Cooking with Sous Vide

Economical, nutritious food that shines in its own natural flavour is the reason low-temperature cookery, or sous vide, is taking the world by storm. Cooking sous vide—or in a vacuum pouch at low, and controlled temperatures—is the first really new method of cooking to be developed in a very long time.

The importance of controlled temperature to achieve the best out of cooking has long been understood in the fine art of baking, yet just how crucial one or two degrees can be when cooking meat, fish, eggs and vegetables has never truly been appreciated. In the history of cooking, great emphasis has been placed on how long food should be cooked for, with the temperature simply referred to as high, medium or low. Today, more than ever before, modern devices are giving the cook the power of control—right down to one-tenth of a degree.