-
YOUR BASKET
0 ITEMS IN YOUR BASKET
Sous Vide Water Baths
What is sous vide cooking?
Sous vide – which literally translates from French as ‘under vacuum’ – was originally developed in France during the early 1970′s. The process evolved when a chef and a university food scientist joined forces to devise a method for perfect foie gras. The best method proved to be sealing the food in a pouch under vacuum before slowly cooking it at a controlled low temperature. With the right sous vide equipment the gentle cooking process results in tender textures and enhanced, intense flavours, which are now part of every serious professional chef’s life.
Sous vide – which literally translates from French as ‘under vacuum’ – was originally developed in France during the early 1970′s. The process evolved when a chef and a university food scientist joined forces to devise a method for perfect foie gras. The best method proved to be sealing the food in a pouch under vacuum before slowly cooking it at a controlled low temperature. With the right sous vide equipment the gentle cooking process results in tender textures and enhanced, intense flavours, which are now part of every serious professional chef’s life.
Immersion Thermostat MV1
€1,114.00 + vat
Bath Thermostat MV1-27
€2,167.00 + vat
"The MULTIVAC is a crucial piece of any kitchen, but it is even more important in a small place, as you can spread the workload more efficiently. You are gaining on every count – saving money, spreading costs. It is a must"
Discover more vacuum chamber machines on our website:
MULTIVAC WEBSITE