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Browse our answers to some of the more frequently asked questions (FAQ). You can also reach us by phone or email using the info below.

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feedback@plumroseusa.com

 

 

Frequently Asked Questions (FAQs)

WHAT DOES “SOUS VIDE” MEAN?

Sous vide is French for “under vacuum”. Originally a cooking method only used by top chefs, sous vide has become a more mainstream cooking method through in-home sous vide machines. The process requires hours of cooking vacuum sealed meat at a low, consistent temperature. Visit ABOUT for more information.

 

HOW DO I USE SAVORA SOUS VIDE?

Savora Sous Vide can be enjoyed endless ways, on its own or in your favorite dish! For more ideas and recipe inspiration, please visit our HOW TO page.

 

HOW DO I PREPARE SAVORA SOUS VIDE?

Savora Sous Vide can be prepared with a microwave, stove top, or oven. Simply follow the instructions on the label. For more information, please visit our HOW TO page.

 

IS THE PACKAGING MICROWAVABLE SAFE?

Yes, Savora Sous Vide is made in microwavable safe packaging. Simply remove the band around the package, and heat to enjoy!

 

WHY DOES THE PACKAGING CREATE A “DOME” WHILE COOKING IN THE MICROWAVE?

Savora Sous Vide is vacuum-sealed to lock-in the meat’s natural juices, creating juicy and tender meat, every time. The top film may create a “dome” while cooking in the microwave as the steam building up inside the package – this keeps the delicious juices and flavor locked-in. The film will not pop, but will vent on one of the sides if enough pressure builds.

 

WHAT GRADE OF MEAT IS USED FOR SAVORA SOUS VIDE?

Savora Sous Vide is made using premium cuts of meat, to make for the perfectly delicious experience, every time. The Flank Steak has a label grade of USDA Choice or higher. Chicken and Turkey are made with Grade A poultry.

 

WHY DO THE SLICES STICK TOGETHER?

As meat cooks, the protein loses its structure but will bond back together during cooling. Simply pull apart the slices and enjoy!

 

WHY DOES THE CHICKEN LOOK DISCOLORED?

Savora Sous Vide is vacuum-sealed to keep all of the natural meat juices and added spices locked-in. Sometimes the spices will migrate onto the inside of the slice, creating a gray appearance on the meat itself. This phenomenon is common in seasoned fully-cooked poultry products.

 

WHAT ARE THE WHITE SPOTS ON THE MEAT PRIOR TO COOKING?

On Flank Steak, you may notice white on the top and sides of the meat – it is simply marbled fat that will melt and incorporate back into the product during heating. The fat is crucial for flavor aromas and overall texture on Flank Steak. With Chicken and Turkey, you may notice white spots on the surface – this is protein that has settled on the surface of the meat after. Both instances are completely safe and a natural occurrence as a part of the Savora Sous Vide process.