Sous vide & slow cookers

Sous vide is a French cooking technique where vacuum-packed ingredients are cooked at a constant temperature. The temperature can be regulated precisely and ensures an constant cooking of your products, such as meat, fish, vegetables and crustaceans and shellfish. The ingredients therefore retain all taste and texture.

Because the temperature maintains a constant level, this ensures a perfect cooking and your dish will never be overcooked (or burned). You don't have to constantly monitor the process. click here for more information about sous vide cooking.