- Sirloin fillet slowly cooked at 85C for 4 hours.
- Shelf life: 45 days
- Preparation method: remove the packaging, put in an aluminum tray, bake in the oven for 20 minutes at 200C.
Slow cooking is one of the healthiest methods of preparing meals. It consists in very slow cooking – up to 13 hours at a temperature of about 85 degrees Celsius.
Sous vide (French in a vacuum) is long-term cooking of vacuum-packed food at low temperatures – around 85C.
ok. 0,5 kg
