Cooking sous videEnlarge
Sous vide means 'under pressure' in French and has become synonymous with vacuum-pulling and cooking products in a hot water bath with a very precise thermostat. Cooking your products sous vide is the best way to achieve constant quality of cooking, both in the preparation and during serving. In addition, you can give your products flavour during the cooking process by vacuum-pulling marinades or spice mixtures. In general, when cooking sous vide, you cook at temperatures between 45°C and 90°C.
Equipment required: sous vide bath, vacuum-sealer machine, vacuum sealer bags, blast chiller/ice water.
Can be used for: meat, fish, poultry, root vegetables, vegetables, fruit.