Our Sous Vide Bundles

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with WSV Circulator
with WSV Home Bath
with WSV 14 Litre
With WSV 28 Litre
  • Micro Jumbo and WSV Home Water Bath
    Micro Jumbo and WSV Home Water Bath
  • Micro Jumbo and WSV Circulator
    Micro Jumbo and WSV Circulator
  • Micro Jumbo and WSV 14 Litre Unstirred
    Micro Jumbo and WSV 14 Litre Unstirred
  • Micro Jumbo and WSV 28 Litre Unstirred
    Micro Jumbo and WSV 28 Litre Unstirred
  • Jumbo Plus and WSV Circulator
    Jumbo Plus and WSV Circulator
  • Jumbo Plus and WSV 14 Litre Unstirred
    Jumbo Plus and WSV 14 Litre Unstirred
  • Jumbo Plus and WSV 28 Litre Unstirred
    Jumbo Plus and WSV 28 Litre Unstirred
  • Jumbo 30 and WSV Circulator
    Jumbo 30 and WSV Circulator
  • Jumbo 30 and WSV 14 Litre Unstirred
    Jumbo 30 and WSV 14 Litre Unstirred
  • Jumbo 30 and WSV 28 Litre Unstirred
    Jumbo 30 and WSV 28 Litre Unstirred
  • Jumbo 42 and WSV Circulator
    Jumbo 42 and WSV Circulator
  • Jumbo 42 and WSV 14 Litre Unstirred
    Jumbo 42 and WSV 14 Litre Unstirred
  • Jumbo 42 and WSV 28 Litre Unstirred
    Jumbo 42 and WSV 28 Litre Unstirred
  • Boxer 42 and WSV Circulator
    Boxer 42 and WSV Circulator
  • Boxer 42 and WSV 14 Litre Unstirred
    Boxer 42 and WSV 14 Litre Unstirred
  • Boxer 42 and WSV 28 Litre Unstirred
    Boxer 42 and WSV 28 Litre Unstirred
  • Boxer 52 and WSV Circulator
    Boxer 52 and WSV Circulator
  • Boxer 52 and WSV 14 Litre Unstirred
    Boxer 52 and WSV 14 Litre Unstirred
  • Boxer 52 and WSV 28 Litre Unstirred
    Boxer 52 and WSV 28 Litre Unstirred
  • Boxer 42XL and Circulator
    Boxer 42XL and Circulator
  • Boxer 42XL and WSV14 Litre
    Boxer 42XL and WSV14 Litre
  • Boxer 42XL and WSV28 Litre
    Boxer 42XL and WSV28 Litre
  • Boxer 42 LCD H20 and WSV Circulator
    Boxer 42 LCD H20 and WSV Circulator
  • Boxer 42 LCD H20 and WSV 14 Litre Unstirred
    Boxer 42 LCD H20 and WSV 14 Litre Unstirred
  • Boxer 42 LCD H20 and WSV 28 Litre Unstirred
    Boxer 42 LCD H20 and WSV 28 Litre Unstirred

Sous Vide is a popular cooking technique which has been used since the 1970’s. Sous Vide is the combination of a vacuum packer and a water bath. Firstly the food is sealed under vacuum in a vacuum packer machine, and then it is immersed in a water bath at a precisely controlled low- temperature and for a pre-determined length of time for up to 72 hours. Up until fairly recently the art of Sous Vide has been widely used and perfected by professional chefs, and in particular by Michelin Star chefs. However with the popularity of numerous TV cooking programmes, Sous Vide is now a cooking method which can be enjoyed at home by using a mini vacuum packer and a home water bath.

By using a vacuum packer and water bath, Sous Vide cooking offers many advantages over conventional cooking as the food maintains its qualities for longer, food flavours are actually enhanced by the seasoning, or marinade being “locked in” the vacuum sealed bag. By cooking the food slowly and gently in water in the water bath, the end result is consistent, moist and succulent food.

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