Sous vide cooking is one of our primary techniques in the kitchen.

The SousChef circulator is compact and robust, suited for any duration of cooking. You won’t get the same tenderness of a leg of lamb that’s achieved through sous vide cooking on low temperatures for 48 hours.

James Gaag,
Executive Chef La Colombe, Constantia

What is “sous vide”?

Sous vide is a cooking technique, to prepare food at exact temperatures. That may sound complicated, and the beauty is that the sous vide circulator actually makes cooking a whole lot easier. The Sous Chef immersion circulator makes sure you achieve the best results time and time again through perfect temperature control. Textures and flavours of meat, fish, eggs, vegetables, fruit, and dairy products develop at certain temperature levels. The Sous Chef circulator maintains that exact temperature to prepare your ingredients for the best meals. It brings out the best of flavours and textures in the food, without the stress of under- or overcooking.

SousChef revolutionises your kitchen

The SousChef sous vide circulator maintains that exact temperature to prepare your food with precision. It brings out the best of flavours and textures in the food, without the stress of under- or overcooking.

Effortless cooking to perfection

Step 1

Place all ingredients in a zip-lock bag or vacuum pack

Step 2

Set to desired temperature & drop the bag in the water bath

Step 3

Sear the meat briefly on high temperature to create a crispy and flavourful crust

Our favorite recipes

Sous vide Wagyu T-Bone steak

The Wagyu T-bone offers the ultimate experience for steak lovers. The meat is buttery tender and juicy! 

CARA CARA CHOCOLATE POT DE CRÈME

The pot the crème is a decadent dessert that is also easy to prepare ahead of a dinner party. It makes it completely stress-free and your guests will love you for it.

Sous vide Lamb Riblets

Subscribe to Will Sharp's YouTube channel. Try his sous vide lamb riblets.

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