image Chef René Chapman Holds Another Rational Cookery Demonstration image IDS visit Houno factory in Denmark

IDS visit Clifton Food Range

IDS had an enjoyable visit to Clifton Food Range this morning where Charlotte and Fi offered up some lovely chicken, salmon and asparagus & egg using their ‘sous vide’ style of cooking in their world famous food baths!

C4tBoX1WMAAvoJE

Sous Vide

Sous vide literally translates from French as ‘under vacuum.’ It was developed in France in the early 1970s when George Pralus and a food scientist joined forces to devise the perfect method for producing foie gras. After numerous experiments the best method proved to be sealing the food in a pouch under vacuum before cooking it very slowly at a controlled temperature.

Sous-vide today uses a water bath to accurately cook the vacuum packed item at a precise temperature. This creates enhanced texture and taste and means that meats such as beef emerge tender enough to be cut with a fork. This process results in minimal shrinkage, with greater yield. Wastage is reduced through accurate portion control at regen stage. This is why so many acclaimed chefs worldwide, including many with coveted Michelin stars rely on Clifton Food Range® water baths.

After indulging in some tasting we followed this up with a trip around their factory and warehouse where their products are designed and manufactured in-house.  Congratulations to Clifton Food Range, it genuinely is great to see another local business doing so well.

Related Posts
  • All
  • By Author
  • By Category

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join us on Social Media
Gas Safe LogoSafe Contractor Approved LogoSafe Contractor Approved Logo
Sign-up to our mailing list