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.