Vacuum ovens for cooking

 - 20%
Made in Italy
 - 20%
Made in Italy
 - 32%
Made in Italy
 - 31%
Made in Italy

Kitchen Under-Sous-Vide Vacuum ►

Sous-Vide cooking is based on two basic concepts:
  1. Delete the contact in a free atmosphere with traditional cooking liquids preventing dispersion of substances naturally present in foods
  2. Limit the temperature to the minimum necessary for food to reach to the heart the heat necessary for correct processing from the state of "raw" to that of "cooked" means an extension of cooking time.
The most obvious merit of the cooking Sous-Vide is represented by the purity of the flavors obtained by the combination of low temperature in cooking and vacuum packing of the food that prevents the dispersion of flavors and aromas.
With vacuum cooking they will discover the flavors of the purity and intensity unreachable with traditional cooking methods.
Being food isolated and exposed to low temperatures, Vitamins and Minerals, which are the first to dissolve nutrients and / or dissolve in liquids traditional cooking, are preserved; this prerogative is all the more evident in the cooking of fish and certain plants that, vacuum-packed cooked, do not require salting after cooking.
The cooking Sous-Vide is particularly suitable for low calorie diets and / or low-salt as food can be cooked (and also consumed: see above) without the addition of seasonings and salt.
Sous-Vide cooking in foods are "protected and isolated" from vacuum packaging, are therefore suitable for those who suffer from allergy or celiac disease because the dish meant for them can not get in touch, even accidentally, with condiments or components where the diner is sensitive.
Merit further, this time related to the combination of low temperatures and long periods, is related to the tenderness of the meat cooked vacuum; the most valuable cuts require a shorter time and cuts less valuable and harder a longer time, but in any case the low temperature prevents the coagulation of proteins conferring therefore to meat tenderness particular.
In the case then of the cooking "blood" the use of very low temperatures (38 ° C-45 ° C) allows to obtain a food still "blood", but warm up to the heart; in this case a rapid switch on a frying pan extremely warm or to the barbecue will allow to obtain a surface "grill" with very short exposure times and subsequent reduction of the potentially harmful effects of the Maillard reaction.
The structure of the foods cooked vacuum is also very soft and silky and this result is not possible with conventional cooking.
The Cuisine Sous-Vide is characterized by a number of special features, which, if properly considered, provide excellent products to end up with short cooking traditional dishes already prepared and finished output, and basic preparations to combine processes or finishes more or less conventional.
The prerogative most interesting is the possibility to cook food even without the addition of seasonings and wanting even without the addition of the salt. Failure direct exposure to heat and liquid cooking preserves the integrity of the taste of food; the choice of whether or not to add seasonings and condiments is therefore only related to your personal taste and the final result to be obtained.
Much of condiments and seasonings that you want to use anyway, will accordingly resized in quantity, as they themselves will become more intense in flavor due to cooking "protected" Sous-Vide.
Most of the red meat requires, to adapt to current tastes, of a finish in the oven or with an iron frying pan very hot to create a golden surface and / or crunchy (Maillard reaction). These cuts are therefore to be marinated, seasoned and cooked under vacuum to the service temperature (that is the temperature that you want to get to the heart of the food) Rates for more or less long according to type and size of the cut itself.
The fish, cut, whether or not flavored, lends itself instead to Sous-Vide cooking only (see the case of the salmon mi-cuit or a more prosaic fish fillet in white without additional finishing). Once escalope per serving, seasoned and vacuum packed, can be cooked for a short time the temperature needed / desired and impiattato directly exit from Gourmet SOUS-VIDE.
The vegetables are cooked at temperatures normally higher meat and fish as carbohydrates require at least 80 ° C so that the product is edible; They can be cooked in separate envelopes and finished together in a pan or be cooked together and then just topped out by Gourmet SOUS-VIDE. If the plants are packed together with meat or fish have the function of flavor enhancers, they must be eliminated at the end of cooking or finished separately before the service as unlikely to be baked at temperatures that are normally used for meat and fish.
The vacuum packaging bag of food with a high moisture content is problematic if done with machines with external suction liquids can be sucked out of the car, causing damage and / or preventing proper sealing of the bag.

In these cases one can use processes and systems that still allow a correct wrapping, designed by the maximum vacuum level and a perfect sealing of the bag.
  1. Leave space between the food and the mouth of the bag: the greater the distance between the food and the mouth of the bag and the lower the risk of aspiration of fluids. It 'the system used in the presence of small quantities of liquids in the food.
  2. Double bag: place the food in a bag, fold the mouth and insert it in a second bag, making sure that the mouth of the first bent is toward the bottom of the second. In this way the liquid will remain in the first bag, but the vacuum level will still be complete because the bending of the lips of the first bag will prevent the leakage of liquids but not air. It 'a system usable in the event of significant amounts of fluid present in the (rare steak or fish), and is also very useful to preserve the integrity of the bag in the presence of food with spines or bones that could puncture the bag itself .
  3. Boxes and containers with lids for vacuum: if the amount of liquid is high foods can be vacuum packed in special containers and:
  • cooked in the same container by placing the container in the oven directly to water SOUS-VIDE. The cooking in the vacuum container is a procedure particularly suitable for all those plants that could pinch if packaged in bag of fresh, but it must be a device large enough to contain the container.
  • placed in the freezer. Once completed the freezing cycle open the container, remove the frozen block and vacuum pack it in the bag. Everything will then be inserted into the Sous-vide cooker still frozen, the end result will be perfect as the vacuum created in the container is identical to that reached in the bag.
  1. Freeze liquid condiments: when you want to add a liquid seasoning to the food to be packed under vacuum, you can freeze the sauce in advance by creating "pads" frozen using the accessories for the packaging of ice cubes. The pellets thus created can be added to foods to be packaged vacuum avoiding risks suction dressings same. We advise to make the kind of pads rather thin to easily insert them in food.

The quality of the bags to vacuum used for cooking Sous-Vide is crucial for the success of the preparations.
Bags to be used must comply with the food contact, strong enough to prevent punctures due to thorns or sharp objects present in packaged foods and must be thermally stable at least for the temperatures used for cooking Sous-vide.


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