Sous Vide Cooking is a relatively new cooking method, developed in France in the mid-1970’s.
To cut a long story short; food is vacuum-sealed in specially designed pouches*, immersed in a water bath and slow-cooked at low temperatures. Sous vide cooking naturally locks in all of the aromas, flavours, nutrients and juices while increasing tenderness - eliminating the need/use of flavour enhancers, tenderizers or preservatives commonly found in other processed foods!
(Did we mention that the world’s top chefs use this cooking method in their kitchens?)
Because all of our products are vacuum sealed, they will never get ‘freezer burn’ while stored in your freezer. And the best part...you heat our products directly from frozen, still sealed in their pouches, in a pot of hot water. No prep, no fuss, no mess….no cooking!
Delicious, nutritious convenience at home, office, cottage…..wherever!
*Our Sous Vide Pouches
The pouches we use are specifically made for sous vide cooking and are chemically stable from freezer to boiling water temperatures. They are composed of a tri-laminate BPA free polyethylene film and are recyclable (check with your community regarding this). They are not designed to be microwaved.