About Sous Vide
Literally translated as ‘under vacuum’, Sous Vide cooking began over 40 years ago in the Parisian triple Michelin Starred restaurant La Maison Troisgros. These days, Sous Vide is part of most acclaimed restaurants, with chefs cooking vacuum-packed food in a temperature-controlled water bath to give perfectly tender, flavoursome results, without the risk of over-cooking.
The Burton Sous Vide now gives you the chance to cook the professional way at home. With complete control and effortless convenience, you can enjoy delicious, perfectly cooked food at the touch of a button. Simply vacuum pack the food, place it in the Burton Sous Vide at the set temperature and let the machine do all the work for you. Bon appétit!