Sous Vide Cooking
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 where vacuum sealed food is cooked for a long time at gentle temperatures, which is precisely controlled using a Thermal Immersion Circulator or Water Bath. This method ensures consistency and quality, especially when 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. Looking for the perfect way to make Steak? Try Sous Vide
