“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.