Sous Vide Chicken Breast Steak

Heat treated product, vacuum packed, shock frozen. To be stored below -18°C. Do not refreeze after thawing.

Method of thawing: in the microwave oven or in the refrigerator (after thawing, store in the refrigerator at 2-5 °C and use within 5 days).

weight difference +/- 10%

Sous-vide (French for “under vacuum”) is a cooking method in which food is prepared in an airtight plastic container in a temperature-controlled water bath. Food absorbed in this way (meat, fish, vegetables or fruit) is baked for different times. Usually several hours – sometimes up to 72 – at a precisely calculated temperature below the boiling point. Most often at temperatures between 55-60 °C. The idea is to preserve the natural flavor, juice and texture of quality food while heating it evenly in a water bath with a precisely controlled temperature. (Source: wikipedia.com)

Ingredients: chicken breast, salt, cracked pepper

Manufacturer: KONET Gastro s.r.o.