What is Sous Vide? It is a modernist cooking technique utilized by some of the most exclusive fine dining restaurants throughout the world.
The name is French for “under vacuum,” but the defining characteristic of this cooking method is accurate temperature control. Sous Vide (pronounced "sue veed") cooking involves the vacuum sealing of ingredients that are cooked in a water bath held at the precise temperature by an immersion circulator. Water conducts heat more efficiently than air, thus providing more consistent cooking temperatures than a conventional oven. Furthermore, the method prevents the overcooking of any part of the ingredient. For example, a 350-degree oven will heat the outside well above the ideal cooking temperature before the ingredient is fully cooked. Sous Vide prevents the overcooking of any part of the ingredient, creating tender meat and optimal results. In addition, the vacuum seal prevents evaporation of the rendered juices, creating more flavorful sauces and broths. The Sous Vide method yields results that are nearly impossible to achieve by traditional means. As such, we believe this is one of the best ways to cook food.
From time-to-time, we will offer certain ingredients, mainly proteins, already cooked Sous Vide. Our goal is to provide restaurant quality ingredients to create a meal in approximately 30 minutes and certain ingredients cannot be reasonably prepared in such a short amount of time. As such, some of the meals will have previously cooked items. These meal kits will still require some preparation, such as reheating and possibly searing the meat, as well as cooking the side dishes.
An Immersion Circulator Cooking Lamb Shanks Sous Vide