Vacuum Cooking

Vacuum Cooking

The vacuum cooking is a cooking technique with short or low temperature which is possible to cook food put in previously vacuum in an envelope or in a container. It is cooked in moist at a temperature between 70 ° and 100 ° so not too high.

The foods are grouped in raw with any dressings or sauces inside the envelope or container for foods and emptied of air through a vacuum packing machine, and then be cooked in a steam oven. Once cooked, food can be unpacked and consumed, or can be put into the chiller and stored in the refrigerator or freezer.

With this technique, the food will be perfect, very light and soft, as the steam used to preserve the valuable nutrients and the natural moisture of the food. They keep intact all their flavor, color and aroma.

The technique of vacuum cooking helps extend the life of the product, since the absence of oxygen slows bacterial growth and oxidation of food; accentuates the flavors and aromas of food while preserving the organoleptic properties. It is ideal for everyone especially for those who loves to cook without fat.