Sous-vide export

Calculation meat vs. sous-vide

Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times. The result is the item cooked evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Another huge advantage of sous-vide is the 90 days shelf life.

  • Chicken roll with spinach and bacon
  • Chicken roll
  • Chicken wings marinated
  • Turkey breasts
  • Duck thighs
  • Pork knuckle
  • Pork ribs
  • Pork loin
  • Beef chuck
  • Deer rump
  • Lamb knuckle
  • ...
Galerie: 
Sous-vide | Chicken roll
Sous-vide | Chicken roll with spinach and bacon
Sous-vide | Duck legs – confit
Sous-vide | Pork collar
Sous-vide | Pork shoulder
Sous-vide | Pork ribs
Sous-vide | Pork knee