Sous-vide cooking is a French cooking technique, which translates to “under vacuum", also widely known as low temperature cooking. In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water bath.
Others uses also include:
- Its boiler-function to create flans and yoghurt
- Sterilization and Bain Marie etc.
- A conservative “soft steamer” unit. It can be used to keep your food warm without risking the food to be dried out (due to damp atmosphere)
The range includes 6 models between 9 and 58 litres. The machines are easy to clean and consume only a minimum amount of electricity.
Cooking temperature for the ENDURO Sous-vide baths are between 25 and 99 º C.
Create your new flavour sensations today!
Natural aroma’s, flavors and juices are infused into the food while in the cooking pouch resulting in incomparable flavors and texture. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.
Consistent and Precise Results
Precise temperature control results in perfectly cooked food. The sous vide technique delivers consistent and precise results without fail. You’ll be wrapt.
No more overcooking. No more mediocre results.
Just set it and walk away. The sous vide technique holds food at the perfect temperature without overcooking. Great for saving time in a time precious zone!!
You can cook almost anything sous vide, from meat, seafood, poultry and eggs, to vegetables, desserts, yogurt, and even infused syrups and liquors.
Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.