FAQ

Good question! Seriously though:

Put simply it involves sealing the food in a bag, removing the air and then immersing in water at a constant temperature for a minimum period of time.

If you are hungry for more we suggest: https://en.wikipedia.org/wiki/Sous-vide

Sous vide makes good home cooking great and effortless.

Great cooking and sous vide go hand in hand, with precise temperature control key to creating amazing dishes. Sous vide is simple and with times and temperatures clearly defined for all ingredients, all you’ve got to do is set your time and temperature and you’re ready to cook sous vide!

No it’s really easy:

  1. Seal your food in an airtight bag. This is easily done just with a re-sealable food bag, vacuum sealers are optional.
  2. Immerse the food pouch in your water once it reaches the right temperature. You’ll find all the right time and temperature settings in our free sous-vide cooking guides
  3. Your chosen Grant product does the rest and you only attend to it once it’s done!

Your meal is fully cooked after a minimum cooking time. For items like steak, you can sear it for just a few seconds each side to brown it. Dinner is ready, enjoy!

No! No more overcooking, ever!

Sous-vide cooks everything at exactly the perfect temperature so that it's just right. Instead of having the usual layers of burnt to raw in your steak, enjoy top-restaurant quality right at home – juicy, tender and evenly cooked from edge-to-edge; even if you leave it for longer than you planned – even the odd hour longer it will still be perfect.

Yes! Sous-vide brings out the best natural flavours in food, retaining maximum nutrition with minimal addition of fats.

With juicy proteins and tender vegetables at your fingertips, sous-vide is the ideal complement to your active lifestyle.
 

Absolutely!

Not everyone can cook, but anyone can sous-vide.

We’ll let you know the best time and temperature settings – so it’s truly set-and-forget - With mind blowing results, every single time!

No! Rediscover your entire home cooking repertoire.

Food cooked just right tastes amazing. You can enhance everything you've ever cooked with new exciting textures.

Fancy some buttery salmon, moist chicken breasts and gooey lava-like egg yolks?

See how we've taken a simple spaghetti carbonara to new heights by simply incorporating the sous-vide technique.

Recipe: Foolproof Spaghetti Carbonara

NO! Quite the opposite in fact - You can produce gourmet tasting meals that save you money.

Sous-vide cooking transforms tough, lean and often cheap cuts into mouth-wateringly tender results.

Soft succulent beef short ribs cooked at 55°C (131°F) are just like the prime cuts, but about 6 times cheaper – what’s not to like?

No - Lightning-fast clean-up!

All you need to do is pour away the water in your cooker. Done.

Really, it’s that simple. Are you ready to try sous-vide?

Not necessarily.

If you cook sous-vide for immediate serving (cook-serve), a vacuum sealer is not needed. Using good quality re-sealable freezer bags with the water displacement method works well for sous-vide cooking temperatures. Some use this method for home use.

A vacuum sealer is recommended if you tend to store food cooked sous-vide for consumption at a later date (cook-chill), require compression of certain food or use other techniques such as flash-pickling. We recommend exploring cook-chill at a later stage once you become more familiar with the cook-serve method.

The main purpose of the vacuum (or just an airtight bag) is to ensure an efficient heat distribution from the water bath to food for even cooking, because air is a poor conductor of heat.

Any food-grade sealable bag will work – if you want really great results then look at our Vuoto

Absolutely. A common misconception about low temperature cooking is that it is unsafe as it involves cooking in lower temperatures that are in the bacterial "danger zone" of 10°C-55°C (50°F-131°F).

In fact, food safety is a function of both time and temperature; a low cooking temperature would be perfectly safe if maintained for long enough to achieve pasteurization.

Generally, food that is heated and served within 4 hours is considered safe (including unpasteurized food), but meat that is cooked for longer to tenderize must reach a temperature of at least 55°C (131°F) within 4 hours and then be kept there, in order to pasteurize the meat.

Unpasteurized food is not dangerous if fresh, high quality ingredients are used with proper hygienic practice. Or else we wouldn't have sushi, rare steak or carpaccio. However, it’s advisable to not serve unpasteurized food to highly susceptible, pregnant or immuno-compromised people.

Sous-vide cooking is safe with good food hygiene practices, purchase of fresh food and adherence to the time-temperature guidelines. Sous-vide cooking is not more dangerous, as these precautions apply to other conventional cooking methods too!

OK – You need to plan ahead for this one a bit, but the results are worth it!
 
Brine it overnight:
Put it in the bag with some salt, brown sugar and a little of your favourite smokey BBQ sauce
 
Cook It:
Sous vide for 24 hours at 65°C (149°F).
Take it out and dry it off, put a sugary-salty-peppery dry rub on it and place it in a 150°C (300°F) oven / sear it in a hot pan to form a crust
 
Rest, slice and serve.
 
Finally, given the choice, buy the second-cut half, sometimes known as the deckle – it’s tastier!