... Sous-vide or thermalization and vacuum cooking called - but why and what's behind? Currently you can actually speak without exaggeration of a hype in the professional kitchen and private sector. The magic word „Sous-Vide“, which translated from French means something like "under vacuum" represents a completely new type of food preparation. However this method has been developed at the beginning of the 70s. The whole thing sounds very simple: put the product in a vacuum bag, and then cook it in a LaVide bath at low temperature to the point. The perfect result is only doable with mature technology, which ensures that heat in the water bath is precisely controlled, gently acting on the food and all without the risk of overcooking. Sous-Vide from Lavide - a pleasure-special experience. The flavor of your product is intensified by cooking in its own atmosphere, without quality and high weight loss. The consistency and color of the product will remain fully.
√ Meat - tender than ever, and cooked exactly to the point
√ Fish - perfect glassy consistency with maximum flavor
√ Vegetables - evenly cooked tender but not too soft
√ Fruits - intensified flavor without additives
√ Desserts - impeccable taste with perfect consistency
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