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Use
58
Refrigerator storage at +3-5°C
Storing vacuum-sealed products in a
refrigerator is recommended when
preparing dishes, which are vacuum-sealed
to be eaten in small amounts and at
different times.
Cupboard storage at room temperature
(+18°C)
Storing vacuum-sealed products in a
cupboard is recommended for foods that
may lose their aroma, for example coffee,
or which could deteriorate due to the
humidity in the room, for example salt, sugar
and flour.
This type of preservation also prevents the
food coming into contact with mould,
insects and dust.
3.7 Sous-vide cooking
Sous-vide cooking consists of sealing a
raw, pre-cooked or partially cooked
product in a special bag and cooking it by
immersing it in water or using a steam oven.
The temperature of the water must be kept
constant and below boiling point.
Once cooked, remove the product from the
bag and finish cooking it by sautéing it in a
pan or grilling it.
Advantages:
• Retains the flavours, aromas, juices and
the texture of foods.
• Excellent cooking results can be
obtained that cannot be achieved with
traditional cooking.
• Perfect marinating: vacuum sealing
opens up the fibres of the meat and
allows the marinade to penetrate the
meat very quickly.
• Reduces the evaporation of liquids
during cooking, which keeps the food
tender and juicy.
• Regenerates food perfectly.
• Intensifies the flavours and colours of the
food.
• Uniform cooking.
• Preserves nutrients and vitamins.
• No added fat or oil
.
• Less need for condiments (spices, salt
etc.).
The length of time a vacuum-
sealed product can be kept varies
according to the type of product.
Generally, a vacuum-sealed
product can be kept for 3 - 4 times
longer than the same product that
is not vacuum-sealed.
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