SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTRE Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

SOUS VIDE SHIN OF BEEF In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins. Adjust the seasoning to taste. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender. CAN SOUS VIDE OVERCOOK? This is largely because sous vide cooking uses much lower temperatures than traditional cooking methods, so the ingredients are slowly and gradually heated with no damage to the fibres. And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it’ll never go above this point and

overcook.

SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

INTRODUCING THE NEW BRITISH-MADE KASAI GRILL, IN The innovative Kasai, meaning ‘fire’ in Japanese, is ideal for grilling meats, vegetables and fish. Perfect for the great British summer ahead, its compact design sits neatly in any garden or outside setting. Suitable for the novice cook to the accomplished chef, the

Kasai little

ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3. LAMB SHOULDER, SLOW-COOKED ON THE BBQ METHOD. Preheat your BBQ to 160⁰C. Combine all the spices and herbs with the salt and garlic, and use a pestle and mortar to transform them into a paste. Arrange the onions and the meat on a large sheet of tin foil and rub the meat with the spice mixture. Fold the foil over

the sides of

SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTRE Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

SOUS VIDE SHIN OF BEEF In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins. Adjust the seasoning to taste. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender. CAN SOUS VIDE OVERCOOK? This is largely because sous vide cooking uses much lower temperatures than traditional cooking methods, so the ingredients are slowly and gradually heated with no damage to the fibres. And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it’ll never go above this point and

overcook.

SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

INTRODUCING THE NEW BRITISH-MADE KASAI GRILL, IN The innovative Kasai, meaning ‘fire’ in Japanese, is ideal for grilling meats, vegetables and fish. Perfect for the great British summer ahead, its compact design sits neatly in any garden or outside setting. Suitable for the novice cook to the accomplished chef, the

Kasai little

ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3. LAMB SHOULDER, SLOW-COOKED ON THE BBQ METHOD. Preheat your BBQ to 160⁰C. Combine all the spices and herbs with the salt and garlic, and use a pestle and mortar to transform them into a paste. Arrange the onions and the meat on a large sheet of tin foil and rub the meat with the spice mixture. Fold the foil over

the sides of

BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADING Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. SOUS VIDE TRAINING COURSES BY CHEF CHRIS HOLLAND Stock No. SVT-ONLINECLASS. £15.00 Excl. VAT £18.00 Incl. VAT. Sous vide training courses now available in the comfort of your own home. Our range of Sous vide masterclasses are designed to unlock the secrets from the world of Sous vide in a fun and innovative way. Let our Chef Director Chris Holland bring his sous vide knowledge into

your home.

HOW TO COOK SOUS VIDE FROM FROZEN Season and vacuum seal food and cook at the specified temperature and time. Quick chill the vacuum pouches in ice water for about 30 to 45 minutes. Label and freeze for up to a year. Defrost and reheat using your sous vide machine for 45 minutes per inch of thickness, allowing an extra 30 minutes if cooking from frozen. Sear as usual if desired. THE BEST & WORST FOODS TO COOK SOUS VIDE Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. The most obvious is the control over texture that the method gives. Because of the precise control of sous vide, you can control the exact consistency of your egg, so be sure to check out our guide to a perfect sous vide egg to determine how long you need to

GYROS SOUS VIDE

Method. Fill and preheat your water bath to 160F/71C. Grind all seasonings together in a spice/coffee grinder or using a mortar and pestle. In a large bowl, use your hands (with gloves, if preferred) to mix the gyro meat ingredients and spice mixture until fully blended,

almost paste-like.

SMOKING GUN RECIPES ARCHIVES �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital SOUS VIDE FONDANT POTATOES INFUSED WITH TRUFFLE OIL AND Deglaze the pan with stock, add the truffle butter and all the thyme, cool. Season the potato heavily with salt then place in a vacuum pouch. Add the cooled liquid to the pouch and seal. In a preheated water bath at 90 degrees cook the potatoes for 1 – 1 ½ hours until tender. To serve, take the potatoes from the pouch and in a hot pan

with

ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3.

