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Sous Vide Technique

The Sous Vide technique is a method of low temperature cooking that was developed in 1974. It is a technique that came about to reduce the shrinkage that occurred when preparing foie gras. With general cooking methods, foods such as chicken, meat and fish tend to shrink tremendously. This technique showed unexpected low shrinkage results of 5% compared to a previous 40% when using generic cooking methods. Since then, it is a method that has been preferred by many chefs.

With this method it retains the vitamins and micro nutrients in the food. In addition, it does not alter the mineral salt fat compositions. Due to the aforementioned, a noticeable improved taste and texture is achieved. Consequently, the Sous Vide technique produces consistent results every time.

With this technique the temperature remains consistent therefore chefs can prepare fish, meat or vegetables as they desire while not worrying about shrinkage or loss of flavour. When the favoured temperature is reached, it can remain constant for hours. This makes it practically impossible to over cook the food. With this technique water is used which means that the heating medium ensures that the temperature is evenly spread throughout the Sous Vide Bath.