SOUS VIDE COOKING – UNIFORM, HANDS-OFF COOKING IN HALF THE TIME

Sous Vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

Sous Vide cooking is growing at an estimated rate of over 25% in the next 5 years.

Sous Vide is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.

Typical uses and Benefits of Sous Vide Cooking:

• Tender and tasty product and with a better consistent texture.
• Minimal loss of moisture and weight.
• Preservation of flavor.
• Colors retained and little or no salt is required.
• Nutrients are preserved as water-soluble minerals are not leaked into cooking water.
• Consistent results.

Product in a vacuum-sealed package can be cooked and cooled immediately after sealing the package.

• Lyco continuous Cook-Chill system submerges the product in water.
• Water temperature is controlled with in + or – 2°F for uniform cooking and cooling
• With our patented Hydro-Flow agitation process pouches of product are gently agitated to ensure each package of product is uniformly fully cooked and cooled.
• Lyco’s pouch drying system dries packages ahead of online case packing for shipment.

Lyco’s Sous vide Cook-Chill Systems are used in the following applications:

• Pork
• Lamb
• Carrots
• Filleted Fish
• Liver
• Fillet Steak
• Chicken Breast