Sous-vide bundles and vacuum packaging
On this page you will find a selection from our offer on sousvidekenner.nl . We have opted for a number of bundles so that you have everything you need to get started!
Sous-vide is French for under vacuum and means vacuum cooking. Sous-vide is the process of heating vacuum-packed food in a water bath at a relatively low and constant temperature so that it is cooked gradually and evenly. The temperature is much lower than usual for cooking, usually around 55 to 60 ° C for meat, higher for vegetables. The aim is to cook the product evenly, to ensure that the inside is cooked properly without overcooking the outside, and to retain moisture. Sous-vide is suitable for the preparation of meat, fish, vegetables, fruits, desserts and even cocktails.
With sous-vide you can easily cook dishes to perfection. No stress because you hardly have to pay attention: simply set the right temperature and (minimum) time and sous-vide does the rest and the result is always great. Professional, consistent results are easy and no longer the preserve of chefs. With sous-vide anyone can prepare a large Picanha to perfection in an instant.
Would you like to know more about this cooking technique? Then take a look at our extensive information page: What is sous-vide?
Besides for sous-vide, vacuum packaging is ideal for keeping food good for longer, food can keep up to 10 times longer, both in the refrigerator and the freezer.
- Freezer: If you use vacuum bags before freezing, you will see that you no longer suffer from freezer burn and ice build-up in the packaging.
Space saving: By vacuum packing articles and stacking them next to each other or placing them on top of each other, you free up a lot of space.