The vacuum: technique, advantages and how to choose the bags

The sous vide can be advantageous for preserving products already cooked in the freezer or blast chiller or even for proceeding with sous vide cooking, more commonly called sous vide cooking, a type of low temperature cooking.

What is meant by sous vide cooking?

The technique to understand how to cook at low temperatures is used above all by restaurateurs to obtain excellent dishes from inexpensive pieces of meat. They are used for ribs, ribs or for veal cheek or even for octopus and even for sweet or savory egg-based creams.

This technique can be performed with different tools, but the simplest and best known is the practice of using a Roner. This is the original name that has taken hold and which today widely indicates a low temperature kitchen thermostat, of various brands, on the market.

This technique consists of inserting the food into a vacuum bag, which is then placed in water at a controlled temperature. To cook sous vide in professional kitchens, tools such as kitchen roners are used, which also exist in a home version. In fact, it is very important to use suitable and specialized appliances, because incorrect temperature control can favor the development of bacteria, such as Clostridium botulinum, which are harmful to health.

The advantages of sous vide cooking

With this cooking technique, foods are particularly tasty, but they are also very nutritious and the raw material is not wasted. In fact, all the elements of the food, since they do not evaporate and do not disperse, are kept in the cooking bag.

Furthermore, there is no need to add fats or oils to food because natural juices will do this in place of additive food. The health benefits are therefore evident. Under vacuum the aromas become more intense and it takes less to flavor the products.

Vacuum storage: bell or external suction

But the vacuum, in addition to being an excellent technique for cooking food, is also a great way to preserve them for a long time! A vacuum chamber it can be advantageous to preserve products already cooked in the freezer or even to proceed with vacuum cooking. If, on the other hand, you are looking for a cheaper vacuum packing machine, you can opt for a vacuum-packed with external aspiration, which is more compact.

If you need to vacuum store a large amount of products, or large stuff, we recommend that you opt for a more performing chamber vacuum sealer.

The vacuum bags

There are bags for all kinds of vacuum machines: from the bell, where the bags are inserted smooth, to the external extraction vacuum, where the bags are inserted embossed or knurled.

There are also bags on the market biodegradable, compostable and reusable, perfect for every need. They resist from + 90 ° C to -18 ° C and can, even ecological bags contain alcohol or brines.

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