When.com Web Search

Search results

1. Results From The WOW.Com Content Network

2. Vacuum packing - Wikipedia

   en.wikipedia.org/wiki/Vacuum_packing

   Sealed food alongside a home vacuum sealer and plastic rolls used for sealing. Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. [1]

3. Cryovac - Wikipedia

   en.wikipedia.org/wiki/Cryovac

   Cryovac may refer to: Cryovac (brand), the food packaging division of Sealed Air; Cryovacking, a cooking technique that uses airtight plastic bags combined with long ...

4. IDC/Cryovac SpeedFlex™ Bag-in-Box Filling Machine Makes ...

   www.aol.com/news/2013-10-03-idccryovac-speedflex...

   IDC/Cryovac SpeedFlex™ Bag-in-Box Filling Machine Makes Industry Debuts Launched by Alfa Laval at Drinktec and Sealed Air at Pack Expo NEW YORK--(BUSINESS WIRE)-- It is a rare occurrence in any ...

5. Sealed Air - Wikipedia

   en.wikipedia.org/wiki/Sealed_Air

   SEE, legally the Sealed Air Corporation, is a packaging company known for its brands: Cryovac food packaging and Bubble Wrap cushioning packaging. [2] [3] [4] With over $5.5+ billion in revenues in 2023, it is headquartered in Charlotte, North Carolina, United States, led by Chief Operating Officer Emile Chammas, President, Dustin Semach, and CEO Patrick Kivits.

6. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

7. Bruno Goussault - Wikipedia

   en.wikipedia.org/wiki/Bruno_Goussault

   Goussault was later approached by Cryovac executives in 1978 and asked to add a scientific basis to Pralus' culinary training. [6] Also in the 1980s, Goussault teamed up with three-star chef Joël Robuchon and SNCF , France's national train system, to create a new menu featuring sous-vide-prepared foods for SNCF's first-class service between ...