What is Sous Vide?

Sous-vide (pronounced soōz ˈvēd), French for "under vacuum", is a method of cooking food in vacuum sealed pouches in a water bath at an accurately determined temperature for an extended period of time.

Sous Vide Beef

In this, the second in our series of basic sous vide techniques, we look at the cooking of meat, specifically beef. Cuts chosen were: Fillet, the softest of the meats used, but also with the least amount of flavour; sirloin...

Sous Vide Vegetables

As with meat and fish, sous vide has also dramatically changed the way we cook vegetables. From aspects of flavour, preventing oxidization and convenience, it has much to offer.