited time only).

Both SousVideMagic™ and Water Oven™ are registered trademarks of Fresh Meals Solutions

Wall Street Journal

The author uses SousVideMagic to cook all her sous vide dishes. A very comprehensive article on sous vide cooking at the home front.

A Practical Guide to Sous Vide Cooking

This is a very useful and comprehensive guide for sous vide cooking and SousVideMagic is mentioned as a practical way to cook sous vide dishes.

Time Magazine

This article examines future megatrends and in the Kitchen Innovations area it endorses our way of sous vide cooking using precision temperature control over a Crock-Pot cooker.

This article reports that using a PID temperature controller and an off-the-shelf rice cooker, any one can now cook sous vide with good results.

Perfect Steak Every Time!

The most complaints a busy steak house get are often related to the steaks not done to the customers' liking. The problem is that most grill cooks have no sure way to cook steaks to the exact doneness required by demanding customers.

Here is how to do it?

Assuming your steak house's "done-ness" standards are:

and that you only use US Choice and Select (Canada AAA/AA) steaks.

This is how you would set up the cooking line.

After analyzing the statistics, you decided to do something to control doneness for

Medium Rare, Medium, and Well Done which represent 89% of your total steak volume.

You will use the following equipments to control "doneness standard:

Total Can $1,029

For around one thousand dollars, you can solve the problem.

FreedomCookery Principle states that

"If you cook at core temperature, your food can never overcook from a temperature perspective, but make safer and tenderer to eat"

Basically, the idea is to pre-conditioned the steaks to required doneness and hold them at required core temperature waiting for ordering by customers.

The scenario is like this.

When a party of three orders three steak dinners Sirloin (Medium), Rib-Eye(Medium Rare) and Striploin (Well done). The grill cook will perform the following procedures:

1. Get steaks from the appropriate cookers: Sirloin from Pot 1, Rib-Eye from Pot 2 and Striploin from Pot 3.
2. Grill the steaks on a hot grill and only have to concentrate on the their external appearances. Forget about "doneness".
3. When the steaks look nicely charred, take them out and serve.

This way your establishment will make perfect steak every time according to customers' specifications and your staff will be happier too especially the grill cooks.

Sous-vide cooking technology allows you to cook inside first. The inside-out approach will enhance traditional cooking.

Warning: Your customers may still complain about their steaks don't look the same as before. Because using this technology, for example, "medium' means "medium throughout the steak not just in the middle of the steak. Traditional style cooking can never produce a perfect medium-done steak, because the meat area from the core is done to various degree of doneness.  So we need to educate the customers a bit on your new way to grill steaks.