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What is Sous Vide – Things You Should Know

What is Sous Vide? Sous-vide is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than … Continue reading What is Sous Vide – Things You Should Know →
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Key Factors to Sous Vide

  Sous-vide is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. Temperature The degree of accuracy and constancy of cooking temperature required … Continue reading Key Factors to Sous Vide →
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Why Sous Vide Matters

What is sous vide cooking? Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. Why should I cook sous vide? … Continue reading Why Sous Vide Matters →
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For the perfect steak, cook in an underwater vacuum

Making roast chicken is fun and surprisingly simple. Sure, there are those uncomfortable moments when you find yourself shoving chunks of herb butter under the chicken skin while making awkward Silence of the Lambs serial killer jokes, but that’s an optional step to maximise butter capacity. Generally, the roast chicken is an incredibly easy dish … Continue reading For the perfect steak, cook in an underwater vacuum →
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Beginner Sous Vide Cooking Guide

What is Sous Vide Cooking? The term Sous Vide comes from the French term meaning “under vacuum”. Food is sealed in a vacuum pack or other air tight bag then placed in a Sous Vide Machine, also known a sous vide cooker, a water bath or an immersion circulator. By immersing the food in hot water, … Continue reading Beginner Sous Vide Cooking Guide →
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Reasons Why Your Next Edibles Should Be Cooked Sous-Vide

  With the advent of consumer-grade sous-vide machines from companies like Anova, Sansaire, and Nomiku, getting started with this method of cooking has never been easier or more affordable. If you’re unfamiliar with sous-vide, it’s is a technique where food is sealed in plastic bags or canning jars and cooked in a water bath held … Continue reading Reasons Why Your Next Edibles Should Be Cooked Sous-Vide →
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Sous vide cookers move from high-end restaurants into home kitchens

Every Christmas, home chefs are inundated with “useful” gifts that are supposed to make cooking easier and more enjoyable but instead end up as clutter. This year’s must-have food gadget is an immersion circulator or sous vide machine, and it has a much bigger impact on how people cook, said Geoff Adleman, Sansaire vice president … Continue reading Sous vide cookers move from high-end restaurants into home kitchens →
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Is sous vide cooking safe?

  Sous vide cooking involves vacuum packing food in a plastic pouch and then heating in a water bath. Chefs are attracted to the precise nature of the temperature control, allowing innovative use of the technology to create new textures and flavours by manipulating the behaviour of food components such as proteins, starches and fats. … Continue reading Is sous vide cooking safe? →
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Sous Vide: Old Method New Cooking Craze

  Food. It’s the center of many conversations. We talk about its appearance, its texture. We compliment or criticize whether it has too much of this seasoning or not enough of that seasoning.  We obsess over ingredients. We are amazed at invention. We launch fads based on a newness or obsess or something that defies … Continue reading Sous Vide: Old Method New Cooking Craze →
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Immersion therapy: Sous-vide cooking

  When renowned chef-restaurateur Thomas Keller (of The French Laundry, Per Se, and others) co-authored 2008’s Under Pressure: Cooking Sous Vide, his intent was to introduce Americans to sous vide, a technique he had been using in his restaurants for almost a decade. But his recipes were complex — with each dish, as served, composed of many … Continue reading Immersion therapy: Sous-vide cooking →
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The Science of Sous Vide

  Order a medium-rare steak at a high-end restaurant these days, and you may slice through the meat to find that it is a perfect rosy pink not just in the center but from edge to edge and is encased in only the slimmest crust of browned meat. The secret to getting such stunning results … Continue reading The Science of Sous Vide →
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Best Sous Vide Cookbooks

  This list covers the essential reference books for sous vide cooking. These are books that can stand up to the test of time and provide you great information and recipes for dynamite sous vide cooking for years and decades to come. The criteria I looked at are the usefulness of the book, technical information … Continue reading Best Sous Vide Cookbooks →
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