Cottura e conservazione sottovuoto degli alimenti

Vacuum cooking and preservation of food

Sous vide cooking - what is it

Sous vide cooking is a low temperature cooking method, in fact we are talking about 50°/100°.

The foods are assembled raw and closed in special plastic bags. After this the air is removed and everything is cooked in hot water or in a steam oven. The absence of air allows the heat to distribute evenly and cook the food. Furthermore, the heat is never in direct contact with the food, as happens during baking or frying.

Obviously, for sous vide cooking you need suitable equipment such as a vacuum machine or thermostated bath and long preparation times.

Sous vide cooking - what are the advantages?

This cooking method, recently very widespread and in vogue, has a series of advantages including:

- a fat-free cuisine, also perfect for those who are on a diet or follow a healthy and balanced diet

- foods ready to retain all their nutrients, unlike what happens with normal cooking which disperses them in water. Especially when talking about vegetables and the boiling method. Even if we are talking about meat, this, through sous vide cooking, appears soft and light, without any burning which normally occurs during grilling.

- no carcinogenic burns

- authentic and sometimes even exalted taste

Plastic bags for cooking and vacuum-packing food


Special plastic bags have been designed for this particular cooking and preservation method. But what is it specifically?

These are special bags produced specifically to withstand temperatures up to 115°/120°. The plastics used, obviously, are also specific because they are in no way carcinogenic to food.

Unfortunately, the plastic used for this type of cooking is not yet organic, as it would not withstand high temperatures, but it necessarily respects some standards. The bags, specifically designed for both cooking and subsequent food preservation, are smooth or embossed.

Many are still skeptical about this topic while many others, like us, have already experimented with it and continue to use it. Current trend or great innovation in the culinary field?

Previous post