WHAT IS SOUS-VIDE?
Sous-vide is French for “under vacuum.” It is a way of cooking food at low and tightly controlled temperatures.
These low cooking temperatures usually comparable to standard serving temperature bring out the best of
each item once fully-cooked. The cells of the food maintain their integrity without being damaged or broken down.
What does that mean? It means chicken tastes like chicken should taste; succulent, tender, flavorful and never
over-cooked. It means vegetables taste like vegetables should taste; vitamin-rich, robust and crunchy. No other
cooking method produces such consistently excellent textures and flavors maintaining the natural integrity of food.
PERFECTLY PLATED BY OUR CHEFS
DESIGNED FOR BOTH FRESH AND FROZEN FOODS
REDUCES ICE CRYSTALS AND WATER MIGRATION
TRANSPARENT PACKAGING FOR EASY VIEWING
RECYCLING CAPABILITY REDUCES LAND FILL STRESS
FOOD BECOMES THE MERCHANDISER
PACKAGING SEAL CAPTURES STEAM FOR HEATING
SEAL PROTECTS FOOD AND EXTENDS SHELF LIFE