Sous vide SV200

SOUS VIDE is a long established but relatively little known cooking process in which food (e.g. a cut of meat) is vacuum sealed in a pouch with/without an accompanying sauce or seasoning and then cooked at comparatively low temperatures (typically around 70°C) for relatively long periods of time. Sous vide cooking has revolutionised many top restaurant kitchens and is now catching on among chefs and gastronomy experts in mainstream restaurants, gastropubs, cooking schools and in contract catering. As well as the taste and consistency advantages, the technique also allows for food portions to be prepared in advance – and stored safely for comparatively long periods of time – to meet peaks and troughs in demand.