Sous-vide (vacuum) cooking
83
With this gentle cooking method, food
is coo
ked slowly and at a low, constant
temperature in vacuum packaging.
With vacuum cooking, no moisture
evapor
ates during cooking and all
nutrients and flavours are retained.
The cooking result has an intensive
tast
e and food is cooked evenly.
Use only fresh food which is in a
good condition.
Ensure hygienic conditions and that
food has not been out of the
r
efrigerator too long, e.g. during
transportation.
Use only heat-stable, boiling-
r
esistant vacuum bags.
Do not cook food in the sales
packag
ing, such as vacuum-packed
frozen food as it is possible that the
packaging used is not suitable for
vacuum cooking.
Use the vacuum bag only once.
Vacuum-seal the food only with a
cha
mber system vacuum sealer that
guarantees a full vacuum of 99.8%.
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