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