Perfectly to the point
Sous-Vide Cooking
The requirements in hotel business, gastronomy, canteens; butchers and catering are becoming more and more diverse. A correct planning and equipment of the kitchen including individual right products as well as latest technologies for each type of kitchen are indispensable. “Sous-Vide” – also called cooking under vacuum – is the magic word. Fish, meat, vegetables or fruits are cooked to the point under vacuum at low temperature gently and absolutely without problems.
To do so, we provide the suitable devices so you can deliver products of unmatched quality to your guests with
aromas and textures incomparable to other cooking techniques.
In this case, the dimensions of your requirements do not matter – may it be for small quantities or large events, if you have a lot of space or if you are working in a very limited space. Highest quality requirements and cost-efficient operating modes apply for all our products.
Sous-Vide – The advantages
Besides that, parties and events require a higher flexibility from the caterer. Schedules are seldom kept, nonetheless dishes should have the best quality. With Sous-Vide it is possible to keep different products on “Standby”, without overcooking them. Cooking under vacuum always guarantees it to be perfectly done.
“In former times, the guests had to wait for the meal, nowadays we are waiting for our guests having the meal already prepared.”
Hubertus Tzschirner, Chef
The profitability calculation
We will show you by using the following calculation from profitability of Hubertus Tzschirner that Sous-Vide products are not only tastier and healthier but also more cost efficient for the user.
- Fillet of beef as a whole cooked and sliced as medallions
- Cooking loss when cooked in a common way: 20 – 25 % depending on the cooking method and temperature
- Cooking loss at low-temperature cooking procedure under vacuum:
8 – 10 %
- These values are reference values since each meat is of different quality also regarding the water content, the maturity and the storage
- Not considered, but not to forget: (conventional cooking with energy-intensive devices: 400 volts, Sous-Vide cooking with 230 volts in the thermalizer), personnel costs, time saving.
“Satisfied guests are the best reason for cooking a meal.”
Stefan Marquard, Chef
So simple
Cooking under vacuum is simple. If you follow a few simple rules, choose high-quality products and raw materials, the right
tools as well as some creativity, you will achieve rapidly the perfect results.
1. Vacuum packing
Bring the raw product and the ingredients together into the vacuum bag and then vacuum it.
2. Cooking under vacuum
Put the vacuumed product into a gourmet thermalizer and carefully cook it at low temperature.
3. Cool / Store in a cool place
If you do not immediately serve the prepared meals after cooking you can cool them down and store them in a cool place. Cool down the goods after cooking within 90 minutes to a temperature of 3 °C. To do so, it is recommended to use a bath of iced water or a blast freezer.
4. Regenerating
Before serving, heat up the cooled down products in a gourmet thermalizer to the desired serving temperature.
5. Roasting
Roast the food directly before serving it. This provides an optically beautiful crust e. g. for meat with corresponding roasting flavour. (Except for stewed dishes: These dishes are roasted before vacuum packing and cooking them).
6. Serving
Let the products rest shortly after roasting, garnish them, add some seasoning, if necessary, and serve them.
Temperature steps
Sous-Vide cooked beefsteak of 220 g. The steaks have been cooked under vacuum under vacuum at temperatures from 54 °C to 75 °C for 60 minutes.
