More and more restaurants are signing up to the technique of vacuum cooking. And they have no shortage of reasons: vacuum cooking improves the taste of your dishes and production processes, key aspects for an industrial kitchen. If you want to obtain the best results with this technique, we offer you three essential keys in this article.
Vacuum cooking has become increasingly popular among professional cooks for a variety of reasons. If you want to know more about this technique and everything it can contribute to your business, we offer you 10 reasons to vacuum cook that will convince you to use it in your bar or restaurant.
The MAP (Modified Atmosphere Packaging) technique is used to package and preserve foodstuffs by wrapping them with a gases mixture that delays the natural oxidation process of fresh foods. Find out how to do it with your professional vacuum packer.
Vacuum impregnation is a culinary technique that has long been used in the food industry. Thanks to it it is possible to introduce a liquid into a porous food such as fruits, using a professional vacuum packer such as iSensor, from the range mychef by Distform. It can also be used to season or marinate meat and fish.