Sous vide cookingDecember 5th, 2017
- Enhanced Natural Flavors – Food cooked in vacuum-sealed food-grade pouches doesn’t lose its flavor or its juices into the drip pan or through the grate. The flavor is locked in and its essence is amplified as the food cooks in its own natural juices.
- Precise with Consistent Results – Unlike conventional ovens or grills, the cooking temperature is maintained at a precise temperature in 0.5°C increments that allow you to dial in perfection in all foods you cook. For a steak that is guaranteed mediuam-rare, simply set the sous vide device to 56C.
- Improved Nutrition – Delicate and essential fats found in many foods are not damaged by the aggressively high temperatures used with conventional cooking techniques. With sous vide cooking, important water-soluble vitamins and antioxidants remain intact within the food, while these would normally be lost into cooking liquid or into steam through traditional cooking methods.
- Consistent quality for your customers every time.