What is sous vide cooking?

COOKING VACUUM-PACKED PRODUCTS AT A CONSTANT LOW TEMPERATURE
Discover the benefits of sous vide cooking, a simple but efficient cooking technique using a vacuum packaging machine

Sous-vide cooking explained

USE A VACUUM PACKAGING MACHINE FOR SOUS VIDE

What is sous vide cooking? Sous-vide or vacuum cooking is a simple but efficient cooking technique that ensures each product is cooked at exactly the right, constant temperature in a hot water bath or oven. Sous vide cooking has many advantages: 
- Constant high quality 
- 100% natural, healthy cooking 
- A true time saver 
- Cost-efficient cooking technique 
- Optimised process 
- Suitable for large and small groups 
- Optimal hygiene

Preparing vacuum-packed products at a constant temperature. That is the basic principle of sous-vide. The main steps are: mise-en-place, vacuum packaging, cooking and cooling. Products like meat, fish, fruit and vegetables are cut, peeled and vacuum-packed with extra herbs and spices. They are then packed, cooked, cooled, served or kept refrigerated. 

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Sous-vide cooking

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SOUS VIDE COOKING EQUIPMENT 
Henkelman offers a wide range of vacuumpack machines. Choosing the right machine is not always easy. The type of product, the size and the number of packs per day are important when choosing the right machine. If you need support in making your choice, please contact us!

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