Sous Vide cooking - lamb and beef , Grant Instruments

Sous vide cooking has revolutionised many top restaurant kitchens and is now catching on among chefs and gastronomy experts in mainstream restaurants, gastropubs, cooking schools and in contract catering. As well as the taste and consistency advantages, the technique also allows for food portions to be prepared in advance -- and stored safely for comparatively long
periods of time - to meet peaks and troughs in demand. Find out all about cooking lamb and beef sous vide.

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Science & Technology

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