About slow cooking

Cuisine sous vide

Sous vide is a French term meaning "under vacuum". As a culinary term, it refers to a m ethod of cooking under vacuum in sealed plastic pouches at exact temperatures (generally in the range of 60°C - 80°C; often done in a water bath to control the temperatures) for a relatively long period of time.

真空低溫烹飪能最高程度的保留食物的原味、香料的香味,食物的顏色,可以保留食物的營養成,最小程度地減少重量的流失可以控制食材的重量,就算是普通的肉類也能極大地「提高口感」。

HENKELMAN 荷蘭

HENKELMAN (Netherlands)

Diamond 比利時

Fusion Chef (Germany)

低溫煮食步驟

Perfect Match of sous vide

荷蘭 “HENKELMAN” 真空包裝機 + 比利時 “Diamond”  速凍機 + 德國 “Fusion Chef” 慢煮機