Sous-vide cooking: Cooking in a vacuum
When cooking sous-vide is a modern method of cooking. The food is cooked in a vacuum with low temperature and thus obtain their natural flavor.
Special equipment: For the professional sous-vide cooking, you need equipment that can produce a vacuum and control the temperature accurately and consistently maintained. ( Vario Vac Optimus )
A so-called vacuum sealer sucks air out of the film, in which the food is placed and a Thermalisierer allows cooking at a certain temperature in a water bath. It controls a thermometer, the exact temperature. Temperature Range: One-cooked at low temperature between 50 and 90 degrees, usually for hours until days.
What can be cooked: Above all meat and fish cooked in a vacuum. One can also produce very good terrines and vegetables and eggs to cook.
Areas of application: At the moment, is sous vide primarily used in gourmet cooking and catering. Interestingly, the cooking system, by using of modern machines, is even for the meat industry. On the one hand, to stand out from competitors abut and provide quality food, on the other hand, the calculation of the produced products is interesting