ZWILLING
Enfinigy
Sous-vide stick, black
The sleek sous vide stick brings restaurant-level temperature control to home cooking. The elegantly designed compact sous vide stick offers an LED-touch display, a stainless-steel heating cover with a minimum and maximum water level sensor built in, plus a handy timer function. Precise temperature control ensures food is cooked to the exact doneness you choose. Equipped with an integrated clamp, the sous vide stick can be used with any pot in the kitchen, no special equipment is needed. And the stick can be used in conjunction with ZWILLING Fresh & Save vacuum seal reusable bags.
Sous vide is a cooking technique that uses gentle water bath cooking under vacuum seal to achieve precise temperatures in your finished product. Cook a steak sous vide to the exact temperature you prefer, then finish it off by searing in a pan just before serving. Sous vide cooking is ideal for prepping meals in advance, giving you ultimate control in the kitchen.
ZWILLING Enfinigy is the revolutionary electrics line that mixes German engineering and innovation with a fresh, sleek design. This gorgeous line combines modern aesthetics with high-performance features and the longest warranties in the industry. Accessories can be added to many of the products for even more robust functionality.
- Sleek and compact: 3.75-inches (with clamp) x 12.4-inches
- LED touch control and hidden display when powered off – lends a clean, modern design to your kitchen
- Temperature control precise to 0.1°F-0.3°F
- Handy timer function
- Stick features clear minimum and maximum water level markings
- Integrated clamp so stick can be attached to any pot in the kitchen
- Cool-touch handle – is safe and energy efficient
- Removable parts and hygienic seamless surfaces – ensure easy cleanup
- State-of the-art high performance – so you can get your task done faster
- Enfinigy electrics offers the longest warranties in the industry
- Pursuant to applicable Quebec regulations, we do not guarantee the availability of replacement parts, repair services, or information necessary to maintain or repair this product or any of its components.
- Item no. 53102-901
- Color: black
- Substance: stainless steel
- Voltage: 120 V
- Frequency: 60 Hz
- Accessories: Sous Vide Stick
- Programs: 3
- LCD Display: Yes
- Power input: 1,200 W
- Net weight: 1.26 kg / 2.78 lbs
- Length of product: 5 cm / 1.97 in
- Width of product: 8.5 cm / 3.35 in
- Height of product: 32 cm / 12.60 in
ZWILLING ENFINIGY Sous-vide
Sous how? Sous-vide is a cooking method where fish, meat or vegetables are vacuum-packed and cooked in a water bath at the optimum and lowest possible temperature. Vacuum cooking is easy with ZWILLING sous-vide products – the ZWILLING FRESH & SAVE vacuum bags and pump and the ZWILLING ENFINIGY sous-vide stick. Simply fill a stock pot with water, attach the stick to it and set the cooking time and temperature – matching accessories such as support grilles and pot lids are also available – during the heating phase, you can prepare your food and vacuum it in the matching bag using the vacuum pump. Once the target temperature has been reached, the bag can be added to the water bath. After cooking, briefly sear at a very high heat – for tasty roasted flavours!
Why sous-vide cooking?
Never miss the perfect cooking point: The sous-vide stick heats the water to exactly the temperature that the food must have in order to reach the desired cooking level. Whether it’s meat or fish, you get completely uniform cooking results from the edge to the core.
Less time management
Sous-vide has another decisive advantage: Less time management in the kitchen. Once the minimum cooking time has elapsed, the food can remain in the water bath at the set temperature, as it does not cook beyond the desired cooking point. This gives you the flexibility to decide exactly when to serve.
Cooking in its own flavour
Vacuum-packed, all flavours are trapped in the bag and do not evaporate into the air or water. Sous-vide gives you a more intense taste experience, whether you are preparing meat, fish or vegetables.
