Want perfectly juicy, restaurant-level results without extra gadgets or stress? With the TM7 Blade Cover and Peeler, you can easily cook sous-vide at home, no vacuum sealer, no separate water bath, no clock-watching.
Results that impress
- Salmon: 55 °C for 25 minutes—our most buttery, perfectly pink, melt-in-your-mouth result
- Rib-eye steak: 62 °C for 2 hours—better than any steakhouse
Why TM7 for sous-vide?
- Accurate, stable temperature control
- Parallel peeling and cooking of vegetables
- Minimal user effort, maximum payoff
See how simple it is
Still not convinced? Watch the full step-by-step video and see how incredibly easy sous-vide can be with TM7. It’s your recipe for buttery salmon and steak like the best restaurants—every single time.