FESTIVE HAM

Stage 1. Pre-heat your Sous Vide to 65°C. Place all the ingredients, except the gammon, in a saucepan and simmer gently for 15 minutes. Set aside to cool. When completely cold, put the liquor in a pouch, along with the gammon and vac-seal. Now, put the pouch into your Sous Vide

for 12 hours.

BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTRE Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. SOUS VIDE EQUIPMENT FOR THE HOME COOK �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

SOUS VIDE SPATCHCOCK CHICKEN Remove the chicken from cure and rinse under cold running water for 10 minutes. Then, pat dry with kitchen towel. Brush the chicken with 50ml olive oil and crumble the stock cube over the chicken along with the thyme. Put the chicken into a pouch and vac-seal. Put the pouch into your water bath for 4 hours. INTRODUCING THE NEW BRITISH-MADE KASAI GRILL, IN The innovative Kasai, meaning ‘fire’ in Japanese, is ideal for grilling meats, vegetables and fish. Perfect for the great British summer ahead, its compact design sits neatly in any garden or outside setting. Suitable for the novice cook to the accomplished chef, the

Kasai little

LAMB SHOULDER, SLOW-COOKED ON THE BBQ METHOD. Preheat your BBQ to 160⁰C. Combine all the spices and herbs with the salt and garlic, and use a pestle and mortar to transform them into a paste. Arrange the onions and the meat on a large sheet of tin foil and rub the meat with the spice mixture. Fold the foil over

the sides of

SMOKING GUN RECIPES ARCHIVES �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTRE Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. SOUS VIDE EQUIPMENT FOR THE HOME COOK �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

SOUS VIDE SPATCHCOCK CHICKEN Remove the chicken from cure and rinse under cold running water for 10 minutes. Then, pat dry with kitchen towel. Brush the chicken with 50ml olive oil and crumble the stock cube over the chicken along with the thyme. Put the chicken into a pouch and vac-seal. Put the pouch into your water bath for 4 hours. INTRODUCING THE NEW BRITISH-MADE KASAI GRILL, IN The innovative Kasai, meaning ‘fire’ in Japanese, is ideal for grilling meats, vegetables and fish. Perfect for the great British summer ahead, its compact design sits neatly in any garden or outside setting. Suitable for the novice cook to the accomplished chef, the

Kasai little

LAMB SHOULDER, SLOW-COOKED ON THE BBQ METHOD. Preheat your BBQ to 160⁰C. Combine all the spices and herbs with the salt and garlic, and use a pestle and mortar to transform them into a paste. Arrange the onions and the meat on a large sheet of tin foil and rub the meat with the spice mixture. Fold the foil over

the sides of

SMOKING GUN RECIPES ARCHIVES �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. SOUS VIDE EQUIPMENT FOR THE HOME COOK �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital RECIPE ROUND UP: 15 OF THE EASIEST SOUS VIDE RECIPES FOR 1. Perfect sous vide poached eggs. One of the most fantastically simple things to cook sous vide is a perfect poached egg! There isn’t much a poached egg doesn’t complement, and this method ensures that you can make them just the way you like them every time! 2. Super sous vide overnight oatmeal. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

SOUS VIDE TRAINING COURSES BY CHEF CHRIS HOLLAND Stock No. SVT-ONLINECLASS. £15.00 Excl. VAT £18.00 Incl. VAT. Sous vide training courses now available in the comfort of your own home. Our range of Sous vide masterclasses are designed to unlock the secrets from the world of Sous vide in a fun and innovative way. Let our Chef Director Chris Holland bring his sous vide knowledge into

your home.

