What is sous-vide cooking?
Sous Vide is an innovative method of cooking that involves low-temperature cooking where food is placed in a vacuum-sealed bag and slowly cooked in a water bath. Sous-vide cooking uses heated and circulating water to gently cook food resulting in enhanced flavours and moisture in your food.
Benefits of sous-vide
Sous-vide vs Traditional Cooking
Sous vide produces results that are impossible to achieve through any other
method. The reason–when using traditional methods of cooking,
you don’t have control over heat and temperature.
Sous-vide Cooked Steak
Perfectly cooked edge to edge with little weight loss
Traditional Cooked Steak
Overcooked at edges, resulting in water loss = shrinkage
Sous-vide for Restaurants
Sous Vide cooking can ensure that your quality stays uniform through exact cooking times day after day. The fusionchef sous vide cooker allows you to pre-cook food and finish at any time later in the day. That means less stress in the kitchen at peak times. Plus, refrigerating pre-cooked dishes minimizes spoilage of fresh product and makes resupply planning easier.
Interested in the sous-vide cooking?
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