Back to top
    Of all the one-touch programs on the Fissler Souspreme Multi Pot – and there are 18 of them – integrated sous vide may be the most intriguing. Food is cooked in a water bath for a precise amount of time at a precise temperature, for perfect results every time. Sous vide is trending because it’s an easy way to enjoy a better meal. Widely used by professional chefs for years, sous vide is ideal for meat, poultry, seafood and other proteins, because it ensures the doneness you desire. Just seal the food in a plastic bag and place it in the water bath for the time and temperature indicated in your recipe, and the Souspreme Multi Pot will do the rest. Sous vide retains nutrients and tastes better than traditional methods of cooking due to the lower temperatures and longer cooking times, with the food in a sealed bag. The flavors, aroma, color and texture of food are enhanced. The sous vide process relaxes the fibers in meat, poultry and seafood, so the flavors of marinade and seasoning
    Root vegetables have been a delicious part of healthy eating of many cultures and cuisines for a long time. Home cooks continue to explore all the varieties and wonderful flavors, while enjoying these nutrient-rich tubers. The good thing is the good underneath When we think of root vegetables, we often think of potatoes, parsnips or carrots. But there are so many additional tasty choices including radishes, turnips, Jerusalem artichokes, celeriac, fennel, jicama and beetroot. Root vegetables not only bring strong and robust flavors to your table, but they are also budget friendly! They are extremely versatile and can be prepared in multiple ways – sautéed, roasted, fried, baked, and even raw. Available year-round, root vegetables are the power plants of the vegetable world. Knobbly superheroes for the health Generally, all roots are very healthy and contain fiber, potassium, calcium, magnesium and iron in addition to dietary fiber. For example, all radish varieties contain pungent-ta