World of sous vide

Cooking in a vacuum

Sous vide: cooking with a guarantee of success

 

The French term "sous vide" means "under vacuum". Meat, fish, vegetables or even fruit are vacuum-sealed in a bag and then gently cooked in a sous vide cooker at a low temperature (usually between 50 and 85 °C) in a water bath or in steam. The heat-resistant bags are specially made for this cooking technique and do not contain any softeners or other substances that can transfer to the contents. However, due to the airtight packaging, all liquids, flavours and ingredients are preserved. Due to the even heating, there are no temperature fluctuations that are unavoidable when frying or baking. This enables core temperatures that are accurate to the degree, for example for a steak. Sous-vide cooking is extremely convenient, facilitates planning in the kitchen and delivers perfect results.

 
 

Marinades, herbs and spices

You can really let off steam with the ingredients that go into the vacuum pouch in addition to meat, fish or vegetables. The finest oils and seasoning sauces, fresh or dried herbs and the wide range of spices can release their full aroma to the food thanks to the airtight packaging. Nothing can escape, inside the bag all the aromas and flavours can wonderfully blend together.

 
 
 

Cooking with a guarantee of success

Sous-vide cooking is a great way to prepare juicy and perfectly cooked food, both in the professional kitchen and at home. Vegetables remain crunchy and full of flavour, fish and meat stay juicy and are gently cooked to the desired core temperature. In contrast to roasting, however, no Maillard reaction occurs, which is responsible for the toasty brown crust we all know and love. For the tasty roasted aromas, the steak or fish only needs to be seared or grilled very briefly over high heat. Voila, a beautiful steak or fish, perfectly cooked, juicy with a mesmerizing, beautiful crust. The perfect results are always repeatable, sous-vide cooking is cooking with a guarantee of success.

 

Make your sous-vide special with these natural products

Fenchel, ganz

Product tip

Fenchel, ganz
390 g
Chili-Öl

Product tip

Chili-Öl
500 ml
BIO Lorbeerblätter, ganz

Product tip

BIO Lorbeerblätter, ganz
17 g
Kräuter der Provence, gefriergetrocknet

Product tip

Kräuter der Provence, gefriergetrocknet
100 g
Pfeffer bunt, ganz

Product tip

Pfeffer bunt, ganz
550 g
Dill, gefriergetrocknet

Product tip

Dill, gefriergetrocknet
80 g
Knoblauch, Scheiben

Product tip

Knoblauch, Scheiben
380 g
Oregano, gefriergetrocknet

Product tip

Oregano, gefriergetrocknet
65 g
Kardamom, ganz

Product tip

Kardamom, ganz
200 g
Bärlauch-Öl

Product tip

Bärlauch-Öl
500 ml
Piment, ganz

Product tip

Piment, ganz
180 g
Zitrus-Öl

Product tip

Zitrus-Öl
500 ml
Fenchel, ganz

Product tip

Fenchel, ganz
390 g
Chili-Öl

Product tip

Chili-Öl
500 ml
World of sous-vide

Recipe recommendations

Kardamom-Schwein
Kardamom-Schwein
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Schulter vom Schwäbisch-Hällischen Jungschwein
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Black-BBQ-Rippe vom Stier
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Geschmorte Rinderbacke & Pulled Beef
Black BBQ Brisket und Kubanisches Graved Beef
Black BBQ Brisket und Kubanisches Graved Beef
Kardamom-Schwein
Kardamom-Schwein
Schulter vom Schwäbisch-Hällischen Jungschwein
Schulter vom Schwäbisch-Hällischen Jungschwein
Black-BBQ-Rippe vom Stier
Black-BBQ-Rippe vom Stier
Geschmorte Rinderbacke & Pulled Beef
Geschmorte Rinderbacke & Pulled Beef
Black BBQ Brisket und Kubanisches Graved Beef
Black BBQ Brisket und Kubanisches Graved Beef
Kardamom-Schwein
Kardamom-Schwein
Schulter vom Schwäbisch-Hällischen Jungschwein
Schulter vom Schwäbisch-Hällischen Jungschwein
Black-BBQ-Rippe vom Stier
Black-BBQ-Rippe vom Stier
Geschmorte Rinderbacke & Pulled Beef
Geschmorte Rinderbacke & Pulled Beef
Black BBQ Brisket und Kubanisches Graved Beef
Black BBQ Brisket und Kubanisches Graved Beef