Hospitality concept

Sous-vide cooking

Discover the benefits of vacuum cooking

Equipment Cooking bags Containers & lids Cooking tables & guidelines Inspiration

Discover the benefits of sous-vide cooking: a professional cooking technique that lets you cook ingredients slowly and in a controlled way at a constant temperature. A method that gives you control over the cuisson and optimal flavour retention. At HANOS, you will find everything you need to use sous-vide in your kitchen. From high-quality sous-vide equipment to sturdy cooking bags, GN containers and matching lids. Consult our cooking tables for the ideal cooking time and temperature per product. Get inspired by smart applications and recipes.

Discover more at HANOS SHOP

HANOS SHOP is the e-commerce platform for business owners. Here you will find even more sous-vide cooking equipment. Get inspired by the range.

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Cooking bags

Why use cooking bags for sous-vide cooking?

Vacuum cooking bags offer clear advantages over other types of bags because they are specially designed for sous-vide cooking: they are heat-resistant, tear-proof and easy to seal, and consist of several layers that provide optimal protection against water and oxygen. Unlike simpler bags such as freezer bags, high-quality cooking bags limit the loss of aromas better and prevent unwanted substances from entering the product. Although some aroma migration can occur with long cooking times, it remains minimal with good cooking bags thanks to their well-designed material structure and barrier properties.

HANOS tip:

Sous-vide balls in a handy storage bag

Place these plastic balls on the surface of the water. They keep the vacuum-packed product under water and insulate the water temperature. Thanks to the balls, water evaporation is reduced by 90%.

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Cooking tables and guidelines for temperatures and times

These guidelines for temperatures and times have been drawn up based on our own judgement and are of course based on oven-ready products. Tip: brining beforehand can be a good addition to the sous-vide method in some preparations. Adding marinade, oil, butter and seasonings also helps achieve optimal cooking and flavour nuances.

View the cooking tables by theme below:

Beef Veal Lamb Pork Game and poultry Vegetables and fruit

Additional tips for sous-vide cooking

Below you will find additional tips from our chefs by theme.

Vegetables and fruit

White of leek (10 cm pieces)	Chicory	Little gem	Pineapple
92°C \| 55 minutes Seasoning: butter, salt, pepper, lemon zest, thyme After cooking: halve and scorch with a gas torch	92°C \| 35 minutes Seasoning: butter, salt, lemon zest After cooking: halve and fry cut side down	92°C \| 15 minutes Seasoning: butter, salt After cooking: grill or fry	83°C \| 30 minutes Preparation: clean, vacuum-pack with syrup and spices of your choice After cooking: chill

Aubergine	King oyster mushroom	Tomato	Courgette
85°C \| 60 minutes Seasoning: baharat, oil After cooking: chill, remove the seeds, sear	85°C \| 40 minutes Seasoning: butter, salt After cooking: slice, glaze with unagi sauce	48°C \| 15 minutes Seasoning: harissa oil, paste, kaffir After cooking: chill in iced water	85°C \| 25 minutes Seasoning: salt, olive oil After cooking: grill

Fish

Monkfish tail	Pike-perch
50°C \| 20-30 minutes Method: salt lightly, vacuum-pack After cooking: chill well	50°C \| approx. 30 minutes Seasoning: brining, clarified butter After cooking: pan-fry

Game and poultry

Duck breast	Duck breast (brined)	Pigeon on the crown	Leg of venison
58°C \| 60 minutes Seasoning: togarashi, salt After cooking: sear briefly	56°C \| 40 minutes Brine: 48 hours vacuum-packed with 12 g Colorozo salt per kg of fillet After cooking: chill well, sear nicely in oil, then heat for ± 5 minutes in the oven at 180°C	60°C \| 45 minutes Preparation: sear the pigeons on the crown, chill and vacuum-pack After cooking: chill	80°C \| 12 hours Brine: salt at 1.2% of the total weight Preparation: salt the leg, roast for 15 minutes at 230°C in the oven, chill and vacuum-pack with garlic, thyme and rosemary After cooking: chill well

Meat

Boneless beef ribs	Beef rump	Ibérico ribeye	Whole veal loin without fat
74°C \| 16 hours Seasoning: Mother of All Rubs, bulgogi sauce After cooking: reduce the liquid, return the ribs to it	54°C \| 120 minutes Seasoning: pepper, salt, butter, rosemary After cooking: sear briefly	59°C \| 90 minutes Seasoning: salt After cooking: sear briefly	52°C \| 60 minutes Seasoning: pepper, salt, butter After cooking: sear briefly

Split shoulder (flat iron steak)	Short rib	Bavette	Sweetbreads
50°C \| 60 hours Seasoning: pepper, salt, butter After cooking: grill briefly	82°C \| 18 hours Brine: 24 hours in wet brine with 16 g Colorozo salt per litre of water Method: pat dry, rub as desired, vacuum-pack After cooking: chill well, portion, fry hard in oil and glaze as desired	52°C \| 1 hour Preparation: season with pepper and salt, sear briefly over high heat, chill, vacuum-pack After cooking: chill well	63°C \| 2 hours Preparation: remove the membrane, rinse for 15 minutes in cold water, then soak for 12 hours in cold water with 10 grams of cooking salt per litre After cooking: remove from the bag, rinse in cold water, leave overnight between cloths under pressure

Pork rack	Pork belly XO	Beef neck (pulled beef)
62°C \| 1 hour and 40 minutes Seasoning: Colorozo salt, thyme, oil, honey After cooking: slice, grill	69°C \| 24 hours Seasoning: Colorozo salt, XO sauce, unagi, sunflower After cooking: heat on the barbecue or in the pan, glaze	82°C \| 24 hours > while the meat is warm, pull it and then chill well Optional method: cut off the membrane, sprinkle with a rub of your choice (20 to 40 grams per kilo of meat, depending on the rub), then vacuum-pack Further preparation: dress with BBQ sauce or another glaze of your choice

Inspiration

The Dutch book ‘Sous Vide - het langzaam garen van vacuüm verpakte voedingsmiddelen op een lagere temperatuur’ covers the theory and basic principles of vacuum cooking in depth and with authority. In the book, Hubertus Tzschirner discusses the necessary equipment, techniques and skills. The book Sous Vide contains more than 60 inspiring recipes. The clear recipes are of a high professional standard and assume plenty of work experience.

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