Sous Vide

The sous vide technique has been the secret of great chefs worldwide for decades, however our investment in this process has meant serving sous vide cooked meats has never been easier. The technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely-controlled temperature for long periods of time. 

This low and slow cooking method eliminates guess work and results in foods with incomparable taste and texture: perfectly cooked pink steak, juicy tender chicken breasts and ribs with the meat literally falling off the bone.