A technique which not so long ago was only used in professional kitchens, sousvide (pronouned soo-veed) is a modernist culinary technique which allows you to create, amazing, resturant quality dishes with consistency.
The technique, which literally means, ‘under vacuum’ in French, involves the process of vacumm sealing ingredients, before cooking at a very precise temperature; resulting in food which is cooked to the perfect level of doneness every single time...
A technique which not so long ago was used only in professional kitchens, sous vide (pronounced soo-veed) is a modernist culinary technique which allows you to produce amazing, restaurant-quality dishes with consistency.
Think the technique sounds confusing? Luckily, that couldn’t be any further from the truth.
Sous vide is a simple and convenient technique which typically needs only a few steps: (1) vacuum sealing the food, (2) cooking in a water bath at a predetermined temperature for a set length of time and (3) finishing by searing, grilling or similar.