What is Sous-vide?

Braised Lamb Knuckle with Root Vegetables.

.

Create Great specialise in preparing sous-vide based dishes. Sous-vide is a method of cooking that maintains the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60″C or 140″F).

.

Another major benefit, which is very topical, is that you don’t need as much salt to bring out the flavours that would be lost at higher temperatures. With Sous-vide you get a moist, highly nutritious product with the added benefit that it’s pasteurised, which gives a long chilled shelf-life of up to 28 days. The Sous-vide method has been adopted by hundreds of gourmet restaurants around the world and we want to share that success with you.