{"id":2466,"date":"2021-10-05T16:34:54","date_gmt":"2021-10-05T14:34:54","guid":{"rendered":"https:\/\/www.vakuumverpacken.de\/?page_id=2466"},"modified":"2025-03-18T10:58:46","modified_gmt":"2025-03-18T09:58:46","slug":"sous-vide-cooking","status":"publish","type":"page","link":"https:\/\/www.vakuumverpacken.de\/en\/applications\/sous-vide-cooking\/","title":{"rendered":"Sous-Vide Cooking"},"content":{"rendered":"

Perfectly to the point<\/h3><\/div>

Sous-Vide Cooking<\/h1><\/div>
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\"sous-vide<\/span><\/div>
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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. \u201cSous-Vide\u201d \u2013 also called cooking under vacuum \u2013 is the magic word. Fish, meat, vegetables or fruits are cooked to the point under vacuum at low temperature gently and absolutely without problems.<\/p>\n

To do so, we provide the suitable device so you can deliver products of unmatched quality to your guests with <\/strong>
\naromas and textures incomparable to other cooking techniques.<\/strong><\/p>\n

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.<\/p>\n<\/div>

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Sous-Vide \u2013 The advantages<\/h3><\/div>

<\/i><\/i><\/span>Food always remain juicy and fresh <\/span><\/a><\/h4><\/div>
\n

\"\"Due to the low cooking temperature, considerably fewer liquid escapes from the product into the vacuum bag and thus it may avoid the product to dry out. Since the air is withdrawn from the vacuum bag, the food may be preserved considerably longer and maintained in its origin form.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Freshness, colour and vitamins are maintained until consumption <\/span><\/a><\/h4><\/div>
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\"\"Vitamins and natural nutrients are preserved because of the protection provided by the vacuum packing and the low-level heat supply. The packed food can neither dry out nor oxidize and the natural colour may even be intensified.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Working more rapidly, more flexibly, more efficiently and meeting the demands <\/span><\/a><\/h4><\/div>
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\"\"For example, in catering the processes can be planned, prepared and calculated stress-free. By using the Sous-Vide process you would be able to cook the products under vacuum in advance and store them until the event starts. On the date of the event the products are regenerated in the thermalizer and finally prepared.<\/p>\n

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 \u201cStandby\u201d, without overcooking them. Cooking under vacuum always guarantees it to be perfectly done.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Optimum kitchen utilisation <\/span><\/a><\/h4><\/div>
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\"\"When cooking under vacuum you are completely independent from time. Products are pre-cooked precisely during idle times and prepared and served as required. Since the production is independent from time, the utilization of the kitchen is considerably improved.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>No loss in weight<\/span><\/a><\/h4><\/div>
\n

\"\"There will be no loss in weight during storage and when cooking under vacuum. An economic advantage for the professional user.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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<\/i><\/i><\/span>Space-saving and independent from space <\/span><\/a><\/h4><\/div>
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\"\"Vacuum packing machines and thermalizer can be used independently at different places. In this way, the working processes are not limited in particular smaller kitchens.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Little power consumption <\/span><\/a><\/h4><\/div>
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\"\"Thermalizers consume considerably less energy than e.g. a steamer \/ combi steamer. This result is achieved due to a better isolation and the heating up of water (high efficiency). No loss of heat energy when opening the machine. In total, this results in considerable cost savings.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Highest quality<\/span><\/a><\/h4><\/div>
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\"\"With the vacuum technology it is possible to continuously provide consistently high quality. Overcooking of the products with Sous-Vide cooking would be excluded.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Health<\/span><\/a><\/h4><\/div>
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\"\"Vitamins and natural nutrients are preserved when cooking under vacuum because of the protection provided by the vacuum packing and the low-level heat supply.<\/p>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Unique taste experience<\/span><\/a><\/h4><\/div>
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\"\"While cooking under the absence of air, spices, oils and marinades can very well penetrate into the product. Moreover, it perfectly reflects the specific character of the food.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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\"cooking<\/span><\/div>
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“In former times, the guests had to wait for the meal, nowadays we are waiting for our guests having the meal already prepared.”<\/p><\/h2><\/div>

Hubertus Tzschirner, Chef<\/p>\n<\/div>

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The profitability calculation<\/p><\/h2><\/div>

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.<\/p>\n<\/div><\/div><\/div>