Sous vide vacuum sealed cooking ensures moist, evenly cooked meat from inside out.

The French cooking technique involves vacuum-sealed food cooked in precise temperature water baths for extended periods. The slow, controlled process results in superior consistency, higher yields, and exceptionally tender, juicy products as all juices remain sealed within. 

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Invented in 1799 by Sir Benjamin Thompson and perfected in the 1960s, sous vide relies on water’s superior heat transfer. Unlike conventional methods, sous vide exposes food only to the desired temperature, eliminating over- or under-cooking risks. The process also pasteurises products, eliminating harmful bacteria and extending refrigerated shelf life.