Suchef

Sous vide: the technique and gadget that has come to grace today’s menus and modern kitchens. For those of you unfamiliar with this, sous vide is the process of taking food, sealing it (seasoned or not) in a vacuum pack and poaching it in a water bath until succulent and perfect. Control is the key; it allows the cook minute control over temperature, thus texture and degree of cooking. It’s also bloody practical – you can pop as many vacuum bags in the bath as will fit and it’s almost impossible to overcook them.
But what home cook actually owns one of these? The kit is expensive and relatively cumbersome. The closest we can come to trying sous vide food much of the time is at the tables of fine dining establishments (or in mass catering, actually). However much I’d like this – it’s hardly reality.

The idea is to pick your proteins, sides and carbs, all coming in cute little tubs, and add any sauces you want to jazz them up. We tried the chicken and a plaice and salmon roulade, with some simple green veg and wild brown rice on the side. Naturally, with sous vide, things were cooked on point. It’s hard to fault the moistness of the chicken – super succulent and juicy. Likewise with the roulade which was very soft. A mushroom and tarragon sauce was well flavoured and worked well with the chicken. Whilst everything needed salt, as a healthy and simple lunch it works. I also liked the branding; you get your pots to go in this quirky cardboard carrying case that unfolds into a tray to eat off. Swish.