16 OF THE BEST BLOGS FOR SOUS VIDE TIPS & RECIPES Anova. Anova’s resource is a detailed and topical blog which is suitable for both home foodies and pro chefs. The blog covers everything from how to recreate the Starbucks egg bites to 8 weird ways to use your precision cooker, and is full of mouth-watering images to spark your imagination.. Written with flair, not only is this blog informative, but it’s an entertaining read that’s bound A SOUS VIDE GUIDE TO COOKING VEGETABLES Sous vide is the perfect way to cook most foods, allowing you to have the ultimate temperature control, which in turn results in perfectly cooked food. While you may most commonly associate sous vide with cooking meat and fish, it is also a great way to cook vegetables. As with all food that you prepare using the sous vide method, you will be able to get your veggies just right, as long as you SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

THE SMALL KONRO GRILL The hot temperature is also perfect for creating crisp caramelised skins on chicken and other meats. Makes food taste great! PRODUCT DETAILS. The Small Konro Grill. Grill size for 2-4 persons. Weight of 6.5kg. Material: Diatomaceous earth. Working temperature 107°C SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTRE Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

BASIC SOUS VIDE CHICKEN BREAST METHOD. Fill and preheat your water bath to 63.5C. Place 2 chicken breasts into a small (quart/0.9 liter) cooking pouch. Add 1/2 the butter, salt, pepper, and herbs to the pouch and seal with your vacuum sealer. Place the pouch in the water bath, entirely covering it with

water and cook for

SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

SOUS VIDE PORK SHOULDER TACOS Take all your marinade ingredients and mix together in a blender, you want to put the pork in a vacuum pouch and then pour in the marinade and. massage around. Vacuum seal and leave this overnight in the fridge. The following day you place the pork into your sous vide device for 18hours at 75c. BRINED & BBQ’D LETTUCE Method. Brining vegetables is a great technique to use when direct grilling. The lettuce retains lots of moisture allowing you to achieve a nice dark colour on the gem heart. SMOKING GUN RECIPES ARCHIVES �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTRE Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

BASIC SOUS VIDE CHICKEN BREAST METHOD. Fill and preheat your water bath to 63.5C. Place 2 chicken breasts into a small (quart/0.9 liter) cooking pouch. Add 1/2 the butter, salt, pepper, and herbs to the pouch and seal with your vacuum sealer. Place the pouch in the water bath, entirely covering it with

water and cook for

SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

SOUS VIDE PORK SHOULDER TACOS Take all your marinade ingredients and mix together in a blender, you want to put the pork in a vacuum pouch and then pour in the marinade and. massage around. Vacuum seal and leave this overnight in the fridge. The following day you place the pork into your sous vide device for 18hours at 75c. BRINED & BBQ’D LETTUCE Method. Brining vegetables is a great technique to use when direct grilling. The lettuce retains lots of moisture allowing you to achieve a nice dark colour on the gem heart. SMOKING GUN RECIPES ARCHIVES �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital SOUS VIDE EQUIPMENT FOR THE HOME COOK �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital

SOUS VIDE RECIPES

�2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital RECIPE ROUND UP: 15 OF THE EASIEST SOUS VIDE RECIPES FOR 1. Perfect sous vide poached eggs. One of the most fantastically simple things to cook sous vide is a perfect poached egg! There isn’t much a poached egg doesn’t complement, and this method ensures that you can make them just the way you like them every time! 2. Super sous vide overnight oatmeal. SOUS VIDE TRAINING COURSES BY CHEF CHRIS HOLLAND Stock No. SVT-ONLINECLASS. £15.00 Excl. VAT £18.00 Incl. VAT. Sous vide training courses now available in the comfort of your own home. Our range of Sous vide masterclasses are designed to unlock the secrets from the world of Sous vide in a fun and innovative way. Let our Chef Director Chris Holland bring his sous vide knowledge into

your home.

