SOUS VIDE TO PERFECTION.
Sous vide (pronounced as “sue-veed”, French for “under vacuum”), is a refined cooking technique used by top chefs worldwide (yes even the Michelin starred ones!).
By gently cooking our chicken at a precise temperature, we preserve its natural moisture, tenderness, and flavour without the need for added oils or heavy sauces.
The result? Pure, high-quality protein that’s consistently juicy, nutritionally intact, and ready whenever you are.
Why we're different: the SousFeed difference
What is sous vide, and why is it better?
The French term “sous vide” (pronounced "sue-veed") means “under vacuum.” It refers to the process of cooking food in a vacuum-sealed pouch at a precise, stable temperature in a water bath — ensuring perfectly even results every time (bye, overcooking!).
Unlike conventional high-heat methods, sous vide gently cooks food at exact temperatures, preserving natural moisture, flavour, and texture. The result? Tender, juicy meat that’s consistently cooked to perfection — never dry, never overdone.
Sous vide is also a healthier cooking method than most traditional approaches, because it:
- Requires little to no added oils, fats, or salt
- Retains more nutrients and heat-sensitive vitamins
- Makes those nutrients more bioavailable (easier for your body to absorb)
- Supports a happier gut, healthier skin, and stronger joints through better food integrity
And thanks to the vacuum-sealed cooking environment, all the natural juices and flavours are locked in — with no need for preservatives.
Put simply: healthy and tasty are never mutually exclusive. Sous vide proves you can have both — effortlessly.
vs Supermarket ready-to-eat
Supermarket ready-to-eat chicken often comes with artificial preservatives and additives to extend shelf life, as well as artificial flavourings that bring down their cost while giving flavour to bland chicken pieces. Supermarket ready-to-eat chicken is also customarily cooked at extremely high temperatures (i.e. baked, grilled, or steamed) such that there is significant moisture loss in the meat.
We do things differently while delivering the same convenience:
- No artificial preservatives or MSG, just wholesome ingredients.
- Sous vide cooking technique for unparalleled tenderness and flavour.
- Delivered frozen to lock in freshness and taste. Easy to enjoy hot or cold after defrosting.
Pure ingredients, pure taste — every time.
Is sous vide safe?
Yes! Sous vide is not just safe when done properly, it is one of the most precise and scientifically controlled cooking methods available today.
At SousFeed, our chicken is fully cooked sous vide (i.e. vacuum-sealed and held in a temperature-controlled water bath for a carefully calculated amount of time). Unlike traditional cooking methods that use high heat for short bursts, sous vide relies on a combination of temperature and time to achieve full pasteurisation.
Here’s how it works:
- Salmonella and Listeria monocytogenes begin to die off at around 55°C, but eliminating them completely requires holding food at that temperature long enough to achieve a validated log reduction, which is a proven microbiological safety standard.
- 65°C for just over 10 minutes achieves the same bacterial kill as searing it at 75°C for a few seconds but without drying it out.
- pasteurisation curves published by the USDA (see page 37), ensuring a 6-log reduction in Salmonella (that’s 99.9999% eliminated — the gold standard for safe poultry).
After cooking, we blast freeze each portion immediately to lock in freshness, prevent bacterial growth, and extend shelf life, with no need for any preservatives.
We follow a detailed HACCP food safety plan, and our shelf life is validated by independent microbiological testing in a UK-accredited lab.
Why are the juices still pink?
That’s a great question!
When chicken is cooked gently at lower temperatures like with sous vide, it stays juicy and tender but can sometimes remain pink.
This happens because a protein called myoglobin, which stores oxygen in muscle, doesn’t fully break down at these lower cooking temperatures. At higher temperatures, myoglobin changes colour and the meat turns white or brown, but sous vide cooks the chicken at just the right temperature to kill bacteria safely without fully changing that pink pigment.
You might also notice pink near the bones from small amounts of haemoglobin or other pigments that don’t completely disappear during gentle cooking. The juices you see are not raw blood but a mix of water and those natural proteins, which stay pink and moist because the chicken isn’t exposed to high heat.
So even though the chicken looks pink, it’s fully cooked and safe to eat — just tender, juicy, and cooked with science (and love!).
What about the use of plastic in cooking? Is it not dangerous?
It’s a completely fair question, and one we take seriously. At SousFeed, we only use vacuum pouches specifically designed for sous vide cooking. They’re made from a 9-layer nylon and polythene laminate, which creates a strong barrier that blocks air, moisture, and other unwanted elements. These bags are certified for high-temperature cooking, up to 120°C, and can be safely steamed, boiled, or microwaved.
In practice, though, we cook well below those limits. Sous vide uses gentle, precise temperatures that are much lower than traditional cooking, meaning there’s no risk of the bags breaking down or releasing anything harmful. Each pouch is also clearly marked "sous vide" to avoid any mix-ups with standard vacuum bags. So while it’s smart to be cautious, rest assured that our packaging is designed for both safety and performance — and your chicken is cooked in the best possible conditions.
