The sophisticated sous-vide cooking technique
“Sous vide”, also known as Vacuisine at V-ZUG, refers to a process of cooking dishes slowly in vacuum-sealed bags at low temperatures. The result is incredibly tender and flavoursome dishes. It is a method used in the world’s best restaurants, as it provides a unique experience in terms of taste, texture, freshness and appearance. The art of sous vide cooking is now also available for home use – perfected by Vacuisine.
The new Vacuisine brochure from V-ZUG is the perfect source of inspiration. Menu creations from top chefs Nenad Mlinarevic, Tanja Grandits, Andreas Caminada, Claudia Cassaramona and Felix Halter will get any good food lover’s pulse racing.
Pictures, recipes and a large number of cooking charts are also available online:
For information about different steam cookers, please visit this link.
Vacuisine 2.0 – The revolution continues
Cooking in the absence of air has been a preferred cooking technique for top chefs at home and abroad for many years, as it offers a wide range of benefits. With Vacuisine from V-ZUG, you can effortlessly prepare a huge range of foods and dishes to the standard of a Michelin star chef in the comfort of your own home. Vacuum-packing wraps ingredients in a tight plastic cover that protects the food. This protective shell ensures steamed food retains its natural flavor and mouth-watering colours. Vacuisine is not only a treat for the senses. It is also healthy, as careful cooking in the absence of air preserves the ingredients’ nutritious content.
There are also benefits in terms of texture, as fish doesn’t fall apart while cooking, and meat reaches a degree of tenderness that would never be possible using conventional cooking techniques.
If gentle cooking methods are to produce supremely appealing results, precise steam temperatures are crucial. In this respect, the Combi-Steam appliances by V-ZUG guarantee a groundbreaking standard of temperature accuracy The temperature of the steam can be set precisely to any degree from 30 to 100 °C, and climate sensors ensure an optimum distribution of steam within the cooking space.
V-ZUG stands for precision. This is a standard we set in our Vacuisine appliances too and we have worked on developing this brilliant method of cooking. Thanks to special sealing pads, you can now also use the food probe with Vacuisine. The pads make it possible to insert the food probe into the meat without losing the vacuum so the food probe temperature can be precisely monitored at all times – ensuring additional safety and meat cooked to perfection.