Sous vide cooking is particularly suitable for cooking meat, as it allows for even cooking instead of being overcooked on the outside and undercooked on the inside, giving it the tenderness and juiciness typical of low-temperature cooking techniques.
Discover all the benefits of sous vide cooking for your health, your food, and your restaurant.
Advantages of sous videFind out the estimated cooking times for each type of ingredient, such as meat, fish, vegetables, and fruit.
Cooking timesSealed in Besser Vacuum cooking bags, all ingredients are protected from bacteria and viruses, as they are vacuum-preserved in bags made from high-quality BPA-free raw materials. However, bacterial growth is fully eliminated only after cooking the food at specific minimum temperatures, which must be respected and maintained for a defined cooking time.
Thanks to Besser Vacuum chamber vacuum machines and external suction sealers, you can easily vacuum seal your products before cooking. A wide range of professional and domestic vacuum machines is available to meet every need. Each product is “Made in Italy,” designed and built with great care and attention to detail.
With the Vacook™ thermal circulator by Besser Vacuum, you can precisely set the desired temperature down to a tenth of a degree, and thanks to easy time settings, achieve up to 12 hours of continuous cooking. This allows you to enhance flavors and preserve the organoleptic qualities of the food.
Scientifically tested to withstand temperatures from 0°C to +110°C, Besser Vacuum cooking bags allow you to cook with complete peace of mind, in compliance with the highest hygiene standards and the sous vide technique, which never exceeds 100°C. This cooking method ensures greater preservation of organoleptic qualities, retains the vitamins contained in food, and enables fat-free cooking with excellent results.
With the innovative Vacook™ thermal circulator, you can explore a new frontier of modern cooking. Sous vide cooking prevents food from undergoing thermal shock, allowing fats to melt gradually and unlocking flavors you may have never experienced before, resulting in healthy, high-quality, and aromatic dishes. Tender meat and creamy, delicate sauces will be the green & healthy outcome of your innovative sous vide cooking with Vacook™.
Food perfectly sealed in Besser Vacuum cooking bags does not lose volume, as there is no evaporation in the sous vide process. This allows you to serve more portions with the same quantity of product, satisfy more customers, and ensure the richness and quality of healthy, flavorful food. You can focus on your kitchen workflow while your dishes cook evenly and safely.
| Sous-vide: cooking times and temperatures | °C MIN | Min. time | Max. time |
|---|---|---|---|
| Beef, veal | |||
| Tender cuts: Fillet, Rib steak, Chop | 55 (rare/56) | 30 min | 1 h 30 min |
| Tender cuts: Fillet, T-bone, Rib, Chop | 55 (rare/56) | 3 hrs | 6 hrs |
| Lamb | 56 | 2 hrs | 4 hrs |
| Pork | |||
| Fillet | 56 | 1 hrs 30 min | 3 hrs |
| Chops | 64 | 3 hrs | 8 hrs |
| Roast | 68-72 | 8 hrs | 24 hrs |
| Ribs | 68-72 | 12 hrs | 18 hrs |
| Bacon | 72 | 20 hrs | 24 hrs |
| Poultry | |||
| Chicken breast | 64 | 2 hrs | 3 hrs |
| Turkey breast | 64-65 | 5 hrs | 8 hrs |
| Duck breast | 53-60 | 1 h 30 min | 2 hrs 30 min |
| Fish | |||
| Halibut, salmon, trout | 45-52 | 12 min | 1 h |
| Tuna | 48-55 | 10 min | 15 min |
| Lobster | 55 | 10 min | 20 min |
| Scallops | 51-54 | 12 min | 30 min |
| King prawns | 48 | 10 min | 15 min |
| Prawns/shrimps | 48-55 | 10 min | 25 min |
| Eggs | 65 | 50 min | 1 h |
| Vegetables | |||
| Asparagus, broccoli, aubergines, cauliflower, onions, fennel, fresh peas | 84-85 | 35 min | 1 h |
| Carrots | 84-85 | 20 min | 1 h |
| Potatoes/beetroot/turnips | 84-85 | 35 min | 1 h |
| Fruit | |||
| Apples, pears, peaches/apricots, mangoes, plums, berries, papayas | 84-85 | 7 min | 50 min |
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