BASIC RULES FOR COOKING IN VACUUM

BASIC RULES FOR COOKING IN VACUUM

In order to use the technique of vacuum cooking is necessary to respect some basic precautions in order to obtain the best possible results:

Use only a machine with a dome to condition in the pressure-vacuum products, ensuring with the pressure gauge that the product is always subject to 99.9% vacuum before going in cooking. Make sure the food you want to put the vacuum is clean.

Work with certified bags and non-firing condition never pushed a product in a vacuum if the core temperature is not close to 8 degrees Celsius

Not greasy, wet, bend, or leave residues in the envelope you intend to weld.

Always use the bags dimensioned to the quantity of product to be packaged. The bag can be considered as suitable when the product inside is straight and occupies about three / fourths of the envelope.

Cannot be reused nor wash the envelopes used for cooking. Do not leave the bag with food ready for cooking too long in the refrigerator or at room temperature before being cooked because this bag with the product inside might swell during cooking, with the consequent loss of the benefits resulting from the vacuum.

Always make sure to have a system to break down quickly cooked products (water and ice, or better a blast chiller).Cooling the food as fast as possible ensures a shelf-life of the product longer.

Once cooked and cut down the food must be maintained at a constant temperature and not higher than + 3 ° in the refrigerator or in cold storage.