Sous - vide, or translated from French as "under vacuum", is a technique in food preparation that deserves special attention for a number of reasons.
For master chefs, the most important thing is that when cooking in a vacuum, the nutrients of the product are completely preserved. The fresh product from Sous - vide is vacuumed, then the bag is placed in a container with hot water and cooked at a low temperature. We advise you to also look at the category of vacuum machines, with which you not only vacuum the products, but also cook "Sous - vide".
This is a popular technology in culinary circles, in which the food acquires a unique taste, preserving all its nutritional properties. The food will always be delicious, juicy and tender, because it is cooked in its own sauces and does not oxidize. It is also much healthier for every taste.
Isn't this precisely the purpose of the art of cooking deliciously?
Sous - vide cooking devices are highly efficient and economical. This is a great advantage of this technology from a financial point of view for restaurants. With this technology, meats of different quality can be prepared and served in a memorable and original way.
The right technology preserves the food, and deliciously prepared and appetizingly served food will surely appeal to customers who will visit the restaurant again and again.
Choose sous-vide cooking appliances from Tirol Professional for your kitchen equipment.
