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F A Q and Heating Instructions

Frequently Asked Questions

My order arrived, what now?
Your sous-vide products have arrived by refrigerated delivery and should still be cold. Take your products and put them in the fridge. Sauces only have to be put in the fridge when you open them.

How long does this keep?
All our products are vacuum sealed and cooked in a hot water bath at 74C for up to 16 hours ensuring the flavour penetrates all the way to the bone of our ribs and chicken and our ribs are juicy and tender. All our products refrigerated thereafter. Because of the excellent oxygen vapour barrier and the pasteurization process your products remain fresh for 14 days before requiring freezing. Please check the Freeze Before Date on the label.

 

What is the aluminum Tray for?
In your box you will see 2 aluminum trays. Use the trays to reheat your meal. Place the meat in one and the veggies in the other. (Or use your own baking sheet and recycle the aluminum trays).  After your meal is heated you can wash your trays and dispose of them in the recycling as usual.

How do I recycle the packaging?
All the boxing material is recyclable.

The gel packs contain a food grade gel made from corn that can be poured down the drain  or poured into your garbage can. The bag can be rinsed and placed in your recycling.

 

Wash the aluminum trays and dispose in the recycling.

Reheating your
SOUVIDE GOURMET MEALS

RIBS  
IF YOUR RIBS WERE FROZEN, THEY MUST BE THAWED BEFORE REHEATING.  THAW BY RUNNING UNDER COLD WATER OR IN THE FRIDGE OVERNIGHT.

 

 TO REHEAT IN THE MICROWAVE

Our sous-vide bags are of high quality. They are rated for microwave heating for a maximum up to 5 minutes at high. Set your vacuum packaged ribs on a microwave proof plate. Puncture a few holes on the top of the bag to allow the steam to escape as they are being heated up. Heat to a maximum of 3 minutes on high.

CAUTION: Contents are hot
.   
Let stand for 2 minutes before cutting open the sous vide bag. Put contents on a board or plate to cut to individual rib for serving.

The juices in the bag can be set aside to make a reduction.

TO REHEAT IN THE OVEN

Preheat oven to 385F. Remove the sous vide bag and place on a cooking sheet.
After oven is pre-heated, place the ribs in the middle rack of your oven minimum 15. Check if the internal temperature is 70C or 160F. CAUTION: Ribs will be hot.

Once you remove the ribs, brush the BBQ sauce on them. Cut the ribs and place on a serving dish or just plate.

TO REHEAT ON THE GRILL
Heat up your BBQ on high (approximately 400F).

Place your rib rack on the hot grill and baste with our BBQ sauce. After a few minutes, flip the rack of ribs and baste further. Repeat this process until the ribs are fully heated (approximately 12 to 15 minutes). Make sure that the internal temperature of the ribs is 70C or 160F.
Once you remove the ribs, brush more BBQ sauce on them. Cut the ribs and place on a serving dish or just plate.

 NOTE: The ribs are hand rubbed with our signature rubs and if you wish, they do not require any BBQ sauce. They are flavourful just as they are.

CHICKEN

IF YOUR CHICKEN WAS FROZEN, IT MUST BE THAWED BEFORE REHEATING.

THAW BY RUNNING UNDER COLD WATER OR IN THE FRIDGE OVERNIGHT.

TO REHEAT IN THE MICROWAVE
Our sous-vide bags are of high quality. They are rated
for microwave heating for a maximum of up to 5 minutes at high.

Set your vacuum packaged chicken on a microwave proof
plate. Puncture or slice a few holes on the top of the bag to allow the steam
to escape as they are being heated up.

Heat to a maximum of 3 minutes on high.
CAUTION: Contents are hot.   Let stand for 2 minutes before cutting open the sous vide bag.

TO REHEAT IN THE OVEN
Preheat oven to 385F. Remove the sous vide bag and
place on a cooking sheet.

After oven is properly heated, place the chicken in
the middle rack of your oven minimum 15. Check if the internal
temperature is 70C or 165F.

TO REHEAT ON THE GRILL

Heat up your grill on high (approximately 400F).

Place your chicken on the hot grill. After a few
minutes, flip the chicken. Repeat this process until the chicken is fully
heated (approximately 12 to 15 minutes). Once heated bast you’re your choice of
BBQ sauce. Make sure that the internal temperature of the ribs is 70C or 160F.

NOTE: The Classic BBQ and Ancho BBQ chicken are hand
rubbed with our signature rubs and if you wish, they do not require any BBQ
sauce. They flavourful just as they are. 

The Greek style and herb chicken does not require BBQ sauce. They may be
best heated in an oven to allow the skin to brown or pan fried till the skin is
crispy.

PAN FRYING
Remove chicken from sous-vie bag and pat dry. Patting
dry is important if you want your product to brown in the frying pan. Heat over
medium heat for 10-12 minutes.

SIDES

IF YOUR SIDES WERE FROZEN, THEY MUST BE THAWED BEFORE
REHEATING. 
THAW BY RUNNING UNDER COLD WATER OR IN THE FRIDGE OVERNIGHT.

TO REHEAT IN THE MICROWAVE
Our sous-vide bags are of high quality. They are rated
for microwave heating for a maximum of 3 minutes at high.

Set your vacuum packaged ribs on a microwave proof
plate. Puncture or slice a few holes on the top of the bag to allow the steam
to escape as they are being heated up. Heat to a maximum of 3 minutes on high.

PAN FRY
We recommend that our side caramelized onions,
potatoes and carrots be pan fried until they are fully heated.

TO REHEAT ON THE GRILL
Heat up your grill on high (approximately 400F).
Place your sides in a grilling vegetable pan on the
hot grill. Heat for approximately 10 to 15 minutes and mix to avoid burning.

TO REHEAT IN THE OVEN
Preheat oven to 385F. Remove the sous vide bag and
place on a cooking sheet.

After oven is properly preheated, place the chicken in
the middle rack of your oven between minimum15 minutes. Check if the internal
temperature is 70C or 165F.

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