Cooking sous vide has many benefits. By cooking food at lower temperatures for longer, you can expect enhanced textures, flavours and tenderness, not to mention a range of other health and lifestyle benefits.
Why cook sous vide?
- Enhanced flavours
- Healthier result
- Better textures and tenderness
- Never overcooked
- Perfect every time
- Organised kitchen
- Stress-free cooking
- Bulk cooking
- Money saver
- Freeze for later
1. Sous vide food is tastier
… and infinitely more appealing. As food is vacuum sealed in a sous vide bag, it doesn’t dehydrate or lose its form while cooking. The original weight, flavour and natural colour and aroma of the food is not lost. It also means you can use cheaper or forgotten cuts of meat to greater effect!
2. Sous vide food is healthy
Due to the enhanced flavours of sous vide food, little or no additional salt or fat is needed during cooking. Plus, vacuum sealing food means that vitamins and minerals are not lost during the cooking process unlike boiling or steaming.
3. Restaurant quality food
Not only is sous vide food tastier, but you’ll also experience the texture of food as it’s meant to be eaten. Gone are the days of chewy chicken and soggy asparagus – sous vide meat is tender and moist, and vegetables retain their crunch and colour.
4. Consistently good results
With extremely precise temperature control, the same dish can be prepared time and time again achieving the same results. The Clifton at Home sous vide water bath is renowned for its unparalleled accuracy in temperature control.
5. No more undercooked, chewy or burnt food
When pan frying food, you can end up with a piece of food where the outside is cooked, and the inside is still raw. Cooking the food until it’s done on the inside means that it can be overcooked, if not burnt, on the outside. With sous vide this is never an issue. Food will cook all the way through evenly at a low temperature and can be browned or seared afterwards. It’s virtually impossible to overcook food in a water bath.
6. Organise your cooking time
Probably one of the best things about sous vide cooking is that it offers you more control over your timings. Food can be prepared and vacuum sealed up to a day in advance and left to cook slowly in the water oven. You can come back and serve up your meal whenever you’re ready and you can even sous vide your food overnight!
7. Quick and simple meals
Our sous vide water bath is just as easy to use as any slow cooker. Once you’ve prepared the food to be cooked (which could be as simple as vacuum packing a steak), it’s as easy as placing the bag in the water bath at the right temperature. Many meals can be prepared and cooked in under 30 minutes!
8. Cooking large quantities
Sous vide cooking also makes it easy to cook many individual portions for a large group, taking the stress out of dinner parties and family gatherings.
9. Possible savings
Our sous vide cooker is a worthwhile investment for your kitchen. Sous vide cooking can help minimise food wastage by preparing individual portions, plus the Clifton water bath uses less energy compared to gas or electric ovens.
10. Extended shelf life
Foods cooked using the sous vide method should be quickly cooled and frozen if required, then thawed and reheated later.