Sous Veats Kitchen


Carey Copeling created to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately cooked a steak – he was blown away with the results. Since then, his Anova hasn’t gotten a rest. He's cooked everything he can – veggies, fish, chicken, lamb, sausage, pork belly, seafood, beef, more beef, infused beverages, eggs…the list goes on. was created to share his experience with other passive cooks to see if the sous vide technique can be the conversion point to others as it was for him.