Sous Vide by F&Co

The sous vide technique involves vacuum sealing food in a bag and then submerging the bag in a temperature controlled water bath. Although it may not sound glamorous, sous vide cooking can result in exceptional results. This is thanks to the precise temperature of the water, which helps with consistent cooking, as well as the vacuum sealed bag which locks in flavour.

There are many advantages to sous vide cooking which is why it is such a popular method across the culinary world. Here are some of the reasons why you should consider trying it at home:

Flavourful - When you sous vide meat, it is being cooked in all its tasty juices. This ensures that your cut of meat stays tender, moist and flavoursome.

Healthy - Sous vide cooking is considered to be one of the healthiest methods. More nutrients and vitamins are retained compared to all other cooking techniques. On average, around 20% of the nutrients are lost with traditional cooking methods compared to only 3% with sous vide.

Consistent - Since you are able to keep the water bath at a specific temperature, it is easier to produce very consistent results. Unlike when using an oven or stovetop, there are no hot spots or temperature variations with sous vide. As a result you can cook a perfectly even piece of meat from edge to edge. From large lamb joints to individual beef steaks, it delivers a consistent cook.

Part of our mission at Farmison & Co is to make restaurant quality meat more widely available. That means delivering the finest grass-fed beef, free-range pork and more direct to your door. Explore our sous vide roasting joints and keep an eye out for new additions coming soon.