LOW-TEMPERATURE VACUUM-COOKING

CBT (Low Temperature Vacuum Cooking): We have extended the use of this Haute Cuisine technique to restaurants, street food and pubs.

Our slow cooked sous-vide semi-finished products bring speed to your work and optimization of processes, which will help you reduce food waste and optimize cost control.

How do we prepare it? We pick the meats, simply immerse them in brine for 2 hours, then we vacuum them and cook them at a low temperature for 8, 10, 12 or 16 hours depending on the type of meat and the cut we are cooking.

When meat is exposed to low temperatures for a long period of time, it offers softer textures after cooking.

With Low-Temperature Vacuum-Cooking technique the meat retains its juices thus remaining tender and with a unique consistency.In other techniques such as roasting, the meat loses its juices during cooking and in stewing cooking the flavors are diluted and lost in the cooking broth

Then we quickly freeze them at -30/-35ºC in order to keep all the organoleptic properties of the product intact. The product is then stored at -18ºC and has a shelf life of 2 years. We send it to you with one of our foodservice-wholesalers partners and you use it, whenever and however you want. Our Low-Temperature Vacuum-cooking products, if defrosted and kept in the refrigerator, have a shelf life of 90 days. If kept in the freezer, 24 months. Easy, right?