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Endorsed and used by
"Using a Clifton Food Range Water Bath has provided us with a new dimension to our methods of cooking. Not only can we achieve a more controlled method of
preparation but also attain a higher level of consistency in our dishes."
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The Clifton Food Range provides professional chefs with sous vide equipment - developed and manufactured by Nickel-Electro, a brand leader in temperature control laboratory and science equipment. What is sous vide cooking? Sous vide - which literally translates from French as 'under vacuum' - was originally developed in France during the early 1970's. The process evolved when a chef and a university food scientist joined forces to devise a method for perfect foie gras. The best method proved to be sealing the food in a pouch under vacuum before slowly cooking it at a controlled low temperature. With the right sous vide equipment the gentle cooking process results in tender textures and enhanced, intense flavours, which are now part of every serious professional chef's life. The Clifton Food Range of Water Baths guarantees accurate temperature control, and is now in use in the most exciting and acclaimed kitchens in the UK, including many Michelin starred restaurants. The Range is ideal for all types of low temperature cooking, including sous vide, in line with the growing appreciation of the benefits of Molecular Gastronomy. What Is Molecular Gastronomy? A concept originally introduced in the 1980's, Molecular Gastronomy recognises the correlation between science and cookery. 'Slow cooking' is an important part of Molecular Gastronomy, due to the excellent flavours and textures which result. Request FREE Clifton Food Range literature » click here the range | sous vide | visit us | contact us | news | case studies | testimonials |
