Water baths are used for slow cooking at low temperatures. In conjunction with vacuum packers, water baths are used in the “Sous Vide” cooking process which enables the user to vacuum seal the food and place in a water bath which provides a temperature controlled and regulated environment. Water-baths enable food to be cooked evenly, whilst maintain the moisture and flavour without over cooking.
Windsor Sous Vide Water Baths made by Clifton Food Range
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