Cooking PouchesOur standard range of side seal Boilable Vacuum Pouches are 90 micron made of high quality composite OPA/PP (orientated polyamide / polypropylene 15/75) film.
Although exhibiting the normal properties of standard vacuum bags this combination of film allows the bags to be boiled upto 121°C, easily distinguished from the standard bags as they are printed with 121°c on them.
Sous-Vide Cooking Method
"Sous-vide" (French for "under vacuum") is a technical process and is certainly the most astonishing innovation in Haute Cuisine.
Once the Ingredients are Vacuum sealed, they can be boiled slowly at low temperatures (high temperatures will damage the food) then served oc blast chilled for reheating at a later date.The food is almost pampered by the Sous-Vide method thanks to the low temperatures;there is almost no loss of liquid, but what there is the product can re-absorb quickly.
If starting Sous-Vide cooking for the first time it is recomended that research is carried out in the process before proceeding. |
