Posted on Feb 11, 2014. 0 comments

Gaining in popularity, sous-vide, in French, is "under vacuum". This method of cooking seals food in airtight plastic bags where they cook in a water bath for longer than normal cooking times. The result is deliciously tender and moist meats and perfectly cooked vegetables. Once only available in restaurants, sous-vide can now be done in the home. The Pan Tree currently has the SousVide Demi in stock. With a capacity of nine litres, the demi is the perfect size for home cooks.

Interesting in learning more about sous-vide? Resident Chef Richard Toll will be holding a sous-vide class at The Pan Tree on April 30. For more info, visit

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