as these are already cooked products, they need only of few minutes to be heated and served.
cooking at low temperatures allows food to maintain its natural moisture.
The Sous-vide method doesn’t just vacuum seal the food, it
also seals in the aromas and scents, that are traditionally lost in the air, within the food itself, increasing the flavor of the product.
Sous-vide greatly enhances the preservation of vitamins and nutrients because of the low temperatures used to cook the product.
Vacuum sealing and cooking for extended periods of time pasteurizes the product, eliminating the need of preservatives while greatly increasing the shelf life of the product.
HOW TO REHEAT THE PRODUCT?
Few minutes in a microwave oven or when it is possible it is preferable immerse the seled product in a pot of low boiling water in order to have more homogeneity in the diffusion of the heat.