Sous Vide is French for "Under Vacuum" which in cooking terms means food is sealed in a vacuum pack or food-safe plastic bag and cooked in a controlled temperature water bath. If you're after sous vide equipment for your professional kitchen, look no further than our comprehensive range here at Alliance Online, where you'll find everything you need to perform immersion cooking in your commercial kitchen.
Why Alliance Online?
Highly respected in the commercial catering industry, here at Alliance Online, we have a wide range of catering units that tailor to specific requirements. We offer an extensive range of high-quality brands and models making Alliance Online an excellent option for reliability and performance where sous vide machines are concerned. Our years of service in this sector has allowed us to recommend the finest sous vide machines available.
FAQs
Is sous vide a safe form of cooking?
Yes, sous vide is safe when done correctly. Cooking at lower temperatures for longer times can kill harmful bacteria, but it's essential to ensure proper sealing and cooking times.
Why should I use a sous vide machine?
- Sous vide ensures food is cooked evenly and precisely every time. Unlike traditional methods, where heat can be uneven, sous vide keeps food at a constant, controlled temperature, eliminating the risk of overcooking or undercooking.
- Because food is vacuum-sealed, it retains its natural juices and flavours, preventing moisture loss. This is particularly beneficial for meats, making them incredibly tender.
- With sous vide, you can cook at the exact temperature required for the perfect serving standard. For example, a medium-rare steak is cooked at 54°C (129°F) and will never exceed that temperature, ensuring perfect results.
- Once food is in the water bath, it requires minimal attention. You can set the temperature and walk away, allowing you to focus on other tasks. Plus, food can be kept at serving temperature for an extended period without overcooking.
Sammic
