Cooking Equipment | Sous Vide Cooking cc
Sous Vide Cooking is the sole importer of that which you have been searching to obtain in Grant Sous Vide Equipment in Southern Africa.
Sous vide cooking is redefining dining experiences in many of the world’s most distinguished hotels and restaurants, with Sous vide cooking becoming increasingly popular among professional and amateur chefs who are taking advantage of the many benefits which it has to offer, and using it to experiment with new dishes. As a result of this, the number of sous vide recipes and knowledge of the sous vide process is proliferating rapidly worldwide.
Sous-vide (Soo-VEED) means “under-vacuum” in French.
It was developed in the mid 1970s by Georges Pralus for the restaurant Troisgros in Roanne in France, with it originally being developed on Foie Gras when Pralus discovered that the sous vide process reduced cooking loss from 30% to 5% and led to a better texture and appearance.
Unlike cooking in a slow cooker, sous-vide cooking uses airtight or vacuum packed plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F) for extended periods of time.
The sous-vide method is used in several gourmet restaurants and well-known chefs such as:
• Christopher Young,
• Thomas Keller,
• Jesse Mallgren,
• Paul Bocuse,
• Joël Robuchon
• and Charlie Trotter.
Non-professional cooks are also beginning to use vacuum cooking because of its many benefits.
Contact Details:
Contact Number:
+27 31 765 3675
Cell Number:
+27 82 417 0434
Contact Person:
Tanya McKenzie
Fax Number:
+27 866 711227
Website:
www.sousvide.co.za
E-mail:
info@sousvide.co.za
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