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What is Sous Vide?

Sous vide simply means ‘under vacuum’. To cook sous-vide implies a method of cooking food in a vacuumed pouch to precise time and temperature using water as the cooking medium (generally at below 85°C)

Why cook Sous Vide?

Cooking and eating sous vide has become increasingly trendy and more and more restaurants and home cooks have started to introduce this low temperature method to their kitchen. Most Michelin star chefs use it, because once they have perfected their dishes, they can be replicated every single time to ensure the product is perfectly cooked from edge to edge. Does Sous-vide really make a difference to your taste experience? Is it worth the financial investment and your time to learn this technique? Although it sounds complicated and posh, cooking sous-vide is not really difficult to learn at all. Whether you want to create the perfect steak or a juicy chicken breast, you only need to follow a few simple steps.


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