Frequently Asked Questions
What is sous vide cooking?
Sous vide cooking is a technique whereby vacuum packed food is cooked in a water bath at a constant, relatively low temperature for a long period of time. Sous vide is a French term which literally means 'under vacuum'. Sous vide equipment is ideal for preparing meat, fish, poultry, vegetables, fruit, desserts, oils and even alcoholic beverages.
What are the advantages of sous vide cooking?
- Constant result
- Determine the result yourself
- Easily prepare large quantities
- More tasty food
- Don't look back
Read more about the advantages here.
How did sous vide come about?
The sous vide cooking technique has been used for some time in the catering industry, mainly by (star) chefs. One of the main reasons that the cooking technique is now also used by hobby cooks, is the drop in price of sous vide equipment. Now the equipment is affordable and easy to obtain.
Is sous vide cooking difficult?
No, you don't have to worry about cooking. Sous vide is even easier than normal cooking. By setting the exact temperature your meal will always have the right cooking.
What do I need to start sous vide cooking?
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