SOUS - VIDE (SUBYU: French) is a recipe that draws attention as a fourth recipe, following "baking", "steaming" and "simmering" by low-temperature vacuum cooking method . By introducing this vacuum cooking method, chefs all over the world are making homemade dishes with high quality foods and offering delicious dishes without losing the original nutrition and flavor of food. Even with cheap materials, the difference between 'taste', 'flavor' and 'texture' should be said to be shocking.
By increasing the heat conduction by setting the bag containing the ingredients in a vacuum state and heating slowly at a low temperature of about 60 ℃ ~ 100 ℃ or less, it is possible to pass the fire (heat) evenly throughout the whole food material. The professional cultivated many years, deliciously finished "Heating technology to ingredients" can be easily reproduced by vacuum cooking. Just put food and seasoning in the bag, pull out the air and put it in the pot. No practice or skill is required for vacuum cooking. Easy to everyone.
By sealing it prevents the umami, flavor, nutrients and vitamins outflow from the ingredients . The quality of taste and texture · fragrance is very high, finished deliciously beyond imagination.
By setting the bag in a vacuum state, the seasoning penetration effect on the food ingredients will increase. Because it penetrates even a small amount, it is recommended for those who want to refrain from salt and sugar.
By gently heating at low temperature, it prevents coagulation of protein and outflow of water, it can be cooked juicy and soft.
Because it suppresses salinity and sugar content and
does not use heating oil, vacuum cooking is a very healthy recipe, it is
also suitable for diet and treatment food.
If you store the ingredients you have kept in a vacuum pack, store it refrigerated, just put it in the pot only when you need it. Daily side dishes also cook speed. It is easy to clean up after all because it just puts in a pot for hot water.
