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AquaChef Professional Sous Vide Water Oven with Seal 'N Fresh

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  • AquaChef Professional Sous Vide Water Oven with Seal 'N Fresh
  • AquaChef Professional Sous Vide Water Oven with Seal 'N Fresh
  • AquaChef Professional Sous Vide Water Oven with Seal 'N Fresh

AquaChef Professional Sous Vide Water Oven with Seal 'N Fresh

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Clearance $199.98

Out Of Stock

  • 03069
  • 00357072
  • 856816003069

 

Quick Overview

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  • product information

    AquaChef Professional Sous Vide 

    New Aquachef is at the Center of the Fastest-growing Technique in Both Slow and Conventional Cooking

    The AquaChef Professional Water Oven is a revolutionary cooking appliance that transforms everyday foods into something truly remarkable gourmet restaurant-quality meals with a push of a button. AquaChef cooking is the most effective way to cook. Because water conducts heat better than air: Your meals will cook to perfection in no time; the juices remain sealed inside it; and your good food will remain moist, flavorful and tender. Imagine the juiciest, most flavorful chicken and tender, perfectly cooked steaks just like from a master chef-at home! The AquaChef Professional Water Oven delivers delicious, consistent, and repeatable results in the kitchen, time after time! Seal 'N FreshTM Handheld Vacuum System Seal in freshness and flavor with the Seal 'N Fresh cordless handheld Vacuum System. With the gentle push of a button, the Vacuum System quickly removes air - locking in the food's natural flavors, nutrients and moisture. The cordless handheld Vacuum System is easy to use and small enough to fit in your kitchen drawer.

    Features:

    • Enhanced Texture, Flavor & Tenderness
    • Saves Money and Maximizes Time
    • Consistent, Precise Results
    • Easy to use, Convenient
    • Improved Nutrition and Flavor

    Sous-vide Method Guaranteed to Yield Moist, Succulent and Perfectly Cooked Food

    Vista, Calif.- It is a revolutionary cooking appliance that transforms everyday food into gourmet-quality meals. It is compact, quiet and uses little energy. Cuts of meat that are often difficult to prepare, such as flank steak and brisket, emerge fork-cutting tender. And with the AquaChef® Sous Vide Smart Cooker and its sous-vide method of preparation, it is virtually impossible to undercook or overcook food.

    Developed by KitchenAdvance, the innovative AquaChef makes it simple for home cooks of all skill levels to prepare mouthwatering meats, fish and other items. Sous-vide (pronounced sooveed) is French for "under vacuum." So, in a foolproof system that eliminates guesswork, ingredients are placed in a vacuum-sealed bag and submerged in the water-filled oven, which is preset to the final and most desirable consumption temperature.

    "The AquaChef technique guarantees that you get moist, succulent meats and perfectly cooked meals every time," says Chef Melissa Silva-Torcedo, AquaChef Test Kitchen Director. "All you need to do is seal the seasoned food inside a vacuum-sealed bag, submerge it in the water bath at the required temperature and walk away. Food is cooked at the finished temperature, so that it never ends up raw or dried out."

    The AquaChef Smart Cooker and its accessories retails for less than half the cost of other sous-vide systems found at pricey kitchen stores. It also comes with KitchenAdvance's Seal 'N Fresh™ Handheld Vacuum System, and a set of Seal 'N Fresh™ Vacuum Bags.

    "Only three simple steps are involved," adds Silva-Torcedo. "You add fresh herbs, spices and even sliced lemon to the vacuum-sealed bag, which gives you more intense flavors and textures. Then, set the desired temperature, which can be found in ourAquaChef Cookbook."

    With a push of a button, the Vacuum System removes the air from the bag and locks in the food's flavors, nutrients and moisture.

    The Physics of Food

    The sous-vide method was originally described in 1799 and was re-discovered in the mid-1960s as an industrial process to preserve food. It was essentially reinvented in the mid-1970s by chef Georges Pralus of the famed Restaurant Troisgros in Roanne, France, who applied the method to cooking foie gras. The technique enabled him to retain the fat content and improve the texture of the goose and duck liver. Others followed, experimenting with different foods and recipes, and the method is now used in many high-end restaurants and by chefs such as Paul Bocuse, Thomas Keller, Charlie Trotter and John Tesar.

    With conventional high-heat cooking such as roasting or grilling, the food is exposed to heat levels much higher than the final and most desired internal temperature. In fact, the food must be removed from the high heat prior to reaching its internal temperature goal, the timing of which is a natural talent, a professional learned skill, or a futile attempt that consistently leads to overcooked pot roast.

