WHY SOUS-VIDE?

Sous-vide maximizes taste, texture and aroma

When you sous vide-food, the ingredients literally stew in their own juices. What this does is it seals in the moisture of the food and amplifies the natural flavors of the meats vegetables and fruits. This resuks in food that, as close to homemade as it gets without making it yourself.

Sous-vide is safer

When it comes. poultry, eggs or other ingredients that can cause foodlaorne illness if cooked improperly, sous-vide is the ukimate safety net since it cooks food evenly. precise temperatures. This is exactly why one if its first major applications was making hospital food

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