Sous Vide

Sous vide is a method of cooking food under vacuum in airtight plastic pouches submerged in a cook tank or water bath. The food is slow-cooked at a precisely controlled low temperature, ensuring even cooking.

Why sous vide

Sous vide takes the guesswork out of cooking. Because times and temperatures are rigidly controlled, results are consistent and repeatable. The method improves texture, intensifies flavours and preserves nutritional quality. Food can be cooked in a sauce or marinade, giving producers more recipe options, and cooking can run unattended overnight.

Typical results include perfectly cooked steak, tender chicken breasts and ribs with meat falling off the bone.

Proven worldwide

Used by professional chefs around the world, sous vide is gaining popularity in the food processing industry. DCN sous vide equipment is in use in the UK and internationally – producing school meals in Russia, meals for hospitals and care homes in Norway, and cooking goat, chicken, lamb and camel in Dubai.