Sous Vide is a cooking method that maintains the integrity of foods by heating them for long periods of time at relatively low temperatures.
The Sous Vide method uses hermetic plastic bags that are submerged in hot water below the boiling point (above 60ºC).
This cooking method was used for the first time by Sir Benjamin Thompson in 1799 and rediscovered by Georges Pralus in 1970 who noticed that the Foie-gras cooked in this way maintained its original appearance.
The Sous Vide method is used in various restaurants and is beginning to be used by non-professional chefs.
INNOVATE WITH BESSER VACUUM SOUS-VIDE MACHINES
Through our collaboration with Star Chefs, experts in sous-vide cooking, we are now improving the 4th generation of immersion thermocirculators. Thanks to this innovative equipment for professional kitchens you can save money, improve productivity and cook perfect dishes with Wi-Fi technology.
Sous-vide cooking is an innovative technique becoming more and more popular worldwide to cook healthy food, by preserving its nourishing properties and enhancing savour and tastes of each kind of food.
Properly sealed in the cooking Vac & Cook bags by Besser Vacuum, all ingredients are safely protected from bacteria and viruses, as vacuum preserved. The bacteria proliferation is totally avoided 100% just after cooking at certain defined temperatures, that must be kept and maintained for a determined period of time.
Thanks to the Vacook™ thermo-circulator by Besser Vacuum it is now possible to set temperature at tenth of degree, in order to obtain the most precise cooking setting as possible and even reach 12 hours of continuing cooking.
Food properly sealed in the cooking Vac & Cook bags won’t lose any gram of weight because there is no evaporation with the sous-vide technique, allowing you to serve a larger number of portions, satisfy more clients and grant the right richness and taste of healthy delicious recipes.
Besides the Eco function grants a meaningful energetic saving, coherent with the health & green philosophy of all Besser Vacuum products.
Sous-vide cooking allows food not to be stressed by the temperature shock and to slowly melt down fats that might be contained inside, while enhancing flavours and aromas of every single ingredient. It is therefore a healthy safe cooking, in full compliance of the highest hygienic rules, as food is perfectly sealed inside the cooking Besser Vacuum bags.
Our Vac & Cook cooking bags are scientifically tested to resist between 0°C a +110°C, this allows to cook without problems, respecting sous-vide technique, that does not need to reach 100°C temperature.
Thanks to the innovative thermo-circulator Vacook™ you will test a new border of the modern cooking, exploring special savours never tested before, by tasting a healthy food, rich in quality and aromas. A much more tender meat, creamy and delicate sauces will be the green & healthy result of your innovative sous-vide cooking with Vacook™!
|Sous-Vide Cooking Times & Temperatures||Thickness (cm)||min °C||min time||max time|
|Beef, Veal, Lamb||Tender cuts: Ternderloin, T-bone, Rib-eye, Chops||2||56.5||1 hr||4 hrs||Tender cuts: Ternderloin, T-bone, Rib-eye, Chops||5||56.5||3 hrs||6 hrs|
|Pork||Ternderloin||4||56.5||90 mins||6-8 hrs||Chops||2||56.5||4-6 hrs||8-10 hrs||Roast||7||71-80 mins||12 hrs||30 hrs|