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Don’t get stuck in a sous vide rut!

04 Apr 18

We all know that creating the tastiest steak and perfectly done fish is easy with a sous vide, thanks to low cooking temperatures which seal in moisture and flavour. But there’s so much more than just meat and fish that can be cooked to perfection using a water bath!

Here are some ideas you may not have considered…

Purées – using a sous vide is the simplest way to do them as it’s the ideal way to soften vegetables such as carrots and celeriac. Then, when it’s time to re-heat them it’s easier to warm them in the sous vide bath than on the stove which can heat unevenly, scorching the bottom but not warming the top.

Oysters – by blanching oysters in water at 140°F / 60°C for just a few minutes makes them easy to open. Time it right and the oyster won’t cook but it will open easily, be plump, firm and delicious!

Flavoured Oils – fragrant oils are easy to make in a sous vide. Yes, they take longer than stovetop infusions, but cooking at low temperatures for a longer time creates wonderful flavoured oils. Try thyme or rosemary which add extra flavour to dishes.

Asparagus – create perfectly tender but not over-done asparagus by popping it in the sous vide for 10 – 12 minutes depending on the thickness of the spears.

Crème brûlée – in fact anything egg-based is perfect for sous vide cooking. Eliminate the risk of a curdled crème brûlée by keeping the temperature below 185°F / 85°C.

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