What Is Sous-Vide?

Sous vide literally translates from French as ‘under vacuum.’ It was developed in France in the early 1970s when George Pralus and a food scientist joined forces to devise the perfect method for producing foie gras. After numerous experiments the best method proved to be sealing the food in a pouch under vacuum before cooking it very slowly at a controlled temperature. Continue reading

Sous-Vide Recipes

 Check our our mouth watering selection of sous-vide recipes and instructions to use with Sous Vide Chef digital water baths and immersion circulators. Continue reading

Sous-Vide Cooking Guidelines

View our ultimate sous vide cooking guides and learn how to cook a stunning array of dishes in the simplest possible way!  Continue reading

Sous-Vide Times and Temperatures

Sous vide food is simple to cook and safe to consume, provided it is cooked to a pre-calculated temperature and time, and food safety guidelines are followed. Download our time and temperature guide.