50 years ago, a French chef perfected the art of cooking at a precisely regulated temperature with foods under vacuum. He called it ‘sous vide’, and today many cooks have wowed those sitting at the table with incredibly tender and carefully poached florets, fillets, fish and fruits. Vacuum sealed, the food is then placed in water at accurate temperatures such as exactly 75°C for several hours.

You may, of course, already have experience in cooking large joints of meat this way, and no doubt enjoyed considerable success in which case, Good for you! – you have demonstrated you are both careful and adventurous. Collect five El Gusto points!

However sous vide is not always done on a large scale, with huge plastic crates of water and suspended temperature probes. A Thermomix TM7 and its precursor the TM6 both have the mode for sous vide, and with built-in and highly accurate temperature control, it is ideal for vacuum packed and seasoned beef steak; four fit into a simmering basket if you have no blade cover, or about six in the main bowl. Or try arrangements of fish fillets, complete with dill sprig and lemon slice: all stays intact, and no flavour is lost. Simply slide carefully out onto a warm plate and remind your guests the correct pronunciation – ‘soo veed’. Strawberry concoctions, asparagus tied into fans, or delicate layers of other colorful vegetables can all be cooked in this amazing way, preserving the positioning of every garnish and includes guaranteed tenderness.

Recipe Inspiration

Sous Vide Beef & Gravy Sliders

Sous Vide Greek Entrée Platter with Lamb Rump

Sous Vide Chicken Breast Caprese Board

Sous Vide Steak Board with Zucchini Chimichurri

Sous Vide Pork Tenderloin Crostini with Date & Coriander Relish