Sous-Vide is not for star chefs only

The magic of the cooking spoon is visible in contemporary canteen kitchens when “Sous-Vide” – vacuum cooking at low temperatures - is applied. Fish, meat, vegetables or fruit are vacuumed in ALLFO cook-in bags and then gently cooked at low temperatures – sometimes for more than 6 hours. The results even make the gourmet’s mouth water. Incomparable flavours and textures are typical hallmarks of Sous-Vide, the uncomplicated and effective cooking method. Cooking losses are no subject to worry about.

 

Sous-Vide means gentle cooking at low temperatures

Why is the Sous-Vide method so good? Due to the low cooking temperature in the vacuum bag, considerably less liquid escapes from the product and keeps the food juicy. The liquid remaining in the product also acts as an aroma enhancer, providing unique taste experiences. In addition, the product remains in its original form. Another advantage is that the protection provided by the vacuum packaging and the low heat input preserve both vitamins and natural nutrients. The sealed food can neither dry out nor oxidize, while the natural colour is even intensified. The shelf life of the food is significantly prolonged, due to air extraction from the vacuum bag containing the product.

 

The sealed food can neither dry out nor oxidize, while the natural colour is even intensified. The shelf life of the food is significantly prolonged, due to air extraction from the vacuum bag containing the product.

Delicious dishes, best results

It does not take a professional or star chef to conjure up delicious dishes with Sous-Vide. The rules are simple, but essential is the selection of high-quality products and raw materials as well as the right tools in order to achieve an optimal result. The raw product and the ingredients are placed together (!) in a cook-in bag, which is then vacuumed. (The products should not be sautéed or pre-cooked prior to the process in the water bath!) The filled and sealed vacuum bag is then placed in a water bath (bain-marie) and gently cooked at a low temperature for several hours. Once the process in the bain-marie is completed, meat or fish can be briefly sautéed in order to enhance its appetizing appearance and fine roasting aromas. After sautéing, give the product a short time to rest, garnish as desired, season if necessary and voilà – a delicious dish can be served.

Essential ingredients for Sous-Vide at a glance:

  • ALLFO cook-in bags
  • Vacuuming device or vacuum chamber machine
  • Thermalizer (bain-marie)
  • High-quality foods
  • Time
  • Sophisticated guests
  • Good appetite

Do you have questions about Sous-Vide and the use of our vacuum bags? We look forward to your mail or your call.