Package of 50 notched vacuum bags in size 30X40 from SEVERIN SEVERIN
Special grooved vacuum bags for cooking in the suede of the SEVERIN company.
Food storage includes all types of vegetables, fish and meats in vacuum bags - allows you to preserve freshness without freezing up to 8 times the normal storage time.
Bags are made of special materials that provide elasticity and strength against tears, which allows better wrapping to prevent the formation of air pockets during sealing.
160 μm thick
SEVERIN vacuum packages are resistant to cooking at 100 ° C for long hours without the danger of the excretion of hazardous substances.
SEVERIN vacuum packages do not contain BPA or recycled materials
SEVERIN vacuum packages do not excrete hazardous materials and are suitable for reuse
SEVERIN vacuum packages are especially suitable for early seasoning of meats and rapid absorption of flavors in a vacuum.
Anti-counterfeiting SEVERIN logo embossed on each package.
Each vacuum bag package includes special colored stickers, for the purpose of marking the type, weight and packing date of the food inside the bag.
Sous Vide (Sous Vide) from French means "under vacuum" - this is a modern technology of cooking. The Sous Vide method is very simple and easy to use. The technology of cooking with the help of Sous Vid makes it possible to prepare a dish that will not be inferior in quality to the dishes of professional chefs, and at the same time you will spend a minimum of time and effort on cooking. Sous-vid is a culinary technique in which food is sealed in vacuum bags and cooked at low temperatures in a water bath for a well-defined time and temperature (usually around 52-65 degrees).
With this cooking technology, you can achieve a result that cannot be obtained with conventional cooking.
For a long time, Sous Vide technology was exclusively available to professional chefs and only gained prominence in the 1960s. With the advent of compact and simplified modern equipment, the suvid method has come to our kitchens.
Pros of Sous Vide technology
Connoisseurs of culinary love and love the technology of sous vide for:
Stable and predictable results.
Precise control of time and temperature with every preparation gives you an equally tasty result. Low temperatures have a delicate effect on food, while maintaining its best taste and texture,
Preservation of useful qualities of products.
This is one of the key benefits of the technology. Due to low cooking temperatures, which allow not to destroy vitamins and useful microelements of products, Su-vid technology allows you to eat with maximum benefits for the body.
It is not necessary to cook food right away, it can be stored.
Vacuum packaging helps to extend the shelf life of products by at least 8 times and preserve their properties. This means that the dishes can be stored in the refrigerator for a week or frozen.
The taste of the dishes.
Since the products languish in their own juice, they are aromatic, delicate in taste and dense in texture.
Reducing the loss of volume, taste, texture of products.
Traditionally prepared dishes dry out, losing many qualities: texture, taste, volume, juices, etc. For example, a traditional steak loses about 40% of its volume as it dries. The steak cooked using the sous-vide technology remains juicy and retains its original volume.
Lack of carcinogens.
The calorie content of the dish is significantly reduced and its usefulness increases, since during cooking using the suvid technology, excess fats and oils are not used.
The ability to plan your schedule.
With the help of suvid devices, you can set up a dinner for the whole day and calmly leave for work - the equipment itself will complete the cooking process. And when you come back home, all you have to do is make your dinner even more appetizing!
Calorie counting and convenient meal planning.
For those who watch their diet or exercise, and need to count calories, sous vide will help maintain your healthy lifestyle. Sous vid will help you prepare several servings of dishes, taking into account the BJU and calories, you can put them in packages, and eat every day according to your norm. Also, dishes prepared using the suvid technology retain proteins, trace elements and vitamins in full and you can also receive them in full.
No contamination when cooking.
Sous vide technology not only prepares us healthy and tasty dishes, it also pleasantly keeps the kitchen environment clean. No need to clean the kitchen or wash the dishes. It is enough to drain the liquid from the container of the device and wipe it if you have used it. If you decide to fry the product additionally, then you will have to wash another pan :).