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It may sound like some fancy-pants French thing, but sous vide (say “sue veed”) is a pretty simple technique that requires only a few key pieces of equipment. Now, if you’ve found this page, you probably aren’t new to cooking “under vacuum.” But in case you’ve never had the pleasure of cooking food in precisely controlled, low-temp water to the exact doneness you like—welcome!Cooking sous vide is easy. Put <a href="https://www.chefsteps.com/joule">Joule</a> in the pot of your choice with some water, and pick your temp in the app. Then put your food in a bag (or jar!) and drop it in the water. While you wait, pour a drink, chat with guests, or make some fancy sides. Then, right before serving, finish with a quick sear for a crispy crust. The result? The juiciest, most tender meat you’ve ever had the pleasure of cooking.Below is everything we use to cook sous vide in our test kitchen and at home. These equipment essentials are all it takes to achieve kitchen greatness—flaky salmon, impossibly tender chicken, steakhouse-quality steaks. With a little help from a good pot, a few ziplock-style bags, and a great nonstick pan for finishing, Joule gives you the power to cook like a pro. Never have boring protein again!