Sous Vide

Sous Vide is a cooking method achieved through vacuum sealing and cooking in an immersion bath. The bath provides a precisely controlled temperature that guarantees consistent results. Sous Vide cooking has many advantages including:

  • Less shrinkage
  • Less waste
  • Perfect Portion Control
  • Perfect doneness throughout
  • Enhanced flavor
  • Moist texture
  • Maintained nutrients
  • Reduced bacteria
  • Lower chance of cross-contamination

Sous Vide is truly a science when it comes to cooking. It is used frequently in commissary settings where multiple dishes need to be done at the same time, and to the same quality. Check out this video about Beef Tenderloin done using the Sous Vide Method


To utilize the Sous Vide method you need Vacuum Bags, a Vacuum Machine, Heating System, and a HACCP Plan.