Sous Vide & Vacuum Packs

The process of 'Sous Vide' cooking from the French 'Under Vacuum' is a culinary trend that has recently been siezed by both industrial caterers and world class chefs.

The technique involves cooking the ingredients in vacuum sealed pouches at low temperatures (often around 60 C) sometimes for long periods although many excellent dishes can be prepared quickly.

By slow cooking food at low tenperatures in sealed bags chefs have found that they can retain the texture, nutrients and flavours that conventional cooking can destroy. Bags are often chilled and stored for regeneration quickly and easily during sevice. This aspect of Sous Vide cooking can improve efficiency, service and portion control to a massive degree.

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