Sous-vide – gentle cooking in a vacuum
Gentle cooking for maximum enjoyment
For that extra hit of flavor – use the sous-vide cooking method to create a sumptuous delight. A huge benefit is that food cooks totally evenly, with the aim of reaching a specific core temperature. So you can avoid overcooking the edges. Since the flavors cannot react with oxygen, the food retains every bit of its natural taste, along with all its vitamins and nutrients. Another advantage is that very few juices are lost compared to conventional cooking methods, because the moisture stays where it belongs, i.e., inside the food. Vacuum-seal your food prior to sous-vide cooking together with a marinade or spices – and out will come an intense taste sensation. The cooking results are always reproducible.
Tender and full of flavor – with the sous-vide method, beef, pork, or poultry is cooked really slowly and at temperatures that are kept constantly low. This makes sure the meat stays incredibly succulent and just melts in your mouth. The meat cells relax without losing any of their juices. What's more, it is not possible to overcook anything. But you don't want to miss out on those roasting flavors? No problem: Simply sear the meat either before or after vacuum-sealing it. That way, it will be perfectly cooked on both the outside and the inside.
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- Subject to technical changes; no liability accepted for the accuracy of the information given.