About Grant Sous Vide
Grant has been manufacturing water baths in Cambridge in the UK, since 1950. Grant therefore has vast experience and an excellent track record of accuracy in temperature stability with their equipment. The temperature stability and uniformity of an Unstirred Grant Bath is excellent and guaranteed at +/- 0.2 °C for the Expert Baths. Since the baths are unstirred the volumetric capacity is undisturbed by the stirring mechanism, thereby using 100% of the surface area for product. Stirred units reduce the working area by up to 25%. The water does not move around in an unstirred bath, so bags stay where you put them in the water- avoiding confusion when busy.
All Grant Baths are easy to clean and have hygienic stainless steel lines inside and outside of the bath and they are supplied with stainless steel lids.
The Grant Universal Stirrer (stirred heat) SV200 is a popular choice as it has excellent temperature stability at +/- 0.02 °C and it can be used on your own choice of a rectangular or circular vessel of up to 50 Litres, thereby creating your own “stirred bath”. The Grant Stirrers are simple to operate, have a stainless steel cage around the element and jet; so to avoid bags being pushed up against the heating and circulating mechanisms.
Grant has country-wide service technicians.
|About Sous Vide Cooking|
Sous vide is the new generation of food preparation which guarantees a more economical, healthier and efficient way of preparing food with a substantially enhanced taste
Sous vide cooking is redefining dining experiences in many of the world’s most distinguished hotels and restaurants. Sous vide cooking is becoming increasingly popular among professional and amateur chefs who are taking advantage of its many benefits and using it to experiment with new dishes. As a result the number of sous vide recipes and knowledge of the sous vide process is proliferating rapidly worldwide.
Sous-vide (Soo-VEED) means “under-vacuum” in French. It was developed in the mid 1970s by Georges Pralus for the restaurant Troisgros in Roanne in France. It was originally developed on Foie Gras when Pralus discovered that the sous vide process reduced cooking loss from 30% to 5% and led to a better texture and appearance. Unlike cooking in a slow cooker, sous-vide cooking uses airtight or vacuum packed plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F) for extended periods of time.
The sous-vide method is used in several gourmet restaurants and well-known chefs such as Christopher Young, Thomas Keller, Jesse Mallgren, Paul Bocuse, Joël Robuchon and Charlie Trotter. Non-professional cooks are also beginning to use vacuum cooking because of its many benefits.
Visit www.sousvide.co.za for more information