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.
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