“Sous-vide” is the cooking of food in vacuum-sealed bags. The technique is used in the world’s best restaurants as it creates a unique dining experience – flavour, freshness and texture in dishes that are also feasts for the eyes. The new generation V-ZUG Combi-Steam SL/XSL is capable of cooking sous-vide as the temperature of the steam can be set very precisely from between 30-100°C. This is essential for being able to achieve attractive results when cooking food gently.
