Sous vide is a solid technique that uses gentle, steady heat to achieve texture that’s hard to match with other methods, especially when you’re working with delicate cuts. And there’s another bonus: once you set the temperature, it stays there. The food cooks evenly at its own pace, and you get time back to handle everything else.

Most kitchens run sous vide with an immersion circulator to keep the temperature locked in. Use bags made for the method—vacuum-sealed if you’ve got the setup, or a sturdy, heat-safe bag you seal after easing out the air under the water. Add a little flavor if you want, like lemon zest or herbs with salmon, a sprig of thyme for chicken, maybe garlic or chile for short ribs. Keep it simple, then let the heat do the work. Once it’s in the bath, you’re not turning, chasing hot spots, or babysitting a pan. It just cooks clean and even.

The biggest advantage of sous vide is the precision. And if you’re used to working with Ovention on the line, you’re pretty particular about precision. The sous vide temperature never spikes, so proteins hang onto their moisture instead of tightening up and drying out.

Our Sous Vide Grilled Salmon stays moist and tender from edge to edge without drying. Choose the exact texture you want—anything from buttery and translucent at lower temps to moist and flaky at slightly higher ones—and it hits that mark every time without overcooking.

Once your protein is out of the water, a quick hit in the oven adds the texture and color the bath can’t deliver—set a glaze on salmon, crisp the skin on chicken, or give short ribs a little shine. Ovention ovens handle that part with the same precision, bringing your dish to life without stepping on the gentle work of the sous vide.

Sous vide gives you that slow, steady cook for delicate proteins. Your Ovention oven brings the satisfying finish. It’s a smart pairing for perfect results.