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.Restaurants have been cooking sous-vide (prounounced soo-veed) for a few years now and
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