It’s a common misconception that the sous vide technique is something which can only be used in a professional kitchen but this couldn’t be further from the truth. Perhaps you’ve seen the technique being used on the likes of Masterchef or Great British Menu and fancy trying it out in your own kitchen at home?
Sous vide, which involves food being vacuum sealed in pouches and heated at a controlled temperature over a period of time, is a technique which delivers consistently great results and a whole host of other benefits, and is far simpler to use in your home kitchen than you may think. It’s the perfect way to cook meat, fish, poultry, vegetables and fruit and the pouches contain the natural juices, moisture and flavours to keep food tender without overcooking.
In the home kitchen, we love sous vide as a way to not only cook up some delicious dishes but also for batch cooking; something which we’ve seen become increasingly popular in recent years.
The sous vide technique has been the secret of great chefs worldwide for decades. The Sous Vide Supreme is an amazing new all-in-one sous vide water oven designed to bring the sous vide culinary technique into home kitchens and restaurants at an affordable price. (+more).
Our range of external suction and chamber vacuum sealers from SousVide Supreme™, PolyScience® and Vac-Star® are specially designed as an affordable, convenient, and efficient way to package foods. (+more).
Our embossed vacuum sealer bags and rolls are designed to work with all brands of domestic/external suction vacuum sealers. They are heat resistant pouches which can be used for Sous Vide cooking up to 110°C. (+more).
The SousVide Supreme™ vacuum sealable food-safe bags are specially designed to withstand the temperatures involved with sous vide cooking, but can also be used for storing any kind of food or dry goods. (+more).
This range of products has come from our vast work with Chef Mark Birchall and Food Scientist Dr. Chet Sharma of Moor Hall, Aughton near Ormskirk. In this range we have brought science and technology together to enable new culinary inventions.. (+more).
The definitive compilation of Sous Vide Recipe Books. Recipes can be as exciting, complicated or simple as you want them to be. They can involve a small amount of ingredients or many. Whatever your cooking style happens to be, be inspired to investigate greater meals with our comprehensive range...(+more).
One of the drawbacks of sous vide cooking is that you never achieve that brown crust full of delicious flavour that traditional roasting or grilling achieves. These brown bits of goodness occur because of the maillard reaction and can only develop at extremely high heats not used in sous vide cooking. (+more).
The Smoking Gun™ by PolyScience® is the quickest and most convenient way to apply cool natural smoke to food. The ability to expose food to smoke without heat opens new ways to create exciting flavours and unexpected combinations. (+more).
A dehydrator is a tool that uses low temperatures and a fan to dry food. It essentially removes the water from food, resulting in a crunchier and crispier version of the food than what went in. The major benefit is that it keeps the enzymes of your raw food intact. (+more).
The use of sous vide or water bath cooking is rapidly growing amongst Michelin star chefs, but there is a scarce supply of information available on this technique for aspiring chefs or foodies; let alone training. (+more).
If you don't know what to buy for a friend or relation, why not give them a SousVideTools.com gift voucher...it will be welcome whatever the occasion. You can purchase a minimum of £10.00 up to £3000.00 and they never expire. (+more).