John Morris Scientific is proud to introduce the range of Julabo solutions for sous-vide cooking. Our solutions include heating circulators and refrigerated / heating-circulators that are ideally suited for both techniques.
Sous-vide cooking was originally developed in the kitchen of George Pralus in 1974 and literally means ‘under vacuum’. His first application was a terrine of foie gras, but today this technique is used to create exciting textures and flavours by sealing ingredients in a plastic bag, under vacuum, and then cooking slowly at temperatures well below those at atmospheric pressure.
In addition, sous-vide storage – or cook and chill – is becoming more widely used to cook gourmet meals and then to rapidly cool them. Before serving, the foods are heated in the original bags, the clear benefits being a significantly increased shelf life of a gourmet meal without any loss of texture or taste.
Julabo products are easy to use and safe. Two independent temperature sensors ensure the safety temperature settings are never exceeded. The design is extremely robust and allows for convenient transport.
Practical accessories like temperature sondes and special puncture seals complete the product range.
Contact John Morris Scientific for more information.
