Boilable Pouches & Sous Vide Bags

It has many advantages and benefits and is becoming increasingly popular amongst professional and amateur chefs alike.

Advantages of Sous Vide cookery :

• Taste: The juices are locked in, enhancing the overall flavour
• Consistency: Meat in particular becomes very tender and succulent
• Space saving: Sous Vide cooking takes up relatively little space, ideal for smaller kitchens
• Time saving: Food can be prepared in advance, vacuum sealed and stored for relatively long periods of time, perfect for busy kitchens.

• Ability to high temperature cook if required – up to 121 degrees C (121º Celcius)
• Can be steamed, boiled or microwaved.
• “Sous vide” printed into the seal to avoid mix-ups with standard vacuum pouches
• Our sous vide baths provide excellent temperature control to ensure perfect cooking and food safety.
• Our sous vide pouches have a higher boiling temp than many of our competitors - up to 121º Celsius

Uses and Applications

• Meats and poultry – beef, lamb, pork and chicken
• Fish and seafood – sous vide works well with delicate fish, ensuring it is not overcooked
• Vegetables, selected fruits and eggs