Who says that the vacuum is only important for the preservation of previously prepared food?
Technology is once again at our service, thanks to new discoveries in the culinary industry. For several years now, we have been talking about sous vide cooking and the countless benefits that it can offer. First, this type of cooking improves the flavor of the dishes being prepared: cooking meat, fish or vegetables in a sealed and odorless environment allows each ingredient to maintain its flavor, ready to unfold at the first bite.
In addition, sous vide cooking systems maintain the properties of each ingredient unchanged, avoiding adding oils and unsaturated fats that would cover their taste and that could potentially pose a health threat. Innovative systems capable of improving every dish. In this way, similar systems become a real help for any chef.