You just had the best steak in your life. You have the best grills and ranges money can buy but you can’t duplicate that amazing taste... you try and try but you are not getting the perfect tenderness of the meat while you achieve that desired succulent perfection. You bring up your frustration to your friend who is a professional chef and he tells you that that steak was more than likely cooked by a method called Sous Vide. You google the term and you learn that Sous Vide, which means “under vacuum” in French is a method refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. You investigate further and you learn you just can’t boil some water and throw the food in, you need bags, a vacuum sealer or jars to put the food in to get the restaurant-quality results. High-end restaurants have been using Sous Vide cooking for years to cook food to the exact level of done-ness desired, every time.
The technique recently became popular for home cooks with the availability of easy-to-use Sous Vide, precision cooking equipment like The new Wolf Sous Gourmet Mulitcooker {WGSC100S} counter top appliance or the Wolf SM15TF/S module with a basket accessory. The Sous Vide method of cooking insures your steak and chicken will achieve that once- impossible-to-duplicate taste and the name Wolf insures that the appliance will last and be backed up by the best in industry customer service.
Now with this along with a Wolf Range to sear the meat to finish will give you food bursting with flavor and the tender meat that you have been searching for!