A whole seared chicken fillet seen from above on dark slate

Why sous-vide

Juicy sous-vide steaks at home

In a hot pan the protein contracts, the moisture flashes off, and the meat turns dry. Easy Meat cooks it in a sealed bag at a steady 60-65 °C. The fibres hold, and the meat's own juice stays locked inside. The result takes years to get right in a professional kitchen. Now it just sits in your fridge.

Slices of sous-vide pork tenderloin on a plate with the unopened vacuum pack behind

Safety

Pasteurised. The science behind the food.

The meat and the desserts reach you fully cooked, in a sealed vacuum pack. Every batch is temperature-controlled and pasteurised to national food safety standards, which is why the meat is safe to serve cold. The vacuum keeps the flavour in, but this is still real food: the fridge is the only place for it.

Packaging and extras in the photo are illustrative; the actual pack may differ.

Why sous-vide wins

Sliced sous-vide chicken fillet showing a golden crust and a juicy centre on a black plate

Chicken fillet: the benchmark for juicy

Forget dry breast. Sous-vide gives it an even, tender texture - it melts in the mouth and keeps every bit of juice and clean flavour.

Close-up of sous-vide pork tenderloin slices showing the even pink centre and peppered crust

Pork: not what you expect

A safe, pale-pink medium. The texture of a premium steak, which a home hob will not give you.

Whole herb-crusted sous-vide chicken fillet sealed in its vacuum pack

You don't pay for air

A pan costs meat up to 30% of its weight: the fibres tighten and the water leaves as steam. In a vacuum there is nothing to lose - you pay for what reaches the plate.

Plate, salad, sandwich or bowl

The meat is already cooked. Pick the way you want to serve it.

Slices of sous-vide chicken fillet over a fresh salad on a dark plate

Serve it cold

Slice it straight from the fridge. A fast base for a fresh salad, a proper sandwich or a bowl.

Chicken fillet taking on a crust in a hot pan with rosemary and garlic

Warm it if you like

The meat is already cooked. Warm in a pan or oven if you prefer; follow the instructions on the individual product pack.

Slices of sous-vide chicken fillet over steaming rice on a dark plate

Add a side

Put it with rice, potatoes or vegetables, or drop the slices straight into hot soup. Dinner is done.

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