THE MAGIC OF SOUS-VIDE
Sous vide—French for “under-vacuum”—is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it’s perfectly cooked through. No other cooking method produces such consistently excellent textures and flavors, or maintains the natural integrity of foods so well.
This revolutionary and technologic process is recognized as one of the most innovative cooking method and has dramatically changed the way chefs work today by bringing to the culinary art, the scientific precision
A PERFECT COOKING
Water is the best thermal conductor, it can control the temperature to the nearest tenth of a degree. Cooking in water bath allows the control of complex cooking curves for a precise and homogeneous result.