Sous vide – which literally translates to ‘under vacuum’ – is a cooking method used globally by the world’s best chefs to achieve great flavour and texture – every single time. It is a technique that relies on a precise, temperature controlled circulator where food is vacuum sealed and cooked at a gentle temperature in a precisely controlled water bath for a period of time. This method ensures consistency and quality, whether you are preparing for a high volume service or cooking with delicate ingredients. It is ideal for cooking foods such as lobster or fish as it allows you to control the texture of the product. It also offers a great way to retain vibrant flavour and texture in vegetables and helps you cook secondary cuts of meat for longer periods of times without drying the meat out. Many restaurants cook the perfect steak using sous vide cooking as the main component to the overall process.