SousVideMagic is our first cooking enabling device to make sous-vide cooking affordable to everyone. Its sole function is to exert control over a rice cooker or slow cooker, so you can cook sous-vide with precise temperature control. This is a very simple, cost effective and versatile way for you to cook sous-vide, when compared with expensive scientific water bath and immersion circulators. The magic here is the cost. For US$159.50, you can purchase 4^th generation SousVideMagic 1500D to control cookers with heater up to 1800W at 110V (3300 at 240V).  So whether you are a professional or a home cook, you will find SousVideMagic meeting your exact sous-vide cooking requirements.

Why Sous-vide?

Nutrition

Sous-vide is a very healthful way to cook food. Food cooked the sous-vide way is always sealed in reduced oxygen environment with little added water and cooked at low temperatures. The three elements- heat, oxygen and water, most responsible for reducing the nutritional content of conventionally prepared foods are of much lesser scale in sous-vide style cooking.

Special boilable plastic bags used to vacuum-pack foods form a natural barrier, thus oxidation is significantly reduced, preserving the qualities of essential polyunsaturated fatty acids. Moisture and flavors are also preserved in the same manner. Cooking sous-vide is all about using less of every thing- fat, oil, salt, spices and water, this all translate into foods with more retained natural minerals and essential vitamins.

“As with all foods, freshness and minimal processing intervals greatly affect the nutritional profile. Restaurant menu items prepared using sous vide highlight fresh textures and lively flavours, making healthful food more interesting to consume. Because dishes are richer in taste, sous vide cooking appeals to the American palate, while still maintaining valuable nutritional properties of fresh, wholesome foods.”

Jamie Tiampo Seal Appeal: The Nutrition, Food Safety, and Operational Benefits of Sous Vide

A Better Product

When cooking a specific food item using the Sous-Vide technique, one always select the optimal temperature for best nutrition, taste and texture. With appropriate pairing of SousVideMagic with a cooker, you can cook any food with precise temperature control and reap the benefits of your fresh high quality ingredients.

LTLT

Cooking at lower temperatures (LT) for long time (LT) is the essence of sous-vide cooking and has many benefits:

• Foods retain their natural moisture better, shrink less and make more tender.
• Natural flavour, colour and aroma are retained for better sensual values.
• Healthy minerals and vitamins are less likely to be destroyed during sous-vide cooking process.
• Recipes can be easily repeated with consistent results.

Operational Efficiency

Sous-vide allows cooks to plan ahead for better utilization of labour and food ingredients, thus reaping substantial operational benefits:

• Reduce food costs - less food wastage, better yield due to less food shrinkage, better utilization of food ingredients including tougher cuts of meats
• Reduce labour costs - sous-vide lends itself to advanced preparation, batch cooking, more productive kitchen environment and using support labour with less cooking skills.
• Reduce maintenance costs - sous-vide simply requires less energy to cook and make kitchen environment cleaner and cooler

A Word on Safety

Sous-vide kitchens have higher hygiene standards, use fresh food ingredients of highest quality, adhere to stricter control over hazardous procedures and absolutely must enforce precise control over cooking temperature and storage temperature.  Sous-vide cooking is all about always on guard to minimize the risk from food-borne anaerobic bacteria. Whereas, conventional kitchens, because of their high-temperature cooking style, often neglect the  standards set by sous-vide kitchens, this is due to false sense of security and careless attitude more often exhibited by the kitchen staff.