Advantages Sous vide temperatures are significantly lower than in traditional cooking methods, making it like a long, slow braise. Plus, you can cook ahead then reheat and brown foods just before serving, making it perfect for worry-free entertaining.

Cooking sous vide is consistent and forgiving and it enhances the natural flavour of foods. Minimal extra moisture is added to the bag so the food cooks in its own juices, intensifying the natural flavour rather than diluting it.

The food cooks to the same temperature throughout rather than being hotter on the outside, lending to even tenderness and doneness.

The food never gets hotter than the set temperature, preventing overcooking, so you get a perfect medium-rare steak and juicy, melt-in-your-mouth chicken every time (even if you leave it in the bath for an extra hour).