The Total Sous Vide system offers a highly insulated, portable cook box that allows you to heat a larger volume of water (24 quarts) and cook larger quantities or sizes of food using less electricity.
When the cooking is done, use the plug on the side of the cook box to drain the hot water. Once empty, you can open the bags of food inside the cook box to avoid messes and spills. The stainless steel rack at the bottom of the cook box also serves as a platform to hold your food before and after searing.
The Total Sous Vide system also offers a commercial quality stainless steel sear station - fueled by charcoal or wood chips - that reaches a grilling surface temperature approaching 1000 degrees. This heat produces a restaurant-quality char and crust with deep, natural flavors.
The sear station is portable, easy to clean, and perfect for both grill-masters and beginners. It’s also great for those who want to grill on the go or lack the space for a traditional grill.
Cooking on the stove and in the oven requires time, concentration, and energy in order to get it right every single time.
Just because you’ve made a juicy filet one night doesn’t mean you’re guaranteed the same outcome the next night. It makes cooking a constant guessing game for which poor taste is the penalty.
Total Sous Vide’s creator, Neurosurgeon Thomas Anderson MD, announced to 15 friends that he would cook them the best steaks they’d ever had for their annual mountain weekend. The pressure was on. The blowback for failing to produce for these neanderthals would be swift and brutal.
He knew sous vide was the way to go, but he wasn’t sure how he was going to fit 15 1.5-inch-thick prime, bone-in ribeyes in a pot. Luckily, a little research on Google yielded a hack involving a cooler and his sous vide device.
But, what about the big finish? He wanted the classic charcoal-fired flavor, a consistent taste-test winner. He knew the steaks needed that delectable char and crust to fulfill the promise of the best-ever. He learned the key was a grilling surface so hot that 15 steaks could be seared quickly and served simultaneously to his hungry, waiting guests.
To achieve this, he built a contraption out of steel chambers and an old campfire grill grate that allowed the coals to burn at a very high temperature. Then, he broke out the stop watch. Four steaks, forty-five seconds each side, then transfer them on to a platter. A beautiful brown crust with the perfect amount of char resulted. The whole cook was done in less than 10 minutes! And they were THE BEST STEAKS EVER!
The process and results were so remarkable that Anderson had an idea. Why not create a purpose-built system based on his mountain weekend experiment?
And viola! Total Sous Vide was born!
We can’t thank you enough for checking out our project and helping us make Total Sous Vide a reality.
We know not everyone will be able to support us with a pledge, so even if you can’t give a dollar or purchase a Total Sous Vide, if you’re a supporter of Total Sous Vide, you can help us spread the word on Twitter, Facebook, Reddit, Instagram and anywhere else you can think of!
Risks and challenges
There are always certain risks that can arise at any moment during a project like this. That being said, we’re confident in our ability to produce, and have taken all the necessary measures. We have a highly qualified team of engineers and have partnered with leading manufacturing and fulfilment companies around the world. We just need your help to bring everything to fruition. Don’t worry, we’re completely prepared to bring Total Sous Vide to your homes, and we have the manpower to make it happen, but if anything comes up along the way, you’ll be the first to know.Learn about accountability on Kickstarter
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