Frequently Asked Questions

Which type of vacuum bag should I use or do I need?  We have a quick answer for you that works across all known vacuum sealers.

Typically, for rib-eye steaks, the tray can hold two steaks in a single layer, while for sirloin or filet mignon, three will also fit. You can also cook four to six pieces by stacking them, but for better results, we recommend wrapping the stack in aluminum foil.

Instead of using water as a medium for heat transfer, Neovide heats the food directly through the inner tray and thermal radiation. It combines built-in temperature sensors, algorithms, and a food probe to achieve truly precise temperature control. In Sous Vide mode or Marinate mode, the vacuum function is activated and the chamber is under vacuum. It is as if...

Yes, altitude does impact vacuum sealing. Vacuum pump performance is impacted by atmospheric pressure because free air is less dense at higher altitudes and therefore reducing the capacity and maximum vacuum pressure that can be attained. 

Very little.  That’s the beauty of cooking sous vide.  It’s all done in sous vide grade bags, so the clean-up is easy and quick.  You’ll need to empty the water from the vessel as needed, clean and refresh.

Yes, when cooking raw frozen ingredients, the cooking time should be extended at least an hour to allow foods time to thaw.  For previously cooked and frozen, this can vary between 30 minutes to 1 hour depending on the thickness and type of foods being re-heated.

Once your food has been properly cooled with the quick chill method, we recommend no more than 48 hours. 

For Immersion, you’ll need the circulator, a water vessel, sous vide grade bags and a vacuum sealer.  If using the water bath, you’ll need sous vide grade bags and a vacuum sealer.

Between 132F and no more than 185F.  Temperature variations for cooking Seafood and fish and would normally be between 110F and 135F.

Yes, we recommend using food-grade polyethylene, BPA free bags for cooking food with this method.  Virtually all sous vide bags are made from this type of plastic and most name brand food storage bags are made from polyethylene.  Always follow the standard Food Safety Guidelines  as you would with any for any cooking method.

Vesta specializes in designing, developing and manufacturing products focused on precise-temperature food preparation. Vesta has a dedicated team with more than twenty-five years of research and development innovation success in consumer kitchen electrics.

Any protein, vegetables, fruits, eggs, desserts, rice, pasta and even infusions, such as cocktails and oils. Try quick pickles and jams too. Experimenting is half the fun!

Yes, you can cook similarly to a crock pot meal in one pouch.  Be sure to follow the guidelines for the sous vide method of a one pot meal.  Times and temperatures will vary.  Most proteins used for a one pot meal will render well done, but very tender.  The temperature will be dependent on what type of vegetables you...

That depends on the size of the vessel you’re cooking with.  The general requirement is that the food in the pouches should be completely submerged in the water.  To ensure even cooking, we suggest using the pouch rack.  This will allow you to cook a larger quantity of food and even temperature control throughout the bath.  For example; in a...

Make sure to use food-safe plastic bags If you're not planning on eating immediately, chilling a food in an ice-water bath before refrigerating is always recommended (and freezing) for long-term storage. This ensures that the food doesn't spend long in the danger zone, and minimizes any potential for trouble.  Equipped with these simple precautions, you can confidently navigate the delicious...

Taste, texture and nutrition. Overcooking your food is nearly impossible and allows perfectly cooked food every time. You can plan and save time without compromising the quality.