For many years, sous vide used to be the domain of high-end restaurants due to equipment costs and the long cooking times. Sous Vide (soo-veed) literally means “under vacuum” in French. It is a cooking technique in which vacuum-sealed ingredients are cooked slowly in a temperature-controlled circulating water bath, locking in perfect flavors. With Roli Roti Sous Vide, there is no expensive equipment and no hours to wait. The master butcher has taken care of that for you.
American 32 Graphic Design & Advertising Awards