16 OF THE BEST BLOGS FOR SOUS VIDE TIPS & RECIPES Anova. Anova’s resource is a detailed and topical blog which is suitable for both home foodies and pro chefs. The blog covers everything from how to recreate the Starbucks egg bites to 8 weird ways to use your precision cooker, and is full of mouth-watering images to spark your imagination.. Written with flair, not only is this blog informative, but it’s an entertaining read that’s bound A SOUS VIDE GUIDE TO COOKING FISH AND SHELLFISH For a wet brine, you will usually need to combine salt with water at a 5%-10% salt to water ratio, and heating it until all of the salt has dissolved. Sometimes brines will also have sugar or spices added too. You then cool the brine by chilling it, before adding the fish for 5 to 15 minutes. A dry brine is very easy to use, and faster to apply SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

A SOUS VIDE GUIDE TO COOKING VEGETABLES Sous vide is the perfect way to cook most foods, allowing you to have the ultimate temperature control, which in turn results in perfectly cooked food. While you may most commonly associate sous vide with cooking meat and fish, it is also a great way to cook vegetables. As with all food that you prepare using the sous vide method, you will be able to get your veggies just right, as long as you SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

THE SMALL KONRO GRILL The hot temperature is also perfect for creating crisp caramelised skins on chicken and other meats. Makes food taste great! PRODUCT DETAILS. The Small Konro Grill. Grill size for 2-4 persons. Weight of 6.5kg. Material: Diatomaceous earth. Working temperature 107°C BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTREPROFESSIONAL SOUS VIDE EQUIPMENTBEST SOUS VIDE COOKERBEST SOUS VIDE MACHINEINDUSTRIAL SOUS VIDE COOKING EQUIPMENT Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

VACUUM PACKAGING MACHINE SERVICING A Routine service generally involves the following: Pump oil change. Replacement of seal bar heating wire and cutting wire (where fitted) Replacement of sealing bar Teflon tape. Replacement of exhaust filters at approximately annual intervals - (less frequently for low usage machines) Oil filter change – (where required) Replacement of Lid

Seal.

CAN SOUS VIDE OVERCOOK? This is largely because sous vide cooking uses much lower temperatures than traditional cooking methods, so the ingredients are slowly and gradually heated with no damage to the fibres. And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it’ll never go above this point and

overcook.

SOUS VIDE SHIN OF BEEF In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins. Adjust the seasoning to taste. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender. SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

ROAST SIRLOIN OF BEEF The perfect roast! METHOD. 1. Season the sirloin with sea salt, black pepper and chopped thyme. Brush with a little olive oil then place the beef in a vacuum pouch and seal. 2. In a water oven preheated to 58 degrees, cook for 4 ½ hours. 3. In a saucepan with a little oil ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3. BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTREPROFESSIONAL SOUS VIDE EQUIPMENTBEST SOUS VIDE COOKERBEST SOUS VIDE MACHINEINDUSTRIAL SOUS VIDE COOKING EQUIPMENT Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

VACUUM PACKAGING MACHINE SERVICING A Routine service generally involves the following: Pump oil change. Replacement of seal bar heating wire and cutting wire (where fitted) Replacement of sealing bar Teflon tape. Replacement of exhaust filters at approximately annual intervals - (less frequently for low usage machines) Oil filter change – (where required) Replacement of Lid

Seal.

CAN SOUS VIDE OVERCOOK? This is largely because sous vide cooking uses much lower temperatures than traditional cooking methods, so the ingredients are slowly and gradually heated with no damage to the fibres. And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it’ll never go above this point and

overcook.

