This article contains all the information you should know before buying one of the best sous vide circulator on the market: read on to find out what they are, what foods they can cook, the reviews of individual models, and much more.
A roner kitchen is a tool that allows a water bath cooking of foods that can be controlled by a thermostat. The food, thanks to the water brought to the chosen temperature, is cooked precisely because the proteins do not undergo incorrect coagulation.
Here we had selected the best models of sous vide circulators that are given below.
Buying Guide to Select the Best Sous Vide Circulators
Kitchen roners are devices that allow cooking in a water bath, whose water is set and regulated by means of a thermostat. The cooking of the food is controlled by a probe, which is introduced inside them and when it reaches the desired temperature it keeps it constant until the end of cooking.
They have been present in professional kitchens for many years, but models suitable for home use are currently available.
What Are Sous Vide For?
Kitchen roners are not only used for professional cooking, but also for healthy and low-cost cooking. These appliances, born from the idea of two Spanish chefs, are not only a trend of the moment but a real style of cooking much simpler than it may seem in reality.
There are several models on the market and to get an idea of what can best meet your needs, simply consult the Amazon e-commerce site or the comparative table that we have created for you.
Features and Functionality
Thanks to the kitchen roner, you have the opportunity to cook many dishes early and well, as you just need to understand how it works to make it a precious ally in everyday life.
As for the technical features, it is equipped with a display for regulating the water temperature, a special probe for its monitoring, a thermal circulator, a thermostat, and a system for hooking it to the pan.
The most current models can also be equipped with WiFi, which allows you to program the kitchen from wherever you are, without having to be in the kitchen.
This function is extremely convenient, as it offers the possibility of finding the ready meal as soon as he returns home. The packaging of some models also includes bags for cooking.
Dimensions and Shape
The forms of the kitchen roner are mainly two:
- Cylindrical shaped
- Sous Saw Cylindrical Shape
Its shape can be compared to an immersion blender and can be placed inside any kind of pan and fixed with hooks. It takes up little space and therefore can be stored/transported anywhere.
The display for regulating the water temperature is generally located at the top to avoid contact with the latter. This model represents the ideal solution to start approaching this type of cooking.
Water Cooker
It is a real stove to be filled with water, in which the food to be cooked under vacuum will then be immersed. In some, there are also compartments for placing several in an orderly manner.
It is particularly suitable for professional cooking and takes up much more space than the model just described. It is recommended for consumers who are already familiar with Sous Vide cooking.
There are therefore models suitable for both professional and domestic kitchens. To facilitate its use, there are many recipe books that provide this ancient but more current method of cooking.
What You Can Cook?
The kitchen roner is a valid substitute for the steam oven and allows you to cook many foods in a healthy way, including:
- Eggs: they are the ideal food to start practising with the kitchen roner, since, being made up of yolk and egg white, they cook at different temperatures;
- Meats of all types: whether it is pork loin or ribs, they will be cooked in their juices, thus remaining soft and tasty.
In addition, the addition of fat will not be necessary and the dish can be considered dietetic.
If you want to obtain the typical crosticina of steaks, however, you must finish cooking on the hot grill; - Fish and shellfish: for optimal cooking of bluefish, the optimum temperature is 50 °, while for white fish such as cod and hake it is 55 °. In this case, the pulp will remain soft and juicy, while the bones will come off in no time.
The more fibrous fish such as the breed instead require a temperature of 60 °, as the latter allows optimal relaxation of the muscle and a better final consistency; - Vegetables: thanks to this cooking method, vegetables will retain all the brilliance of colors and all their aromas. To obtain this result, they must be well cleaned, fresh, and intact.
Please note: whatever type of food you choose to cook using the Sous Vide method, it is necessary to know that the approximation does not exist, since it is enough to miss a degree to irreparably compromise the final result.
