Grant 12 Ltr Expert Unstirred Water Bath
In response to the increasing popularity of sous vide cuisine, Alliance Online has launched a comprehensive range of professional unstirred water baths and vacuum packing machines along with all the accompaniments for use in sous vide cooking.
The range takes account of every need – however large or small – allowing for capacity of 5ltr, 12 ltr and even 26ltr water baths.
Popularised by celebrity chefs, sous vide is a highly effective cooking method perfected by elite restaurant chefs. It involves slow cooking food in vacuum-sealed bags in low temperature water for as long as 24 hours or more.
Since no juices or vapours escape from the sealed plastic parcels, food cooked sous vide is full of flavour and packed with nutrients. The practice yields particularly impressive results with meat, resulting in exquisitely tender textures and enhanced flavours, yet continues to look firm and neat. Unlike a conventional oven, sous vide food cannot be overcooked. Water and food can be kept at a pre-set temperature indefinitely.
Shad Williams, Catering Equipment Specialist at Alliance, explains more about the products on offer.
Demand for innovation in professional kitchens has led to greater interest in fine food practices. Our range of sous vide equipment comprises a complete service solution that is both reliable and cost-effective, empowering chefs to create more original dishes, diversifying menu offerings and satisfying consumer tastes. Sous vide is also very economical, producing little waste, keeping food vacuum-packaged, bacteria-free, and fresh tasting. Restaurant kitchens can also prepare meals for reheating days in advance using this simple method, saving valuable time during each service.
Alliance’s new range of sous vide catering equipment has been designed with input from chefs and tested in their kitchens. Alliance’s offering includes: a range of Grant temperature-controlled unstirred water baths, Sammic vacuum packing machines and plastic-sealing bags.
Sous-vide is French for ‘under vacuum’. The method was developed by chef Georges Pralus in the mid-1970s for the Restaurant Troisgros in Roanne, France. He discovered that when cooking foie gras in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture.
The technique was recently demonstrated on television Channel 4’s Big Chef Takes on Little Chef documentary, as an alternative way of cooking scrambled eggs; which had previously been prepared in a microwave oven.
Sous Vide Cooking Machines – Buy Online. Part of a huge range of catering equipment.
