The Clifton Food Range® provides professional chefs with sous vide equipment—developed and manufactured by Nickel-Electro, a brand leader in temperature-control laboratory and science equipment. The range offers users an unparalleled specific temperature control to produce consistently perfect results.
Sous vide — which literally translates from French as ‘under vacuum’ — was originally developed in France during the early 1970s. The process evolved when a chef and a university food scientist joined forces to devise a method for perfect foie gras. The best method proved to be sealing the food in a pouch under vacuum before slowly cooking it at a controlled low temperature. With the right sous vide equipment the gentle cooking process results in tender textures and enhanced, intense flavours, which are now part of every serious professional chef’s life.
Clifton Food Range® water baths guarantee accurate temperature control and are in use in the most exciting and acclaimed kitchens worldwide, including many Michelin starred restaurants. The range is ideal for all types of low temperature cooking, including sous vide, in line with the growing appreciation of the benefits of molecular gastronomy.
What is molecular gastronomy?
A concept originally introduced in the 1980s, molecular gastronomy recognises the correlation between science and cookery. ‘Slow cooking’ is an important part of molecular gastronomy, due to the excellent flavours and textures which result.
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