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02 SEPTEMBER 2010

Restaurants have been cooking sous-vide (prounounced soo-veed) for a few years now and Heston Blumenthal, Ferran Adria and Thomas Keller are all big fans. The technique involves sealing food in a vacuum pack and cooking it in a water bath for very long time at very low temperatures. This yields incredible results – tough cuts of meat are rendered into delicious, fork-tender morsels with very little effort on the part of the cook.

Until now water baths were only available for commercial use, but with the Sous Vide Supreme the technique now goes domestic. This is a super-cool piece of kit – and will make you the envy of all your cooking friends.

It’s brilliantly easy to set up and get cooking with – indeed, it took approximately half an hour to get it all going from the box (including the time it took to get the water to temperature). It looks the part too – well designed, ergonomic and slick. It comes with vacuum sealer and bags for whatever you might want to cook and a book of recipe suggestions and cooking times – although now there are plenty of sous-vide nuts writing about this cooking method online.

It’s ideal for those who like to entertain as well – taking all the pressure of you to perform. This is a fantastic machine to satisfy the Heston in you.

Sous Vide Supreme, available from sousvidesupreme.co.uk RRP £499

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