Is “sous vide” the new modern cooking method?

Sous vide is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results.
High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.

The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
This technique produces results that are impossible to achieve through any other cooking method.

The advantages of the method are:

Consistency: the food is cooked at a precise temperature in a specific time.
Taste: the food is cooked in its own juices, so it is always moist, juicy and tender.
Waste reduction: food does not dry out, so there is no waste.
Flexibility: cooking is precise and there is no worry about overcooking.

For sous vide cooking, you will need: a special sous vide cooking machine, vacuum bags and a vacuum sealer.

HELLAGRO S.A. vacuum bags have increased durability of products, high transparency and superb gloss.

Request a quote online at https://www.hellagro.gr/en/product/vacuum-air-bags/ or contact us at +30 210 9635564.