The advantages of vacuum doesn’t regard only the conservation step but the preparation of the final dish as well. This technique becomes a precious allied of the chef when cooking. Why?:
- Along with the quick chilling of temperature, it provides more flexibility in the use of the raw materials since the same ingredient can be used in different preparations.
- More control of the cooking temperature, from which 4 different systems derive
- More cooking uniformity of the product and more spice homogeneity. Thus, an intensification of taste and colours .
- Since vacuum means boiling water under 100°C even the colour, taste and the most sensitive organoleptic properties of the ingredients are perserved inhaltered.
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