SOUS VIDE SHIN OF BEEF In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins. Adjust the seasoning to taste. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender. SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

ROAST SIRLOIN OF BEEF The perfect roast! METHOD. 1. Season the sirloin with sea salt, black pepper and chopped thyme. Brush with a little olive oil then place the beef in a vacuum pouch and seal. 2. In a water oven preheated to 58 degrees, cook for 4 ½ hours. 3. In a saucepan with a little oil ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3. BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADING Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll SOUS VIDE EQUIPMENT FOR THE HOME COOK �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital GAME AND COOKING SOUS VIDE If you’ve never cooked game meat before then we urge you to give it a try. Game is generally leaner than many other meats and works fantastically well with sous vide cooking. Here at Sous Vide Tools we have a huge selection of delicious game recipes ranging from simple lunches, to challenging dinner party or VACUUM PACKAGING MACHINE SERVICING A Routine service generally involves the following: Pump oil change. Replacement of seal bar heating wire and cutting wire (where fitted) Replacement of sealing bar Teflon tape. Replacement of exhaust filters at approximately annual intervals - (less frequently for low usage machines) Oil filter change – (where required) Replacement of Lid

Seal.

THE BEST & WORST FOODS TO COOK SOUS VIDE Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. The most obvious is the control over texture that the method gives. Because of the precise control of sous vide, you can control the exact consistency of your egg, so be sure to check out our guide to a perfect sous vide egg to determine how long you need to A SOUS VIDE GUIDE TO COOKING FISH AND SHELLFISH For a wet brine, you will usually need to combine salt with water at a 5%-10% salt to water ratio, and heating it until all of the salt has dissolved. Sometimes brines will also have sugar or spices added too. You then cool the brine by chilling it, before adding the fish for 5 to 15 minutes. A dry brine is very easy to use, and faster to apply SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

SOUS VIDE RUMP OF BEEF METHOD. In a bowl squeeze out all the roasted garlic and add the Bovril, a good pinch of smoked sea salt, the peppercorns, thyme and chopped parsley. Rub the mixture all over the rump of beef and massage into the meat. Leave to stand for 1 hour to marinade a little, then place into a vacuum pouch and seal. Cook in a preheated water bath at

55

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTREPROFESSIONAL SOUS VIDE EQUIPMENTBEST SOUS VIDE COOKERBEST SOUS VIDE MACHINEINDUSTRIAL SOUS VIDE COOKING EQUIPMENT Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

VACUUM PACKAGING MACHINE SERVICING A Routine service generally involves the following: Pump oil change. Replacement of seal bar heating wire and cutting wire (where fitted) Replacement of sealing bar Teflon tape. Replacement of exhaust filters at approximately annual intervals - (less frequently for low usage machines) Oil filter change – (where required) Replacement of Lid

Seal.

CAN SOUS VIDE OVERCOOK? This is largely because sous vide cooking uses much lower temperatures than traditional cooking methods, so the ingredients are slowly and gradually heated with no damage to the fibres. And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it’ll never go above this point and

overcook.

SOUS VIDE SHIN OF BEEF In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins. Adjust the seasoning to taste. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender. SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

ROAST SIRLOIN OF BEEF The perfect roast! METHOD. 1. Season the sirloin with sea salt, black pepper and chopped thyme. Brush with a little olive oil then place the beef in a vacuum pouch and seal. 2. In a water oven preheated to 58 degrees, cook for 4 ½ hours. 3. In a saucepan with a little oil ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3. BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADINGHOME SOUS VIDE SHOPPROFESSIONAL SOUS VIDE SHOPSHOP BY BRANDRESOURCE CENTREPROFESSIONAL SOUS VIDE EQUIPMENTBEST SOUS VIDE COOKERBEST SOUS VIDE MACHINEINDUSTRIAL SOUS VIDE COOKING EQUIPMENT Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform

SOUS VIDE RECIPES

A collection of sous vide recipes and cooking tips from sousvidetools.com. From simple to more complex dishes, with expert advice on ingredients and cook time. THE SCIENCE: HOW DOES SOUS VIDE WORK? The importance of temperature control is best illustrated with eggs, with which the proteins break down at between 54˚C and 71˚C. That’s quite a big range, and obviously, the eggs are going to cook a lot quicker the higher the temperature. So, for example, if you cooked eggs sous vide at the lower of this range, you’ll get a loose

white

VACUUM PACKAGING MACHINE SERVICING A Routine service generally involves the following: Pump oil change. Replacement of seal bar heating wire and cutting wire (where fitted) Replacement of sealing bar Teflon tape. Replacement of exhaust filters at approximately annual intervals - (less frequently for low usage machines) Oil filter change – (where required) Replacement of Lid

Seal.

