|PAUL FOSTER||SIMON HULSTONE|
|National Chef of the Year runner-up Paul Foster shows us how to do slow cooked pork belly, pea tartare and onions.|
Simon Hulstone from the michelin-starred Elephant restaurant in Torquay, shows us artichoke cooked sous vide with flamed mackerel.
|COOKING GUIDES||HOW TO USE THE VACUUM SEALER|
|See the Sous Vide Tools youtube channel for a wealth of cooking guides and recipe ideas from top chefs.|
An in-depth guide on how to use chamber sealer and bar sealer vacuum packers.
For more information about Sous Vide Tools please call sales on 03701 678678.
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