What is Sous Vide
Sous vide is French for "under vacuum" is a cooking method that involves sealing the food in an air tight plastic pouch ideally using a vacuum sealer and cooking it in a water bath at a constant temperature typically around 55 ?C (131 ?F) to 60 ?C (140 ?F) for proteins and even higher for vegetables.
A sous vide can cook proteins, vegetables and fruits, intensifies flavours and maintains the beautiful succulent juices of the produce, without any risk of overcooking.
With vegetables it allows that they are cooked through without losing their texture and becoming undesirably soft.
With gamier or tougher cuts of protein it will cook and tenderize the protein ensuring for flavoursome mouth-watering dish without any risk of a dry end product.
The sous vide will always provide you with superior flavours and unique texture that tastes amazing!
