We seal food in safe packages which contain our in-house blends of herbs, rubs and spices. These aromatics create deep, complex flavours over the course of the long cooking process.
Food is placed in an industrial-grade vacuum-sealer for a full compression. This process ensures that absolutely no oxygen remains in the bag, so the food is preserved and protected.
An immersion circulator is used to precisely heat a water bath and keep it moving. The bag containing the food is then placed into the bath for a specific amount of time. The combination of a precise temperature and an exact length of time is what makes sous-vide cooked food so spectacular.
Sous-vide cooking means that food is evenly cooked, without parts being under or overdone. Since the food is not exposed to air after sealing it has a longer shelf life as a result. You can keep sous-vide cooked food in your fridge anywhere up to several weeks (check individual items).
Since food prepared by the sous-vide method is not exposed to as much air and bacteria it is a far healthier way to consume food. You know when you open the pack that it has been protected from harmful bacteria. A longer shelf life and pre-portioned food also means less waste.
In the picture above you can see the difference between a steak cooked via sous-vide and one cooked traditionally. Since heat is evenly applied when using the sous-vide method the food is cooked evenly throughout.
Your chosen meals arrive vacuum sealed. The bags we use are custom made for sous-vide cooking; they are heat stable, boil-able, and freezable. The bags are not suitable for use in the oven or microwave.
To ensure safe food hygiene and an increased shelf life, we only vacuum seal each food item once during the entire production process to lower our use of plastic. Our paper bags are made with an inner aluminium lining to allow for insulation of the items, which also can be recycled or reused for a shopping bag.