Preparation. Simple and efficient. Place the raw or seared products fully cooled (max. 6 °C) in a vacuum, sous vide or shrink bag with spices, marinades and flavourings. Raw onions, leek or garlic should be steamed or seared before vacuum-packing. Sear braised dishes in advance and cool back down to max. 3°C. Vacuum-pack the meat […]
