VACUUM + SOUS-VIDE – A WINNING COMBO

Discover all the great things you can do with your vacuum system and discover a new culinary art: Sous-vide.

VACUUM SEALING AND SOUS-VIDE COOKING – A RECIPE FOR SUCCESS

There’s a reason why at ZWILLING FRESH & SAVE vacuum sealing and sous-vide cooking go hand in hand. What goes together comes together. That also applies to our range in the ZWILLING online store: Here you can purchase versatile and modern products that can be combined to develop and hone your new sous-vide cooking skills.

What is sous-vide cooking?

If you're just starting out, let us give you a little introduction to the world of sous-vide cooking. Sous-vide is a very gentle method of cooking used for a wide range of foods. It can actually be used with everything, be it fish, meat or vegetables. The ingredients are slow-cooked in a water bath at a constant low temperature so that nutrients and flavors are better preserved. A difference you can taste!

So, where does vacuum sealing come into play?

The interplay between vacuum sealing and sous-vide cooking starts before the actual cooking process. Indeed, before the ingredients are immersed in the water bath, they are vacuum sealed in a bag. This is the first important step in sous-vide cooking and you can purchase the necessary equipment at ZWILLING FRESH & SAVE. Our vacuum seal bags are suitable for storing food (including in the freezer) and for cooking it at the perfect temperature.

THE RIGHT PREPARATION FOR SOUS-VIDE COOKING – WITH OUR VACUUM PUMP

Before the right cooking temperature is generated with a sous-vide stick, another technical device comes into play: After the ingredients are added to the bag, the ZWILLING FRESH & SAVE vacuum pump creates the necessary vacuum. Simply position the handy pump on the valve of the vacuum seal bag to extract all the air. This is done cordlessly at the touch of a button. The vacuum created keeps food fresh up to five times longer compared to non-vacuum storage. Your ingredients are now ready to make their way into the perfectly prepared water bath in your cooking pot.

INTO THE WATER BATH: SOUS-VIDE COOKING AT THE PERFECT TEMPERATURE

Our ZWILLING ENFINIGY sous-vide stick has already been at work contributing to the success of your sous-vide dish by creating the perfect cooking temperature. Because sous-vide cooking is all about the temperature: Need to warm your water bath to 52 – 55°C for a medium-rare venison fillet, or to 85°C to cook some carrots or corn on the cob? Leave it to the sous-vide stick! You can also set a timer to ensure that everything consistently and reliably tastes as rich and flavorful as you will soon become pleasantly accustomed to.

MARINADES CAN BE VACUUM SEALED TOO!

Thanks to our ZWILLING FRESH & SAVE liquid barrier, the whole thing also works with dishes with sauces or marinades. To prevent liquids from being sucked into the pump during air extraction, the liquid barrier is placed on the valve of the vacuum seal bag from the inside. This prevents liquids from getting into the pump and adds yet another string to your sous-vide cooking bow!

Still not convinced?

Download our free sous-vide guide to find out why we think sous-vide cooking will work for you. The guide also contains cooking tables so that everything you make is cooked to perfection.

DISCOVER ALL SOUS-VIDE PRODUCTS