Sous vide 38

 

Can’t stand the heat in the kitchen? Get into our bath!

Can’t stand the heat in the kitchen?  Get into our bath!

Hi

I’d like to take a couple of minutes to introduce Sous Vide, the 13th method of cookery.

Who are we?

Sous Vide Australia was formed in 2009 to provide the hospitality industry, within Australia and New Zealand, with local access to highest quality and specifically designed sous vide cookery equipment and supplies.

Why use the Sous Vide method?

Why use the Sous Vide method?

Achieve stunning and accurate results by cooking ingredients in vacuum-sealed bags at low temperatures for long periods. Excellent dishes can also be prepared to order.

Who is using this method?

Many of the world’s best chefs have discovered that enhanced flavour, retained  texture and nutrients are some of the benefits gained by sealing food under vacuum then gently cooking in water at exact temperatures.

Dale Prentice of Stones of the Yarra Valley, Tetsuya Wakuda of Tetsuya’s, Shannon Bennett of Vue de Monde, Kym Machin of Urbane Brisbane, Thomas Keller of The French Laundry, Joan Roca of El Celler de Can Roca.

What is so good about our baths?

What is so good about our baths?

Winner of the UK ‘Caterer and Hotelkeeper Equipment & Supplies Excellence Award 2010′.

The Instanta Water Baths are purpose built have been designed in collaboration with Michelin award winning chefs, setting them apart from other products simply adapted from scientific baths.

  • Unique agitation pumps the water regularly around the bath to eliminate hot and cold spots.
  • Removable stainless steel racking system for suspending pouches as standard.
  • Scientific standard temperature sensor.
  • 38 ltr and 25 ltr models.

Want to know more?

If you would like to know more or place an order today please contact Sous Vide Australia
www.sousvideaustralia.com
info@sousvideaustrlia.com
0428 623 295

I look forward to sharing my Sous Vide experience with you.

Dale Prentice
Director, Sous Vide Australia

So you want to cook sous vide

Here it is, all the equipment you need

Have you always wanted to cook sous vide and not known where to start. Sous Vide Australia has just made it easy. We have put together three great packages that will have you cooking sous vide with confidence.

Start here with the basics

The first package is for the small restaurant that is looking to discover this wonderful cookery method.

Package one: $6635 +gst

· Instanta SV25 Sous Vide water bath
· Henkelman Jumbo 35 chamber vacuum
· Thomas Keller’s book Under Pressure cooking sous vide
· 500 Sealed Air vacuum pouches

Just add water and you are ready to cook

Serious Sous Vide

The second package is for those who have had a taste of sous vide cookery and are ready to set up their restaurant using sous vide as a considerable part of the menu.

Package two:  $13310 +gst

· Instanta SV25 Sous Vide water bath
· Instanta SV38 Sous Vide water bath
· Henkelman Boxer 42 with gas flush
· Thomas Kellers book Under Pressure cooking sous vide
· Joan Roca & Salvador Brugues Sous-vide cuisine
· 1000 Sealed Air vacuum pouches
· Oakton small diameter hypodermic probe thermometer with tape

Taking Sous Vide to the masses

The third package is for the serious caterer, or larger restaurant. Sous vide water baths only require power and water to fill them. All food can be prepacked and or cooked and chilled in the production kitchen then reheated on site using our water baths. Fine dining can be taken anywhere your clients imagination will allow with sous vide.

Package three: $13670 +gst

· Two Instanta SV38 Sous Vide water baths
· Henkelman Boxer 42 with gas flush
· Thomas Keller’s book Under Pressure cooking sous vide
· Joan Roca & Salvador Brugues Sous-vide cuisine
· 1000 Sealed Air vacuum pouches
Oakton small diameter hypodermic probe thermometer with tape

So you need to see the bath in action!

Come to Chefs Go Organic on March 13th to see Dale Prentice of Stones of the Yarra Valley cooking with his Instanta water bath. The class will explore preserving the organic autumn harvest matched to sous vide dishes. For more information go to www.yvgg.com.au/#4

Why Instanta has the edge on other baths

Instanta SV25 Water bath
Winner of the UK ‘Caterer and Hotelkeeper Equipment & Supplies Excellence Award 2010′.

· The units are complete with no extra parts.
· 2 Year factory backed warranty
· Scientific standard temperature sensor.
· Both baths are deep so that pouches hang straight down fully submerged!
· They have a glass-hinged lid to stop evaporation but not hide what is happening in the bath.
· They have a removable rack with pegs (3 rails in the SV25 and 5 in the SV38) to suspend pouches.
· They have five single press count up timers to 99:59:59 (hrs: min: sec) to correspond with the rails.
· If you don’t like rails and pegs a set of three s/s dividers can be purchased to separate the bath in to 2, 3 or 4 sections.
· For cleaning, the bath is drained with the supplied hose that screws on to the front of the bath with a small tap next to it. A false floor is lifted out to reveal the element so that all parts of the bath can be cleaned. Many baths require the whole bath full of water to be bailed or lifted and poured out.
· The Instanta bath has a small footprint for its capacity.

Want to know more?

If you would like to know more or place an order today please contact Sous Vide Australia
www.sousvideaustralia.com
info@sousvideaustrlia.com
0428 623 295

I look forward to sharing my Sous Vide experience with you.

Dale Prentice
Director, Sous Vide Australia

   
 

Sous Vide Australia Pty Ltd
PO Box 99, Healesville 3777
0428 623 295
info@sousvideaustralia.com

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