Chef Ricardo Sabbado

“Cozinha Sous-vide: Sabor, textura, aroma e apresentação inigualáveis!“

"Guia Prático para Cozinhar em Sous-Vide"

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Artigo sobre SousVide Supreme

“A vácuo chega à mesa“.

Ana Cláudia Correia explica o método Sous-Vide

"...sous vide is a nearly effortless cooking method that can make even mediocre vegetables taste like gold-medal winners."

“There could not be a more convenient way to cook: Just push a button, drop the plastic bag in the water, and walk away.”

“The long slow cooking can turn tough cuts of meat incredibly tender. We followed the simple setup instructions and cooked fish, chicken and steaks – all with perfect results.”

"...cook your dinner to perfection, with no risk of an overdone dish."

Time - The Top 10 of Everything 2010

“This technique might be the biggest advance in cooking since the gas oven.”

“Once you sous vide, you never go back...My wife thought I was crazy to get this thing, but already she doesn’t want to eat anything else.”

"It cooks vegetables to tender perfection, steaks to order and leaves chicken juicy and full of flavor."

“Chefs achieve perfectly-prepared meats by cooking them sous vide.”