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6 myths about vacuum cooking

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Unfounded beliefs, confusing information, erroneous data, false but widespread convictions or what are commonly known as myths. They can be found in all professional fields and, of course, also in the professional kitchen sector. Vacuum cooking is one of the most suspicious ways of maintaining and preparing food, despite the fact that it has been shown to be totally healthy and to optimise processes related to hygiene and food safety.

Therefore, to banish the false beliefs that circulate around this technique in mychef we want to share 6 myths about vacuum cooking that are collected in the book Modernist Cuisine, a cult manual for professionals and haute cuisine enthusiasts which, among other things, speaks of the benefits of vacuum cooking:

Myth number 1: Vacuum cooking increases the risk of food-borne illnesses

On the contrary. Vacuum methods improve the food safety margin provided that appropriate guidelines for cold storage are followed and acceptable combinations of cooking time and temperature are applied. In addition, because food is packaged before cooking, handling risks are reduced.

Myth Number 2: When this technique is used, it is necessary to blanch at a temperature higher than 80°C and finish cooking at a lower temperature.

While blanching ensures an additional margin of food safety, when we opt for vacuum cooking - and as long as the cooking time used is short - it is not necessary to do so.

Myth number 3: Fish cannot be vacuum cooked

Vacuum cooking neither increases nor decreases the natural risks associated with eating raw or undercooked fish. Therefore, if we choose to eat fish like this, vacuum cooking is as safe as any other method.

Myth Number 4: Vacuum Cooking Temperature Influences How Long Each Product Can Be Stored

Certain foods require correct pasteurization before refrigeration, regardless of how they were cooked. It is therefore a matter of safety instructions to be followed for a particular food, not the cooking method used.

Myth Number 5: Bone-in Meat should be cooked at a higher temperature than when filleted.

Bone meat can be vacuum cooked in complete safety as long as the proper time and temperature are maintained.

Myth Number 6: Plastics used for cooking and vacuum packaging contain harmful chemicals that can be transferred to food.

Most bags for vacuum packaging machines are made of high and low density polyethylene and polypropylene, which have proven to be the safest materials for this type of kitchen. It is advisable to dispense with wholesale plastic catering wrappers, which can be made from polyvinyl chloride or polyvinylidene chloride, as well as polycarbonate packaging.

This article shows that there is no risk in vacuum cooking and that it is as safe -or more- than any other method. On our website you can find out more about iSensor, our professional vacuum packing machine; or about the revolutionary patented TSC (Thermal Stability Control) system of our mychef evolution and mychef concept ovens, developed in collaboration with Joan Roca (Celler de Can Roca), which offers an accuracy of 0.2ºC of thermal oscillation in the baking chamber of the ovens. 

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