Cooking with Royal Pack vacuum bags

Why cooking sous vide?

Sous vide cooking has long been considered one of the healthiest methods of cooking. In addition, it allows you to obtain tasty foods because the cooking technique is independent of the garnish and finish of the dish.

Last but not least, cooking sous vide It is one of the most innovative and cutting-edge approaches to cooking food.

Foods are generally cooked at low temperatures inside the bag with the only addition of flavourings. Vegetables that are usually boiled do not lose their nutritional properties even if cooked with water at 100 °C while all meats can be cooked in water, without the cooking liquid coming into contact with the food. Meats are usually cooked at temperatures significantly lower than in the oven and in the pan, between 50 °C and 60 °C.

Foods preserve their nutritional qualities, the organoleptic properties of foods are not dispersed in cooking liquids, the flavors are more natural. At the end of cooking, the final phase will only be flavoring, possibly through superficial searing on a plate or with the application of additional condiments, as desired.

This way you get foods that remain particularly soft after cooking, which maintain their original organoleptic properties. Furthermore, you avoid adding oils and fats, with more lightness and more taste!