Sousvide Magic Vac® patented bags and rolls are particularly suitable for sous-vide cooking (steam or bain-marie) at a temperature of 90° for a maximum of 8 hours or at a temperature of 70° for a maximum of 72 hours. The use of lower temperatures compared to traditional cooking methods and their ongoing monitoring preserve the most sensitive organoleptic properties, enhancing the taste and intensifying the colors of the food. The precise and constant control of the temperature, along with the fact that food is not placed directly in water but is sealed sous-vide in the bag, ensures that substances, vitamins, and nutrients do not disperse in the water. Everything remains in the sous-vide bag, as there is no air or water that could alter the structural and organoleptic properties of the food.