VACUUM SEALING + SOUS VIDE COOKING – 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 ZWILLING Fresh & Save vacuum sealing and sous vide cooking go hand in hand at ZWILLING Fresh & Save. What goes together comes together. That also applies to our product range in the ZWILLING online store: Purchase versatile and state-of-the-art products for vacuum sealing and sous vide cooking,

What is sous vide cooking?

If you’re just starting out, here’s an introduction to sous vide cooking. Sous vide is a delicate method of preparing a wide range of foods – it can be used for fish, meat, or vegetables. The ingredients are slow-cooked in a water bath at a constant low temperature, so the nutrients and flavors are better preserved. A difference you can taste!

Where does vacuum sealing come into play?

The connection between vacuum sealing and sous vide cooking starts before the actual cooking process! Before immersing the ingredients in the water bath, they are vacuum sealed in a bag. This is a crucial first 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 cooking it at the perfect temperature.

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

Before reaching the desired cooking temperature with a sous vide stick, another ZWILLING Fresh & Save device comes into play: the vacuum pump. After adding the ingredients to the bag, the pump creates the necessary vacuum. Place the cordless pump on the valve of the vacuum seal bag to extract all the air at the touch of a button. Your ingredients are now ready for the perfectly prepared water bath in your pot.

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

Our ZWILLING Enfinigy sous-vide stick contributes to the success of your dish with the perfect cooking temperature. Need a water temperature of 52-55°C for a medium-rare venison filet or 85°C for carrots or corn on the cob? Leave it to the sous vide stick! You can also set a timer to ensure that everything tastes as flavorful as desired.

SAFELY VACUUM SEAL LIQUIDS

Thanks to our liquid barrier ZWILLING Fresh & Save products also work with sauces and marinades. To prevent liquids from being sucked into the pump during air extraction, place the liquid barrier on the valve of the vacuum seal bag from the inside. This prevents liquids from getting into the pump and adds another facet of sous vide cooking for you!

Still not convinced?

Download our free sous vide guide to learn why we think sous vide cooking is so impressive. The guide also contains cooking tables, so everything you make is cooked to perfection.

DISCOVER THE ENTIRE SOUS VIDE PRODUCT LINE