Cook Sous Vide directly on your cooktop

Sous Vide without extra equipment

Imagine being able to prepare perfectly tender meat or crisp vegetables without having to monitor the temperature or worry about overcooking. Sous vide is a cooking technique where food is prepared at a precise temperature in a water bath, which usually requires special equipment like immersion circulators and water baths.

With Ztove, you don’t need to invest in extra equipment.

You can achieve the same precise temperature control directly on your cooktop, which not only saves space in your kitchen but also makes sous vide easier and more accessible in your daily life.

How easy it is to cook Sous Vide with Ztove

Once you’ve chosen your Ztove pot, simply set the temperature directly on the cooktop or in your app, and Ztove ensures it stays stable throughout the process – just like traditional sous vide equipment, but without the hassle.

Now imagine a perfectly cooked ribeye, tender pork cheeks that fall apart, or juicy vegetables with their crispness retained – all cooked sous vide directly in your pot.

In the Ztove app, you’ll find plenty of recipes that guide you to perfect results every time, whether you’re cooking meat, vegetables, or something else

Ribeye sous vide
Pork cheeks sous vide
Chicken sous vide
Many other recipes, including vegetables cooked sous vide.

With the Ztove hob, not only do you get a sous vide tub and wand in one, but there are a myriad of options – including rice cooker, deep frying, automatic programmes and much more – that can make your life easier while achieving the same great results.

When you cook food at a lower temperature than normal, the food needs a correspondingly longer time. Depending on various factors such as the raw ingredient and the amount being cooked, the time and temperature will vary.

3 things you should try with Sous Vide

We’ve cooked many things with sous vide in our kitchen. We suggest that you try the following 3 preparations:

Ribeye sous vide

It’s often a mixture of a bit of science, instinct and experience that determines how well you cook your steaks at home. All that in addition to the quality of the meat, the thickness of the cut and its internal starting temperature. With sous vide, you can get a consistent colour and temperature throughout your steak, while ensuring a flavourful sear. See our recipe here.

Potatoes sous vide

Did you know that a lot of good things are removed from potatoes when you boil them? If you cook potatoes at a lower temperature for a longer period of time, you retain good minerals and vitamins that would otherwise be boiled and cooked out in the water.

There’s also the advantage that they never boil over and you have a much larger window of opportunity to cook them without undercooking or overcooking them.

Whole chicken sous vide

When you have a whole chicken or duck, it can be difficult to get an even cook on all parts. Usually, the breast needs a longer cooking time as it can dry out quickly. The thighs are smaller but more fatty and can stay juicier at higher temperatures.

By cooking the whole chicken sous vide, you just need to make sure that your skin is crispy when you serve the chicken. The sous vide method ensures that you get a chicken that is delicious, flavourful and juicy all the way through. Afterwards you can put it in the oven at a relatively high temperature to ensure crispy skin. Find the recipe here.

Benefits of Sous Vide

The sous vide method offers a number of benefits, including nutrient preservation, versatility in cooking both meat and vegetables, and the ability to turn cheaper cuts into tender and flavourful meat.

Preservation of nutrients

Sous vide prepares food at a lower temperature in vacuum sealed bags, which helps preserve the nutrients in the food. This is because they are not lost in the same way as with traditional cooking with high heat.

Sous Vide vegetables

Sous vide is not only reserved for meat, it’s also a great way to cook vegetables as they retain their natural flavours and nutrients in a unique way. Sous vide vegetables retain a deliciously crispy texture without tasting raw. They remain juicy and full of flavour.

Some simple but very delicious vegetables you can cook sous vide are:

• Carrots
• Parsnips
• Beetroot
• Asparagus broccoli
• And many more.

After cutting them into equal pieces, place them in either a vacuum bag or a tightly sealed bag along with flavourings such as rosemary, garlic or olive oil.

Afterwards, lower the bag into a pot of water heated to the desired temperature and cook for the specified time. It is important to adjust the cooking time based on the thickness and density of the vegetables. Ztove also makes it possible to lower vegetables or meat directly into the tempered pot, without sous vide containers or other equipment normally used in the sous vide method.

Cooking cheaper cuts of meat

If you buy some of the cheaper cuts of beef, for example, you’ll find that they have a tougher texture if you simply fry them in a pan. The sous vide method is perfect for making these cuts tender and juicy. It opens up a whole new opportunity to enjoy cheaper and lower-fat meat without compromising on flavour.

With Ztove, you can cook sous vide directly in your pot while preserving your kitchen counter space.

Get Started with Ztove

Would you like to cook with temperature instead of levels 1-9? Then Ztove should be your next cooktop.
When you purchase a Ztove, you’ll receive a free 24 cm frying pan and a 3L pot. You can use your old pots and pans as usual with levels 1-9.

See cooktops  See pots and pans