The top chefs that have embraced Sous Vide

Haven't you heard of Sous Vide cooking? It's the new home cooking revolution, and it's so much more than a posh boil-in-the-bag technique. It's actually a fabulous way of cooking your food better, so that it is juicier, tastier and more tender than you'd have ever imagined possible... and all that you need to do is invest in one of our own stylish and functional Sous Vide cookers for the home here at Burton (http://www.burtonsousvide.co.uk).

However, we do have to come clean here... the many other advantages of Sous Vide cooking machines, which range from the reduced amount of seasoning needed to the simple lack of hassle compared to other methods, may have taken rather longer to come to international attention, were it not for the many celebrity chefs giving them a prominent place in their kitchens.

Consider the example of Heston Blumenthal. He may be known as the owner of The Fat Duck restaurant in Berkshire, a saviour of Little Chef and the star of endless cookery books and TV programmes, but he is also known for his love of Sous Vide, commenting that it had "the potential to be the biggest change in domestic kitchens since the microwave. It has already created the biggest change in commercial kitchens since electricity was used in cooking."

Having been experimenting with Sous Vide for more than 15 years now, Heston is certainly well-placed to make that judgement, and he is hardly alone among celebrity chefs around the world in embracing Sous Vide. Another is the Australian chef, author and television personality, Pete "activated almonds" Evans, who has hailed the ability of the technique to leave steaks "perfectly done, the same colour all the way through."

Alternatively, one can look to Germany for approval of domestic Sous Vide cookers, with one of the country's top cooks, Christian Mittermeier, describing Sous Vide as "the most precise, most gentle way to cook, and I can't imagine my kitchen without it."

We've also mentioned the American chef Thomas Keller on these pages before, and sure enough, he too has given Sous Vide cooking the thumbs up, by writing a book, Under Pressure: Cooking Sous Vide, that shows how Sous Vide achieves results that simply aren't possible with any other cooking method. As the sole American chef to be awarded simultaneous three star Michelin ratings for two different restaurants, as well as the recipient as a host of other awards, Keller is a man worth listening to.

Really... if your curiosity about cooking Sous Vide isn't pricked by the enthusiasm and approval of these men, it never will be. Peruse the Burton (http://www.burtonsousvide.co.uk) website to get a sense of how much more you could be enjoying your food after investing in one of our domestic Sous Vide cooking machines.