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SOUS VIDE also known as low temperature cooking, was developed in 1974 to reduce shrinkage when preparing foie gras. Development of the technique resulted in an unexpected low shrinkage of less than 5% compared to the 40% seen with conventional cooking methods. Souse Vide cooking has been proven to reduce consistent, high quality results every time: retaining vitamins, micro nutrients, and mineral salts fat compositions are not altered - resulting in a noticeably better taste and texture. Due to a temperature consistency of ?0.01?C chefs are able to prepare fish, meat or vegetables exactly as desired. Once the preferred temperature is reached, it can be kept constant for hours - making it virtually impossible to over cook any type of food. Using water as the heating medium guarantees that the temperature is the same at every point in the bath/vessel. Consider all of these advantages Sous Vide cooking provided a real alternative to conventional cooking methods. Maximize kitchen efficiency, save on overhead expenses, and increase menu quality.

Sous Vide Water Bath

Sous Vide Water Bath

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