Sous vide

Sous-vide, or translated from french “in vacuum”, is a relatively new technique in preparing food, that is deserving of attention and is used by the best Chefs, because of its exceptional results. The food is put into a bag, then is vacuumed and put into a water tank, where it is cooked at a medium high temperature ranging from 50° C to 68° C. For this techinque is usesd a circulator Sammic, that can be attached to the most simple pot. It heats the water rapidly to a certain temperature, and by using a special device circulates the water in order to maintain the temperature. Sammic also offers trays where you can put the vacuumed and cooked food. Adjust the degrees, the time, and the programme, and Sous-vide will do the rest.

This techology maintains the unique taste of the food, without loosing any of it. In that way it always remains delicious, because it is well oxidized throught the process. The equipment used is highly effective and economic- after all it is one that brings the solution to every restaurant's problems by keeping the products fresh and tasty.

The food will be cooked in a precise way and can't be overcooked. It is an excellent way of cooking chewy meats because it breaks down the collagen and turns it into gelatine. When using termal cooking lost of weight of the food is present, but when using Sous-vide it is maintained completely.

Benefits:

• The food has better consistency

• Weight loss of food is cut down to 35% in comparison to traditional termal cooking

• The natural aroma, colour, freshness, and vitamins aren't lost

• Cuts down preperation time

• It is a more precise way of cooking

• Allows cheaper meat to be excellently cooked

• Doesn't require turning of food to achieve equally cooked parts

• The food doesn't get dry

• Less grease is used

• Less energy consumption

• Different trays can be put together or next to each other without distrupting the process or exchange of taste

• Less cleaning time

• Easier use

• Is beneficial to the menu plan of the restaurant, bar, or other type of communal eating place

• Food can be prepared beforehand