THE PROCESS
1
We seal food in safe packages which contain our in-house blends of herbs, rubs and spices. These aromatics create deep, complex flavours over the course of the long cooking process.
2
Food is placed in an industrial-grade vacuum-sealer for a full compression. This process ensures that absolutely no oxygen remains in the bag, so the food is preserved and protected.
3
An immersion circulator is used to precisely heat a water bath and keep it moving. The bag containing the food is then placed into the bath for a specific amount of time. The combination of a precise temperature and an exact length of time is what makes sous-vide cooked food so spectacular.
Sous-vide cooking means that food is evenly cooked, without parts being under or overdone. Since the food is not exposed to air after sealing it has a longer shelf life as a result. You can keep sous-vide cooked food in your fridge anywhere up to several weeks (check individual items).
Since food prepared by the sous-vide method is not exposed to as much air and bacteria it is a far healthier way to consume food. You know when you open the pack that it has been protected from harmful bacteria. A longer shelf life and pre-portioned food also means less waste.
THE RESULTS
SOUS VIDE COOKED
TRADITIONALLY COOKED
OUR PACKAGING
Your chosen meals arrive vacuum sealed. The bags we use are custom made for sous-vide cooking; they are heat stable, boil-able, and freezable. The bags are not suitable for use in the oven or microwave.
To ensure safe food hygiene and an increased shelf life, we only vacuum seal each food item once during the entire production process to lower our use of plastic. Our paper bags are made with an inner aluminium lining to allow for insulation of the items, which also can be recycled or reused for a shopping bag.
CLEANER, SAFER AND HEALTHIER
Our product is more hygienically prepared with minimal contact with the outside world – a safer packaged product which reduces aerobic bacterial growth wherein all types of pathogenic bacteria have been destroyed and the risk of recontamination has been all but eradicated.
INCREASED SHELF LIFE
Vacuum-sealed foods provides an increased shelf life by eliminating the risk of contamination during storage life, remaining safer and palatable for longer.
REDUCE, REUSE AND RECYCLE
Our bags are custom made for sous vide cooking that are heat stable, boil-able, freezable, and recyclable, but not microwavable or for oven use. This material can be properly recycled and reused at the facility by simply rinsing the sous vide bag before throwing it in the Green recycling bin.