What Is Sous-Vide?

Sous-vide—French for “under-vacuum”—is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it’s perfectly cooked through. No other cooking method produces such consistently excellent textures and flavors, or maintains the natural integrity of foods so well. That’s why our restaurant-quality products are trusted by the world’s top chefs and favored by passionate foodies.

Deep flavors.

Slow cooking through sous-vide creates intense, natural flavors, so fewer herbs and spices are required.


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Done right, every time.

Sous-vide takes the guesswork out of cooking. Food is protected from over- and under-cooking, so it’s excellent every time.


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Minimal processing.

Vacuum-sealed and fully pasteurized, our sous-vide foods don’t need additives or preservatives to extend their shelf life. You’ll taste the difference.


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Ultimate convenience.

Our products are fully cooked and ready to serve in minutes—you hardly even need a kitchen. Spend less time on prep and more time on sides and presentation.


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Naturally fork-tender.

Because we slow-cook our meats, poultry and fish, our dishes are tender, juicy and have the perfect consistency.


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The best ingredients.

We believe that when you start with premium ingredients, you end up with a superior product.


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Chef-created.

Each of our restaurant-quality recipes is created by our award-winning chefs in our kitchens—never in a laboratory.


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Inside our sous-vide process.

Sous-vide is French for “under-vacuum.” At its most basic level, sous-vide only requires two pieces of equipment: a chamber vacuum-packing machine and an immersion circulator. Here’s how it works:

  • First, fresh ingredients are prepared and sealed in a specially designed pouch with the vacuum sealer; removing the air from the pouch helps to transfer cooking heat to the food in the most efficient way
  • Then, the pouch is placed into the water-filled immersion circulator, which ensures a precise, low cooking temperature (from 135 °F to 160 °F) throughout the entire cooking time, to preserve the physical integrity of the ingredients
  • The food is kept in the circulator for an extended period, as long as 72 hours
  • Once the food is cooked, the package is refrigerated (for our fresh packaged products) or quickly chilled in nearly freezing water and flash frozen (for our frozen products); flash freezing minimizes crystallization and eliminates any deterioration of food
  • The result is outstanding cuisine with maximum quality, moisture, flavor and nutritional integrity

CHIEF SCIENTIST BRUNO GOUSSAULT

Cuisine Solutions’ chief scientist receives Einstein Legacy Project Genius honor.

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LEARN THE ART AND SCIENCE OF SOUS-VIDE

Receive your training from the masters of sous-vide. Our respected culinary academy, CREA, will help you bring this innovative technique into your kitchen.

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