It is possible to cook any kind of food, although meat (poultry, beef, veal, pork…) and fish (salmon, tuna, halibut…) enhance at best their nutritional properties and their flavors through this innovative low temperature cooking technique.

Veggies, fruit and even eggs might be cooked sous-vide with excellent results.

Sauces – both for salted and sweet meals – are deliciously realized through the sous- vide cooking, by becoming extremely creamy and wisely mixing their single ingredients within the pouch.