Sous Vide Vacuum Pouches
An authentic sous vide cook-in pouch helps to lock in the volatile components, moisture and cooking juices during the cooking period. It also helps preserving products subject to oxidation.
While reducing the risks of aerobic bacterial growth, a proper sous vide cook-in pouch allows an optimal thermic transfer of the liquids (or vapours) to the food being cooked.
Accurate temperature control is very important, especially when cooking fishes, meats and poultry. Cooking temperature varies greatly depending on the type of food being cooked. Most sous vide cooking is done between 50 C and 90 C. Meats are usually cooked at temperatures between 55 C and 65 C, over a long period.