Andrew James Worldwide
precise temperature control to achieve tastes
and textures impossible otherwise. Essentially,
sous vide is an innovative cooking technique in
which food is vacuum sealed and slow-cooked
in water at constant low temperatures until it is
perfectly cooked through. This ensures that all
of the flavour is retained, meat remains tender
and none of the juices are lost. But perhaps
more importantly, it allows precise control of
the core temperature of the food without risk
of over- or under-cooking.
This sophisticated, modern, high-end restaurant technique has now been made simple
and convenient for home gastronomes who
are passionate about premium quality and
perfection.
I just love this smart sous vide package – sous
vide machine and vacuum sealer – from
Andrew James Worldwide. Food is cooked to
perfection by the sous vide machine, which
has a 5.5-litre capacity and temperature range
between 40°C and 90°C. From delicate fish
to perfect medium-rare steak and snappy
asparagus, there is no end to what the home
chef can achieve by controlling how the food
cooks by this exciting method.
As an added bonus, the sous vide machine
can also be used as a traditional slow cooker,
perfect for stews and casseroles. The distinctive, high-gloss finish is guaranteed to create a
stylish statement in any kitchen.
By adding science to cooking, the home chef
will be able to create dazzling sous vide dishes
for friends and family.
www.andrewjamesworldwide.com
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