Clifton Food Range® Sous Vide Cooking Baths

What is sous vide cooking?

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.

Our guide to choosing the right bath 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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