Stainless steel sous vide cooking grid | Includes 6 holders | Adjustable

Sous-vide means vacuum cooking, a special cooking method in which the product is first vacuum-sealed in a special plastic bag and then cooked at a low temperature in a water bath.

The cooking temperatures are below 100 °C, which is why this method is particularly gentle: Due to the low heat, the food changes more slowly at the molecular level, resulting in a more tender and juicy cooking result.

Place the rack in your sous-vide GN container. Now insert the vacuum-sealed meat or fish into the holder. Then cook the food slowly in a water bath at a constant low temperature between 50 and 85 °C, depending on the instructions.

A major advantage of the sous-vide method is that the nutrients, vitamins, textures, and aromas of the individual ingredients are preserved. The flavor of spices and herbs used to season a dish is intensified by sous-vide cooking.

As a general rule, the harder or more compact the product – such as root vegetables or legumes – the longer the cooking time. Fish and meat therefore require shorter cooking times than, for example, root vegetables and firm fruits.