Sous Vide / Boil in the Bag


Our range of bags have been specially designed to withstand the temperatures involved with sous vide cooking, but can also be used for storing any kind of food or dry goods.

Sous-vide cooking – literally “under vacuum” in French – means the air is drawn out of the bag, sealed, and then it is cooked slowly in a temperature-controlled ‘water bath’. Due to the low cooking temperatures significantly less liquid escapes from the product when cooking in the vacuum bag. Thanks to the protection of the vacuum packaging and the low heat, vitamins and natural nutrients are maintained.