    What's more, with foods such as chicken and fish, a sufficiently high internal temperature is critical to food safety. Because the AquaChef's cooking bath is set at the target internal temperature, there is never a doubt about producing a perfectly cooked recipe. The system also guarantees that irregularly shaped or thick items are cooked evenly throughout. The AquaChef is perfectly suited for the growing trend of "slow food," or items cooked over long periods of time at low temperatures.

    Cooking times in the AquaChef can vary greatly. A thin piece of fish or a small chicken breast may be finished in a few minutes; cooked too long and at too high temperatures breaks down the enzymes in these foods, turning them into mush. For beef brisket and short ribs, 48 hours of slow cooking is the recipe for culinary greatness.

    At high temperatures, the proteins in meat can be denatured, which means the texture toughens as moisture evaporates. At lower temperatures, cell walls in the food—and in particular with vegetables—do not burst. With sous vide, vegetables can be cooked below boiling point, so that they don't become extremely soft and too tender, and instead retain a firm and somewhat crisp texture. Because the food in an AquaChef has been cooked in a sealed bag and is not exposed to air, it can be refrigerated and stored for a considerable period.

    The Most Versatile Compact Kitchen Appliance on the Market

    Ideal for home cooks of any skill level, the AquaChef Smart Cooker is one of the most versatile compact kitchen appliances on the market today. Home cooks can tenderize tough, less expensive cuts of meat; eliminate added fats or oils; keep foods at the correct temperature until they are ready to serve; and enjoy easy cleanup. Economical, healthy, and restaurant-worthy meals are easily prepared with the AquaChef, including everything from a ham and eggs breakfast to steak and potatoes dinner.

    About KitchenAdvance: KitchenAdvance believes in making gourmet cooking easy and affordable. Working with suppliers and designers to develop quality and cost-effective alternatives to high-priced cooking equipment, it is committed to helping people cook better, healthier, and have more fun doing it. Since 1987, KitchenAdvance has worked to discover and provide gourmet-cooking solutions.

  • product details

    SKU 00357072
    model no 03069
    product dimensions No
    shipping weight 11.5 lb
    brand AquaChef
    color No
    material No
    MFG: product manual No
    MFG: warranty No
    MFG: specs No
  • reviews

    AquaChef Sous Vide Review by PVnative
    Rating
    Over the past year, I had read some reviews and articles about sous vide cooking and discovered the AquaChef, as well as some other products for sous vide. Despite doing quite a bit of cooking at home, I had never tried sous vide, but was aware of the technique as something being used by top chefs in restaurants. I held off on purchasing any sous vide equipment and then I saw the AquaChef here on Kitchen Collection. With it being Thanksgiving time, I said what the heck, and decided to purchase a unit though Kitchen Collection. The ordering process was a piece of cake, and sure enough my AquaChef arrived the day before Thanksgiving. Great timing. We hosted Thanksgiving at my house, and since we had some guests that are pescatarian, I figured we’d use the AquaChef to prepare some salmon to have with dinner. So Thanksgiving morning, we set up the AquaChef, which was an easy and quick process. So easy, that even my 5-year-old could help with the set up. After he finished using the Seal N Fresh vacuum sealer as a pretend drill, we placed the already seasoned salmon in the vacuum sealed bag, sealed it up and placed it in the AquaChefs water bath. We let it cook at a low temperature for about two hours and it was ready to serve with dinner. It turned out moist and flaky and was a big hit with dinner with those who ate it. Success! The AquaChef is really easy to use. If anyone is interested in giving sous vide a try, then I would recommend this product. (Posted on 12/11/13)
    Lovin' It! Review by Dee Dee
    Rating
    One of my friends actually told me about sous vide cooking. Then I saw it mentioned on the Food Network Channel as being the latest food trend in five-star restaurants. Sounded like a cool idea, so bought one. Ordering through Kitchen Collection was quick and convenient, but I was especially impressed with their fast shipping. The AquaChef arrived the day before Thanksgiving, which gave me plenty time (and holiday-guests) to try it out with.

    Once I got the hang of it, sous vide became second nature - I just seasoned my meat and veggies, sealed them a in vacuum bag (included) with my vacuum sealer (also included), then cooked at the suggested temperature and time. It does what it promises - made one of the best steak and vegetable dinners we've ever had. We had a delicious turkey in the oven, but everyone wanted the steak (I know what's going on everyone's Christmas List this year!). Today I made lemon pepper salmon, and OMG! The friend that told me about sous vide has this exact same unit and will be coming over to give me some recipes and tips. She can work magic with the AquaChef - quick, convenient, no-mess AND nutritious meals? Can't wait!

    I've been completely obsessed with researching and trying all things sous vide. Absolutely no regrets! (Posted on 12/4/13)
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