ABOUT SOUS VIDE
French for “under vacuum,” sous vide is a cooking method in which food is sealed and slow-cooked in water at precise temperatures. This gives our chefs complete control to create incredible textures and impeccable flavor every time. Sous vide cooking can be used for food preparation of a wide range of ingredients, including poultry, beef, pork, fish and shellfish, vegetables and fruits, gourmet sauces, and desserts.
SOUS VIDE SAVES KITCHENS TIME AND MONEY
From our sous vide egg bites for Starbucks to seared beef short ribs in bulk, our team of food scientists and professional chefs give kitchens the tools to prep like the kitchen of the future. Consistency and quality are a given, so your team can focus on your kitchen’s most pressing needs.
WHAT IS SOUS VIDE COOKING?
Sous vide is a technique used by chefs for decades to ensure food quality and safety in kitchens of all sizes both efficiently and effectively. Chefs and food scientists alike incorporate sous-vide cooking into their food business to create consistent, delicious food with fewer traditional prep steps.
QUALITY AND CONSISTENCY
Once our chefs create a recipe, our precise sous vide cooking method allows us to replicate the recipe over and over—for an excellent outcome every time.
- Our computerized monitoring systems and precise temperatures and cooking times ensure the highest level of quality on the plate
- Our products are protected from shrinkage and over- and under-cooking, so there’s no guesswork during your preparation
- Our center-of-the-plate items are preferred by top chefs throughout the world
- The consistency of the sous vide technique means our products are uniformly excellent, whether you’re serving dinner for two or a banquet for 2,000
