In the last blog post within our infrared thermometer series, we looked at how to correctly validate the accuracy of your instrument using a Thermometer Comparator. The comparator method allows devices to be validated at ambient room temperature, however we would not recommend conducting it …
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The third instalment in our infrared thermometer series is about how to correctly validate the accuracy of an IR device in the field. Our first post looked at emissivity and how to get an accurate reading, while the second focused on how to clean and …
What is sous vide cooking?
Sous vide is a method of cooking that involves using precise, controlled temperatures to produce food that is perfectly and evenly cooked all the way through. French for ‘under vacuum’, the process of sous vide involves vacuum-sealing food inside a bag and placing it inside a water bath where it will slowly reach, but not exceed, the desired temperature. The food is then ready to be eaten or can be finished by briefly searing, broiling, grilling or deep frying.
Why cook sous vide?
Traditionally used by restaurants to deliver consistent, high-quality results, sous vide is now popular among chefs and home cooks alike due to its convenience, precision and flavour.
The process demands minimal attention, resulting in seamless food without the possibility of over or under cooking. It’s a great time saving option for dinner parties and meal prepping as everything can be vacuum packed and stored until it needs to be cooked.
Using a specific combination of temperature and time ensures consistent results. The water is maintained at your desired temperature and circulates to ensure even cooking from edge to edge.
Cooking food, particularly meats, inside a vacuum-sealed bag preserves juices and delivers perfectly tender and flavoursome results that cannot be achieved with traditional methods.
What food can I sous vide?
Sous vide cooking is often used for meat, poultry and fish; however it can also be used on almost anything, from eggs and vegetables to cocktails, desserts and salads.
One of the most popular foods to sous vide is steak. Traditional cooking methods mean that the outside exceeds the desired temperature long before the centre, resulting in the majority of the meat being overcooked. Sous vide is the only way to cook a steak where it will be rare, medium or well-done from edge to edge.
What equipment do I need?
Our Sous Vide Gift Pack contains everything you need for sous vide cooking:
A lightweight and compact tool for sealing both dry and moist foods, our Vacuum Bag Sealer features a bag cutter and pulse mode.
Our Vacuum Bags are great for keeping food fresher for longer and preventing freezer burn as well as sous vide cooking.
The Sous Vide Water Bath is a compact, 8 litre capacity stainless steel device with a touch screen control panel and programmable temperature and cooking time.
Covering the surface of your water bath with these polypropylene balls will produce a significant reduction in water evaporation. They are 20mm in diameter and come in a pack of 250.
The Thermapen Sous Vide Thermometer features a miniature, stainless steel needle probe designed for sous vide cooking and other implementations where precise measurement is required.
Designed to be used alongside the Thermapen Sous Vide Thermometer, the Sous Vide Foam Tape prevents air pressure from being lost when temperature checking a vacuum-sealed item. Once you have removed the probe the tape seals itself, which means that if the temperature wasn’t reached you can return the item to the bath and probe through the tape again later.
Shop all sous vide equipment.