Sous Vide Cooking CC P O Box 985 Hillcrest 3650 Tel:  082 417 0434 Fax:  0866 711227 Email:  info@sousvide.co.za Web:  www.sousvide.co.za
Up to 20 % discount offered to Dining-OUT and Sleeping-OUT members. Quote your member number when placing your order.
Sous Vide Cooking cc is the sole distributor of Grant Sous Vide Cooking Baths, Universal Stirrers and Accessories in Southern Africa. Sous Vide Cooking is based out of Hillcrest, Durban but distributes products country-wide by courier. Sous vide cooking is redefining dining experiences in many of the world's most distinguished hotels and restaurants. Sous vide cooking is becoming increasingly popular among professional and amateur chefs who are taking advantage of its many benefits and using it to experiment with new dishes. As a result the number of sous vide recipes and knowledge of the sous vide process is proliferating rapidly worldwide. Sous-vide (Soo-VEED) means “under-vacuum” in French. It was developed in the mid 1970s by Georges Pralus for the restaurant Troisgros in Roanne in France. It was originally developed on Foie Gras when Pralus discovered that the sous vide process reduced cooking loss from 30% to 5% and led to a better texture and appearance. Unlike cooking in a slow cooker, sous-vide cooking uses airtight or vacuum packed plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F) for extended periods of time. The sous-vide method is used in several gourmet restaurants and well-known chefs such as  Christopher Young, Thomas Keller, Jesse Mallgren, Paul Bocuse, Joël Robuchon and Charlie Trotter. Non-professional cooks are also beginning to use vacuum cooking because of its many benefits.

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