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Buy now Healthier eating Easier cooking Perfect results

Healthier eating Easier cooking Perfect results

Cook like a pro Sous Vide is a technique where food is sealed in a vacuum bag then cooked to a very precise temperature in a water bath Burton Sous Vide combines cutting edge design to create delicious, healthier, stress free meals - bring your dream recipes to life whether cooking for one or entertaining guests Hailed by top chefs around the world, the phenomenon of sous vide is now available to everyone.

What Burton Sous Vide can do for you Re-create Michelin Star restaurant meals consistently and effortlessly

Cook like a pro without any experience

Entertain and impress guests. Without stress, without worry

Enjoy more free time, allow BSV to be your cooking partner

Probably the best Sous Vide product on the market

Why Sous Vide cooking is so much better Perfect and consistent results Healthier cooking, enhanced flavour and taste Tenderness and succulence Time saving and versatile Economical and cost effective Freezing is better and easier Stress free entertaining Avoid overcooking Buy now FREE delivery

Perfect and consistent results Sous vide cooking eliminates the guesswork enabling you to achieve perfect, consistent results every time. Accurate temperature control is therefore vital when choosing a quality machine such as the Burton Sous Vide. This means you can set your machine to cook exactly according to the type of food and your personal preference. And because your food is always maintained at the precise temperature of the water, overcooking is almost impossible. For example, steak can be cooked to medium rare at a water temperature of around 57c and be held there. The timer is set to ensure a minimum cooking time but leaving the steak beyond this for a time will not present a problem. The food cannot rise above 57c medium rare and will remain cooked through perfectly edge to edge.

This means that instead of standing over your food and repeatedly checking its progress you can get on with the other things you need to do, while your Burton Sous Vide works its magic. Fish is well known to be particularly delicate and easily overcooked, while chicken is notoriously dangerous if not cooked properly. Through precise temperature control and its superior thermodynamic properties, sous vide overcomes these problems. It gives you perfect and stress-free results every time whether cooking for one or one hundred.

Healthier cooking, enhanced flavour and taste Sous Vide will naturally enhance the flavour and taste of food with little or no additives such as salt or fats and oil. Conventional cooking, whether oven cooked, boiled or steamed, exposes your food to excessive heat, which will significantly degrade the nutritional value of any foodstuff. Sous vide cooking does not allow this. Vacuum sealed food stops degenerative oxidation and, together with lower temperature cooking, preserves minerals, vitamins and healthy antioxidants. Moisture loss is also dramatically reduced making your food more succulent and tastier. In addition to this the breakdown of collagen to gelatine during the gentle sous vide cooking process allows you to digest food better and absorb nutrients more easily. It’s the combination of these attributes that enable sous vide to provide the best nutritional value compared to any other cooking process.

Tenderness and succulence Have you ever wondered how restaurants achieve superb tender results, especially with some of those tougher cuts of meat? Only sous vide can consistently achieve this level of perfection, and now you too can make soggy vegetables, chewy meat, rubbery seafood and dry crumbly fish, things of the past. With tougher meat cuts, the breaking down of connective tissue requires ‘low and slow’ cooking. But traditional methods, such as braising or roasting, have two major drawbacks in that meat can dry out and overcook before it reaches that perfect tender stage. But with Sous Vide, the vacuum packaging prevents evaporation and drying of your food, retaining moisture and succulence while the precise, consistent low-temperature environment will break down connective tissue to provide unparalleled tender results. Using the sous vide method, seasonings can also be used more sparingly as the cooking process will extract flavours to a much greater extent. And your food cooks naturally in its own juices, further enhancing flavour and taste. With sous vide you can become more creative and experiment with underused and cheaper cuts, which are often far more flavoursome. Sous vide will enhance this and provide textures and tenderness to rival any fillet steak. Tenderising during longer cooking times will not compromise how rare or well done you prefer your food with Sous Vide. Precise temperature control gives you all the options.

Time saving and versatile With sous vide you have complete control over timings and temperature, making it the most reliable cooking partner available. The ‘set and forget’ nature of sous vide cooking allows you to free up time for yourself or to concentrate on other areas of preparation. This flexibility is down to two things. The precise temperature accuracy will not overcook the food, while the vacuum sealed bag will prevent drying out and the degradation of nutrients. The ease and precision of sous vide also allows you to cater for different palates particularly the ability to vary the doneness of food during the same serving. Freezing or refrigeration and the convenience of cooking ahead of time is not unique to sous vide. However, the simplicity in transferring the cooked, vacuum bagged food from your Burton Sous Vide to freezer and back again works perfectly in every respect. Food never has to leave the vacuum bags, which is the best way to preserve food quality during the freezing process. The gentle reheating process is ideal for defrosting and bringing the food back to serving temperature all in one easy step.

Economical and cost effective The Burton Sous Vide is extremely energy efficient and cheap to run, typically costing around £0.005 per hour - half the cost of a 60w energy saving light bulb! In comparison a slow-cooker typically runs at £0.03 per hour, a six fold increase, while conventional fan-assisted ovens can cost upwards of £0.2 to run for the same period. Our special attention to insulation and running costs during the design process means that rival sous vide products tend not to be as well insulated as the Burton Sous Vide and, as a result, attract higher running costs.

Freezing is better and easier As with other cooking methods sous vide allows you to cook in advance and refrigerate or freeze. But there are a number of significant advantages that come with preparing your food the sous vide way. To begin with, vacuum sealing preserves the shelf life of your food for up to five times longer. Freezer burn is also eliminated when you use this method, while food quality and nutrients are also better preserved. With the bags already vacuum sealed for cooking, they can be simply taken straight out of the water bath when done and placed in the freezer or refrigerator without any extra packaging hassle. In addition to this, the possibility of cross-contamination is also completely eliminated as your food is always in the same vacuum bag throughout the entire ‘Cook-Freeze-Reheat’ process. At the other end, when you want to prepare your pre-cooked sous vide meals to eat, simply pop the food bags straight from the fridge or freezer back into the water bath to heat through ready for serving. This could take as little as 20 minutes irrespective of the original cooking time or temperature, depending of course on the size of the item. The gentle temperatures of the water bath allow you to perfectly defrost and cook through in one simple transition.

Stress free entertaining We all know how stressful and daunting cooking for multiple guests can be. But, as well as saving time when cooking just for yourself, sous vide can also take a huge amount of strain out of your cooking when entertaining in larger numbers. Once the main ingredients are prepared they can be left in the warm water bath and brought out when needed without fear of overcooking. It’s one of the reasons why restaurants have been using the technique for over 30 years! Cooking this way allows you more time to focus on other food accompaniments or just spend more time with your guests! Whether entertaining family or for dinner parties and BBQs, sous vide allows the home cook a stress and hassle free experience.

Avoid overcooking Overcooking is almost impossible with sous vide. You can hold food in the water bath at your preferred temperature and it will always be at that level of doneness… ready when you are. Compared to conventional cooking, time or overcooking is not an issue! For example, your ideal medium rare steak maybe around 57c, cooked perfectly in the water bath at that temperature - edge to edge. Why would you want to fully cook it oven or pan fried at temperatures of around 200c? By the time the centre of the steak is perfectly cooked the outer edges are always overcooked if not burnt. Too much guess-work and worrying time trying to monitor this needless problem! Finishing and caramelising the outer edges of your perfectly cooked sous vide food can take as little as a few seconds browning in a griddle pan which can always be judged visually according to your taste.

Nigel Barden

BBC Food & Drinks Presenter Play video