SAMMIC Sous-vide cookers Water Circulation: The sous-vide cooker heats water to a very precise temperature and circulates it around the cooking vessel| ensuring even heat distribution. Temperature Control: These cookers feature precise temperature controls| allowing users to set the water temperature to within a fraction of a degree Celsius or Fahrenheit. This precision is crucial for achieving consistent and accurate results. Vacuum Sealing: The food to be cooked is usually placed in a vacuum-sealed bag along with any desired seasonings or marinades. Vacuum sealing removes air from the bag| ensuring efficient heat transfer and preventing the food from floating in the water bath. Immersion Cooking: The sealed bags of food are then submerged in the circulating water bath| where they cook slowly and evenly at the set temperature. Cooking times can vary depending on the type and thickness of the food being cooked. Finishing: After the cooking is complete| some dishes may benefit from a qu, Kuala Lumpur | Kepong | Wangsa Maju | Segambut | Setiawangsa | Titiwangsa | Bukit Bintang | Lembah Pantai | Seputeh | Cheras | Bandar Tun Razak | Jinjang | Bandar Menjalara | Bukit Kiara | Damansara Heights | Mont Kiara | Sri Hartamas | Desa Tun Hussein Onn Titiwangsa | Ampang | Kampung Pandan | Bukit Bintang | Brickfields | Bukit Bintang | Bukit Nanas | Chow Kit | Kuala Lumpur City Centre (KLCC) | Petaling Street | Pudu | Tun Razak Exchange | Bangsar | Bangsar South | Eco City | Mid Valley | Seputeh | Bukit Jalil | Happy Garden | Jalan Klang Lama | Kuchai Lama | Salak South | Sri Petaling | Taman OUG | Shamelin Perkasa | Bandar Tun Razak | Alam Damai | Bandar Sri Permaisuri | Bandar Tasik Selatan | Desa Petaling | Lake Fields | Sungai Besi |