Grant

Grant

Grant's Sous Vide cooking equipment is precision temperature cooking - the most consistent way of cooking! 

The principle of cooking food sous vide is simple: food (e.g. a cut of meat) is vacuum sealed in a pouch with/without an accompanying sauce or seasoning, and then cooked in a precision temperature controlled bath at comparatively low temperatures (typically around 70°C). Sous vide cooking method is mainly used for cooking meat and fish, vegetables and fruit and offers a range of key benefits:

  • Consistency: each dish is the same, every time
  • Flexibility:  no rush, leave in to cook for an extra hour with no effect on quality
  • Lower energy: less heat extraction, less heat in the kitchen. Little energy to maintain temperatures 
  • Quality: achieve excellence in molecular gastronomy. Experiment and invent new dishes
  • Workflow:  Food portions can be prepared in advance, vacuum sealed and stored in a refrigerator for comparatively long periods of time – ideal for coping with the peaks and troughs in activity and for master kitchens supplying ‘satellite’ kitchens
  • Cheaper cuts: transform cheaper cuts of meat into premium. Make same quality dishes, only cheaper

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