This innovative cooking technology was invented several decades ago and word of it has since spread around the world, making it a global phenomenon.
TECHNIQUE
Sous-Vide
In Short
About Sous-Vide
THE NATURE OF
Sous-Vide Technique
In traditional cooking techniques, water boils at 100° С. However, food products contain some healthy elements which are broken down by heat, i.e. they are sensitive to heat, for example vitamins and some proteins.
Vacuuming the Products
The vacuuming of meat products in polyethylene bags helps preserve all healthy substances in the product. During vacuuming, the oxygen is pumped out of the bag – its presence may cause oxidization (change in the molecular structure) or denaturation (loss of the proteins’ nutritious value) of many elements in food products.
Preparing foods in vacuum allows the preservation of microelements contained in the products in their original state, both in terms of nutritional properties (vitamins, proteins, carbohydrates and fats) and taste and aroma. During the meals’ preparation, the vacuum bags prevent the loss of moisture and juices from the products, as well as of the volatile constituents.
The Advantages of
Our Products
The most important thing to us is for our customers to feel pleasure when consuming food, so we, at 11 Meats, do not compromise on our products. Our desire to create something healthy for our customers motivated us to partner up with one of the largest meat product producers in the world.
