Sous Vide

Author: Mike   Date Posted:15 July 2020 

Sous Vide main image Sous Vide image

There have been many adaptations we have had to make over recent months and as the number of deliveries increased so did the pressure on our 2 commercial ovens to stay ahead of the game.

For this reason we introduced a Sous Vide water bath cooker in the midst of it all.

This is what Wickepedia has to say about Sous Vide...

Sous vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low temperature long time (LTLT) cooking,[2][3][4] is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

and here is a picture of the cooking process 'in action' in the Top Nosh kitchen...

We simply top the vessel up with water, pop the lid on and approx 24 hours later we have the most deliciously moist and tender Corned Beef to work with.


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