Cook with efficiency & precision
The term “Sous Vide” is borrowed from French and literally means “under vacuum.” Alternative terms for the Sous Vide procedure are vacuum cooking, reverse searing, low temperature long time cooking and thermalization. The cooking process does in fact take place with the food being prepared hermetically sealed by vacuum in a vacuum bag made of food-safe film.
However, this isn’t placed in the oven and naturally not on the grill or in a pan, but rather in a precisely temperature-controlled and actively circulating water bath, which is known as a Sous Vide cooker. It is sometimes also known as a thermalizer. This is where the food is actually cooked, gently and precisely thanks to the exactly defined temperature.
BENEFITS OF SOUS-VIDE COOKING
Improved Food Safety
Because food is sealed in an airtight vacuum bag for the Sous Vide procedure, the harmful influence of atmospheric oxygen and oxidation is eliminated.
In particular when it comes to vegetables this is immediately noticeable even to the naked eye; the consistency and color are maintained much better than with other preparation methods.
Better Yields & Reduced Food Waste
The food loses significantly less fluid, which means that drying out is avoided and cooking losses are substantially reduced.
It delights the palate of guests and also offers an economic advantage that should not be underrated. For example, a relatively expensive piece of meat loses much less fluid during preparation, and therefore also loses less weight. The cooking losses during Sous Vide compared to standard cooking are reduced from 40% to 5 – 10%.
Less aromas are lost during the cooking process and the respective flavour of the food is maintained better.
Overcooking is almost impossible due to the temperature of the water bath is equal to the core temperature that the food should reach.
The circulating water bath and low temperature gradient ensures gentle heat transfer. This helps avoid the problem of food being cooked on the outside but undercooked in the centre. The Sous Vide procedure makes perfect consistency and texture possible.
Easier & Faster Preparation
Sous Vide cooking makes it possible to pre-prepare
larger quantities of food
at an earlier point in time. These can then be appropriately stored and cooled before being briefly heated up to serving temperature again in a water bath.
This method is called “regeneration” and makes it possible to prepare food at less busy times then quickly make it available again when it is needed at a later point in time, without a loss of quality.
Sous vide cooking is the single greatest advancement in cooking technology for decades.” - Renowned chef, Heston Blumenthal
Sous vide for Restaurants and Hotels
Sous Vide cooking can ensure that your quality stays uniform through exact cooking times day after day. The fusionchef sous vide cooker allows you to pre-cook food and finish at any time later in the day. That means less stress in the kitchen at peak times. Plus, refrigerating pre-cooked dishes minimizes spoilage of fresh product and makes resupply planning easier.
Intense taste experiences for the guests.
Product cost reduction.
Optimal preparation of meals (Cook & Chill).
Environmentally friendly (energy efficient).
Improved work-flow in the kitchen.
Culinary Equipment Company offers product training on various equipment including sous-vide cookers. This takes place in our showroom at Lanseria centre.