To sous vide or not sous vide?
Sous vide cooking has never been more popular and is being championed by top chefs as well as amateur cooks worldwide. The term ‘sous vide’ translates as ‘under vacuum’ and for those a of you who are unfamiliar with this, sous vide is a method of cooking food (often meat) in an air -tight sealed bag (hence the term under vacuum) in a temperature controlled water bath. The idea being fail safe perfectly cooked food every time. So how does it work? You place your chosen product in a vacuum bag, let’s take a fillet of beef for example, add your chosen herb or flavouring then seal it with a vacuum machine. Set your water bath/circulator to the correct temperature (in this case 56 degrees for medium rare beef,) drop the beef in the water bath. All you need to do now is wait for the meat to reach the