Sous Vide is the French term meaning "under pressure" and refers to items that have been vacuumed packed or more commonly known as cryovacked in the culinary industry.
This is an illustrative view by Thomas Keller, chef at worlds famous restaurant The French Laundry and looks at the application of sous vide in the food realm and what can be achieved.
For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining colour and flavour while undergoing remarkable transformations in texture.
It is a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Please note that in order to maximise the discounts that we pass on to you we do not hold stock on hand. We requisition stock as you order and it may take longer to dispatch items to you.
This product was added to our catalog on Wednesday 22 October, 2008.
