Malzeit Stainless steel sous vide grid

Sous-vide means vacuum cooking, a special cooking method where 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: the low heat causes the food to change at the molecular level more slowly, resulting in a more tender and juicier outcome.

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 specifications.

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