Brand  MELISSA  Sous vide has longbeen a popular cooking method with professional chefs.“Sous vide” is French for “under vacuum”. It describes a cooking method in which food is placed in sealed vacuum bags and cooked in a water bath. The food is cooked at a constant low temperature over a long time to make it moist and flavoursome. As the vacuum bag is sealed, the food cooks in its own juices together with the marinades or spices you added. Vitamins, minerals and juices are retained and the flavour of the food is enhanced. It makes the food healthier, juicier and more flavoursome. As meat cooked sous vide is more tender, it is possible touse cheaper cuts, such as neck fillet, shank and shoulder, which are often tastier than the more expensive cuts.As sous vide cooking requires that foods be vacuum packed individually, several items can be cooked at the same time, as long as their cooking temperature is the same.It is difficult to overcook food with sous vide, but the structure of the food can change slightly during cooking. The food can be prepared in plenty of time before serving, making sous vide perfect when you have guests.Meat is particularly suited to sous vide cooking, as it makes it more tender, juicy and flavoursome,but vegetables and fish can also be cooked in this way.We recommend sous vide cooking for the following foods:• Beef, veal, lamb, pork and game• Chicken, turkey and duck• Lean and oily fish, lobster tails and scallops• Root vegetables such as potatoes, carrots, parsnips, beetroot and turnips• Crisp vegetables such as peas, asparagus, corn, broccoli, cauliflower, eggplants, onions andsquash• Hard fruits such as apples and pears• Soft fruits such as mango, plums, apricots, peaches, nectarines, papaya and strawberriesYou can marinate the food or add spices, herbs, butter or oil before you seal the vacuum bag.The food must be vacuum sealed in a bag to remove air and moisture. This ensures the foods retain their natural flavour and nutritional conten

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