Sous vide – literally translates from French as ‘under vacuum’ and was originally developed in France during the 1970s. The process has evolved over the last decade as more high profile TV chefs have adopted this slow cooking technique.

Even more recently the realisation that first rate menus can develop from the use of cheaper meats cuts has rescued top end catering during the financial crisis.

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.

The results are enhanced by the ability of the vacuum packing process to infuse food with herbs spices and marinades to best effect.

Our catering contacts enable us to constantly keep abreast with current sous vide practice and pass on the knowledge gained to a wider customer base, including the supply of all relevant equipment and bags.

Sous Vide Cooking Times and Temperatures Reference Guide

Please refer to this helpful chart of recommended sous vide cooking temperatures and times for perfectly cooked meat, poultry, vegetables, fish, seafood and more.

Click on the image below to enlarge it.