9-13 November 2019 in the Fair Center of Vicenza

Sousvide cooking 2014

The low temperature cooking is a technique that is recently gaining more and more interest among chefs.

It is a method that, in brief, consists in conditioning vacuum foods and cook in a liquid even for very long times at temperatures between 50-75 ° C at the core.

The advantages? Numerous and different profile: first technique that guarantees the respect of the quality and the perfect preservation of the organoleptic characteristics of the food. The meat will be more tender, cuts more compact, less watery vegetables and consequently the flavors intact.

There are also more practical advantages: it allows for example to simplify the service with the ability to perform cooking in advance (the day before or at night), the savings in terms of energy, of time, of organization personnel are evident, the reduction of weight loss of raw materials and thus preserve food, once cooked directly in the wrapper, in compliance with HACCP.

The date was Monday, November 3rd from 9.45 to 11.15 in demonstrations area.


Links List 2014


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