Sous Vide cooking is a French cooking method where food is sealed in airtight plastic bags then placed in a water bath at 47-88°C.
Vacuum sealing the food keeps in juices and aroma that otherwise would be lost. Oxidation and off-flavor during cooking is reduced.
Sous Vide calls for constant cooking temperature. This can be achieved through precise temperature control. Low temperature cooking locks in the essence and nutrition of ingredients.
Fill and seal the vacuum zipper bag that comes with the Vacuum Sealer properly.
Press vacuum sealer tip flat against air valve. Press the ON button to remove air from bag.
Put the vacuum zipper bag into the cooker that is filled with water at suitable temperature.
Vacuum storage is damp-proof and mould proof, ideal for storing items which are easily affected by damp like tea, dried seafood, and biscuits.
When vacuumed, foods absorb spices or seasonings more readily than traditional marinating methods, producing a much more intense flavor.
Airtight storage is ideal for items which are easily affected by damp or oxidation like camera, lens, cosmetic etc.
All materials are recognized by Food and Drug Administration (FDA) and can be used for cooking or infant food storage.
Double zipper closure ensures a tight seal. Textured layer design prevents air bubbles after bag is vacuum-sealed.
Air can only be exhausted. Non-return air valve keep air from getting into the vacuum zipper bag.
The reusable bags are designed for sous vide cooking. Also suitable for food and item storage, refrigerating and marinating.
Come with the box set. Available in different sizes. BPA free and extra safe.
