Sous-Vide cooking was originally developed in the kitchen of George Pralus in 1974 and literally means ‘under vacuum’.
His first application was a terrine of foie gras, but today this technique is used to create textures and flavours by sealing ingredients in a plastic bag, under vacuum, and then cooking slowly at temperatures well below those at atmospheric pressure.
Sous-Vide storage – or cook & chill – is becoming more widely used to cook gourmet meals and then to rapidly cool them. Before serving, the foods are heated in the original bags, the clear benefits being a significantly increased shelf life of a gourmet meal without any loss of texture or taste.
John Morris Scientific have introduced a range for Sous-Vide cooking. Features include Heating Circulators and Refrigerated/Heating-Circulators that are ideally suited for both techniques.
They are easy to use and safe. Two independent temperature sensors ensure the safety temperature settings are never exceeded.
The range is also noted for it’s extreme robustness and so allows for convenient transport.
Accessories like temperature sondes and special puncture seals are also available.