Sous Vide

What is sous vide

French term for “under vacuum” a method of cooking food, sealed in airtight plastic bags, in a water bath or in a temperature-controlled steam environment for longer than normal cooking times, but to a very precise temperature -72 hours in some cases.

The technical intention of this method is to cook the item incredibly evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain an extremely succulent and moist eating product.

Who else uses it

Sous Vide is successfully being used throughout the mainstream food manufacturing industry, retail & food service/hospitality sectors, even home kits are slowly becoming a “must have” appliance for the creative home cook. If fact many leading 3 star chefs use this preparation method of cookery for producing amazing dishes to add to their repertoire, as once practised they can cook items to very accurate times and temperatures. Finishing each item in ovens on the stove or under the grill for example, to create incredibly complex dishes to astound and amaze their customers.

Recipes using sous vide

You can find many Sous Vide recipe books on line & in leading book stores one of our favourite’s is the amazing Thomas Keller “Under Pressure” or check out Sous Vide The art of Precision Cooking book or Cooking Sous Vide by Heiko Antoniewicz all fantastic books.