In this step of Sous Vide cooking process, previously vacuum packed food will be cooked for a long time at a precisely controlled, relatively low temperature (compared to traditional cooking).
Sous-Vide Cooking Process
Sous Vide cooking consists of vacuum packing raw products in a hermetically sealed bag and cook it in the same bag at a precisely controlled temperature for a long time. After this, we can finish, plate and serve the dish or blast chill the product and preserve it. In this case, we will have to regenerate the product before serving.
Advantages of Sous Vide cooking
Product Quality:
- Minimum loss of humidity and weight.
- Preserves flavour and aroma.
- Highlights flavours and retains colours.
- Preserves nutrients unlike traditional cooking.
- Better retention of vitamins than traditional cooking or steaming.
- Very little fat or salt must be added to the product.
Organizational and economic advantages:
- Consistent results.
- Maximizes advance preparation and facilitates work at peak times.
- Low product shrinkage and accurate portion and cost control.
- Low power consumption compared to ovens.
- Cooking without gas reduces the ambient temperature of the kitchen as well as the risk of fire.
- Different dishes can be regenerated simultaneously without mixing flavors.
- Reduced cleaning times.
- Simple use and uniform and consistent results.
- The production planning allows for extending the menu.
Sous Vide Cooker
Commercial Sous Vide cooking equipment and accessories
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