Sous Vide

Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie. Once an expensive and messy process, we offer a very low-cost option. Our Sous Vide Bains Marie is so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.