CAN SOUS VIDE OVERCOOK? This is largely because sous vide cooking uses much lower temperatures than traditional cooking methods, so the ingredients are slowly and gradually heated with no damage to the fibres. And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it’ll never go above this point and

overcook.

SOUS VIDE SHIN OF BEEF In a bowl whisk together the ketchup, HP, sugar, honey, chopped thyme, tomato powder, vinegar and Lea & Perrins. Adjust the seasoning to taste. Toss the pumpkin in the sauce and seal into a vacuum bag. Seal the bag and cook in a preheated water bath at 80 degrees for 45 mins to 1 hour or until tender. SOUS VIDE JERK CHICKEN Preheat your sous vide device to 68c and cook for 3 hours. At some point whilst the chicken is cooking you can make the side of rice and kidney beans. Simply cook together until soft and season with salt and pepper. Once cooked, take the chicken out of the bag and discard the

liquid content.

SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

ROAST SIRLOIN OF BEEF The perfect roast! METHOD. 1. Season the sirloin with sea salt, black pepper and chopped thyme. Brush with a little olive oil then place the beef in a vacuum pouch and seal. 2. In a water oven preheated to 58 degrees, cook for 4 ½ hours. 3. In a saucepan with a little oil ROAST TOPSIDE OF BEEF 1. Season the topside with sea salt, black pepper and chopped thyme then brush with a little olive oil. Place the beef in a vacuum pouch and seal. 2. Place the pouch into a water bath preheated to 56 degrees and cook for 4 ½ hours. This will give a rare finish. 3. BUY SOUS VIDE EQUIPMENT ONLINE FROM THE UK'S LEADING Thermal Circulators. Sousvidetools.com offers the professional chef a range of sous vide machines and vacuum packing equipment from the world’s leading manufacturers including, PolyScience® ; that ensures chefs turn our perfectly cooked dishes every time. By cooking with a water bath or thermal circulator you get repeatability, uniform SOUS VIDE COOKING TIME CALCULATOR The Sous Vide Cooking Calculator is perfect to get those inspirational juices flowing by generating recipe suggestions tailor made for you. Start below by selecting your main ingredient from your shopping list, or tell us what you already have in your fridge or cupboards. Tell us how much of it you have and how you like it cooked, and we’ll SOUS VIDE EQUIPMENT FOR THE HOME COOK �2021 sousvidetools.com, Gastronomy Plus Ltd, Company No. 07031979, VAT No. GB 116 6238 25 Website by Piranha Digital GAME AND COOKING SOUS VIDE If you’ve never cooked game meat before then we urge you to give it a try. Game is generally leaner than many other meats and works fantastically well with sous vide cooking. Here at Sous Vide Tools we have a huge selection of delicious game recipes ranging from simple lunches, to challenging dinner party or VACUUM PACKAGING MACHINE SERVICING A Routine service generally involves the following: Pump oil change. Replacement of seal bar heating wire and cutting wire (where fitted) Replacement of sealing bar Teflon tape. Replacement of exhaust filters at approximately annual intervals - (less frequently for low usage machines) Oil filter change – (where required) Replacement of Lid

Seal.

