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Slow-cooking beef the sous vide way produces startling results. The lightest of seasoning has time to permeate the meat, and the meat is tender, but textured, in a way no other method achieves. Ilonka Foods is your sous vide chef, pre-cooking and delivering to you choice cuts of roast and pulled beef across Perth; and the quality is guaranteed to delight your diners.
Fit Kitchen
Sous-vide cooking consists of cooking a vacuum-packed product. The food is prepared and vacuum-packed. Then the product is cooked in a water bath until the desired temperature is reached. Meat that requires a crust must be fried or baked either before or after the sous-vide cooking.
Benefits
Even though the sous-vide cooking method was developed in a lab there is nothing artificial about food cooked in a sous-vide. Vacuum prepared products have longer shelf life and the cooking bags retain aroma and overall quality of the food offering a full taste experience. In addition sous-vide cooking ensures maximum tenderness in all meat cuts.
- Timesaving
- Flexible
- Minimizes staff requirements
- Easy workflow
- More hygienic
Precious Belly
Sous-vide cooking consists of cooking a vacuum-packed product. The food is prepared and vacuum-packed. Then the product is cooked in a water bath until the desired temperature is reached. Meat that requires a crust must be fried or baked either before or after the sous-vide cooking.
Benefits
Even though the sous-vide cooking method was developed in a lab there is nothing artificial about food cooked in a sous-vide. Vacuum prepared products have longer shelf life and the cooking bags retain aroma and overall quality of the food offering a full taste experience. In addition sous-vide cooking ensures maximum tenderness in all meat cuts.
- Timesaving
- Flexible
- Minimizes staff requirements
- Easy workflow
- More hygienic
Sous Chef
Sous-vide cooking consists of cooking a vacuum-packed product. The food is prepared and vacuum-packed. Then the product is cooked in a water bath until the desired temperature is reached. Meat that requires a crust must be fried or baked either before or after the sous-vide cooking.
Benefits
Even though the sous-vide cooking method was developed in a lab there is nothing artificial about food cooked in a sous-vide. Vacuum prepared products have longer shelf life and the cooking bags retain aroma and overall quality of the food offering a full taste experience. In addition sous-vide cooking ensures maximum tenderness in all meat cuts.
- Timesaving
- Flexible
- Minimizes staff requirements
- Easy workflow
- More hygienic
Quality and convenience
Ordering with us has never been easier. Call us now for a price or log in to our customer portal to place an order.
Who we work with
