technology
Sous vide – what kind of a technology is it?
The Sous vide method, which allows you to turn every simple dish into a culinary masterpiece with minimal efforts, is a French cooking technique which means “under vacuum”. The low-temperature long-time cooking under vacuum gives you the opportunity to apply a very precise temperature for different types of meat. The temperature depends on the kind and breed of the animal, its muscle tissue, size, thickness, readiness of the final product etc.
Duration of cooking, which is a key feature of Sous vide processing, can reach even 36 hours for some products. It is determined by factors similar to those concerning temperature of cooking. Another important aspect regarding sous vide entails finishing the process of cooking at the exact moment, e.g by applying blast chilling.
Three benefits
of Sous vide cooking:
1. It is faster.
Cooking takes considerably less time.
2. Food is much more delicious
It is evenly cooked and its nutrients are preserved.
3. Excellent quality.
Precise control of temperature always guarantees the same and most importantly excellent result.
1. It is faster.
Cooking takes considerably less time.
3. Excellent quality.
Precise control of temperature always guarantees the same and most importantly excellent result.
2. Food is much more delicious
It is evenly cooked and its nutrients are preserved.