Sous-Vide cooking

Sous-Vide is a cooking method originating in France. It can simply be described as long-term low-temperature cooking.

The process involves placing food in a vacuum-sealed container and cooking it in a water bath at a precisely controlled, lower temperature (usually below
70°C) for a longer period of time. The goal is to achieve uniform cooking of the food from the center to the edges, to preserve its juiciness and to prevent overcooking. The result is
minimum loss of moisture and flavor of the prepared food, perfect consistency and preservation of nutrients through gentle cooking.

Vacuum packaging plays a key role in the entire process, which, in addition to storing food for longer, also improves heat transfer during cooking.

Who is it for?

Sous-Vide has long been no longer the domain of restaurants, but it has also penetrated into households. It is often used by meat lovers. Chicken breasts, pork, or steaks are
cooked evenly and in a controlled manner with a precisely set temperature as needed and without the worry of overcooking or burning.

Cooking at a low temperature in a vacuum helps preserve a maximum of vitamins, minerals, and other nutrients that might not be preserved with traditional cooking.

How is vacuum packaging related to Sous-Vide?

The name "Sous-Vide" itself comes from French and means "under vacuum." Vacuum packaging and Sous-Vide are inextricably linked techniques, without vacuum packaging, Sous-Vide cooking would not be possible.

Before cooking, the food must be vacuum-packed. The vacuum ensures efficient and even heat transfer throughout the food.
The hermetically sealed packaging also concentrates flavor and aroma.

The whole process is very simple and safe. All vacuum bags in our range are heat-resistant up to 60°C for up to 4 hours and 70°C for 2 hours.