Sous vide is a French term for ‘under vacuum’. It’s a term that has become increasingly mainstream, used nowadays in various settings in the culinary industry. Be it, TV, books, menus and more, it’s a term that’s gaining more and more recognition.
Sous vide, as a method of cooking, can be used for all manner of foods: meat, vegetables, eggs, desserts, pasta and pulses. There is very little, that sous vide experts are not using or experimenting with, now. Here at grubworkz, we specialise in sous vide meat production.
In essence, sous vide cooking involves vacuum sealing food in a specifically heat rated bag. The vacuum sealed product is then submerged and cooked in a temperature-controlled water bath. This process of encapsulation greatly increases flavour and ensures that healthy nutrients are not lost.
Products are cooked to a precise time and temperature, resulting in a consistent, succulent, perfect cook. Be it slow cooked brisket for fourteen hours or perfectly pink lamb for two hours, sous vide cooking ensures precision, consistency, and exquisite taste.
