If you’re a fan of modern cooking shows like Masterchef and Great British Menu you’ve probably seen the Sous Vide technique in action. It’s a cooking method that requires food to be vacuum sealed in pouches and heated at a controlled temperature over a period of time. This method can perfectly cook meat, fish, poultry, vegetables and fruit. The pouches contain the natural juices, moisture and flavours to keep food tender without overcooking. In a pan, on a grill or in a oven you’re cooking with temperatures that are much higher than you ever want your food to reach. If you turn your back for a moment too long, your steak can end up as a tough as old boots. And, even if you do achieve a medium-rare interior, the high heat environment of traditional cooking creates bands of overcooked areas around the outside. It’s particularly popular in restaurants as food can be cooked ahead of service and left in the sous vide machine until the order is placed. So have a look around our shop and let us know if you have any questions. We stock the best brands from the world’s leading manufacturers including PolyScience® and SousVide Supreme™.
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).