THE BEST & WORST FOODS TO COOK SOUS VIDE Eggs. Eggs are one of the most popular foods to cook sous-vide for a couple of reasons. The most obvious is the control over texture that the method gives. Because of the precise control of sous vide, you can control the exact consistency of your egg, so be sure to check out our guide to a perfect sous vide egg to determine how long you need to A SOUS VIDE GUIDE TO COOKING FISH AND SHELLFISH For a wet brine, you will usually need to combine salt with water at a 5%-10% salt to water ratio, and heating it until all of the salt has dissolved. Sometimes brines will also have sugar or spices added too. You then cool the brine by chilling it, before adding the fish for 5 to 15 minutes. A dry brine is very easy to use, and faster to apply SMOKING AND SOUS VIDE: THE GREAT DEBATE The antimicrobial effects of the smoke itself (and the salt or sugar cures usually applied beforehand) allow safe smoking for up to 2 or 3 hours, even though these temperatures are firmly within the ‘danger’ zone for bacterial growth. The experts recommend applying about 40 minutes of cold smoke to steaks and chops and up to 2 or 3

hours

SOUS VIDE RUMP OF BEEF METHOD. In a bowl squeeze out all the roasted garlic and add the Bovril, a good pinch of smoked sea salt, the peppercorns, thyme and chopped parsley. Rub the mixture all over the rump of beef and massage into the meat. Leave to stand for 1 hour to marinade a little, then place into a vacuum pouch and seal. Cook in a preheated water bath at

55

SOUS VIDE PORK RECIPES A collection of delicious sous vide pork recipes and cooking tips from sousvidetools.com, including expert advice on ingredients and cook

time.

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If you’re a fan of modern cooking shows like Masterchef and Great British Menu you’ve probably seen the Sous Vide technique in action. It’s a cooking method that requires food to be vacuum sealed in pouches and heated at a controlled temperature over a period of time. This method can perfectly cook meat, fish, poultry, vegetables and fruit. The pouches contain the natural juices, moisture and flavours to keep food tender without overcooking.

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WHAT IS SOUS VIDE?

A technique which not so long ago was only used in professional kitchens, sousvide (pronouned soo-veed) is a modernist culinary technique which allows you to create, amazing, resturant quality dishes with consistency. The technique, which literally means, ‘under vacuum’ in French, involves the process of vacumm sealing ingredients, before cooking at a very precise temperature; resulting in food which is cooked to the perfect level of doneness every single time... A technique which not so long ago was used only in professional kitchens, sous vide (pronounced soo-veed) is a modernist culinary technique which allows you to produce amazing, restaurant-quality dishes with consistency. Think the technique sounds confusing? Luckily, that couldn’t be any further from the truth. Sous vide is a simple and convenient technique which typically needs only a few steps: (1) vacuum sealing the food, (2) cooking in a water bath at a predetermined temperature for a set length of time and (3) finishing by searing, grilling or similar.

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WHY COOK SOUS VIDE?

If you’re wondering why you should cook sous vide, there’s a whole host of reasons, however, the main reasons why the technique has become so popular amongst home and professional foodies alike are that thanks to the temperature precision, you’re able to achieve amazing consistency - every single time, and you’ll never have to endure overcooked food ever again... Alongside this, food comes out tastier and more appealing, thanks to not losing weight, flavours and aromas while cooking. Don’t forget that sous vide is also perfect for batch cooking, extends the shelf life of produce and results in healthier dishes, given that little to no salt is needed and that vitamins and nutrients which would usually be lost in cooking are retained.

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THE UK’S LEADING COLLECTION OF SOUSVIDE EQUIPMENT Whether you’re a home or professional foodie, if you’re looking to purchase SousVide equipment, we’re confident that you’ll find exactly what you’re looking for at SousVideTools. As the UK’s leading specialist suppliers of SousVide devices; from immersion circulators and water baths...

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WHAT THE PROFESSIONALS SAY We work closely with some of the top professional chefs from across the country, making sure they have the best Sous Vide equipment available for their kitchens and restaurants.

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INTRODUCING OUR RESOURCE CENTRE In addition to our retail offering, we’re also proud to introduce The Toolshed; our very own resource centre which contains more than 500 recipes, guides and articles to help you better your SousVide skills. You’ll find everything from recipes perfect for beginners through to episodes of our very own Podcast.

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