Vacuum cooking at low temperatures
Low temperature cooking using vacuum technology is a revolutionary technique for professional chefs and cooking enthusiasts to prepare their dishes. First developed in the 1970s, it has become very popular since the 2000s, thanks to new technologies applied to ease its implementation. This approach is extremely popular among Chefs: it has both organisational and economic advantages, but also allows the best possible preservation of the qualitative properties of food.
What it is and why to use vacuum low-temperature cooking
The technique of low-temperature cooking with vacuum allows different preparations to be made while keeping the temperature controlled at all times. Foods such as meat or fish can be cooked evenly, enhancing their taste and flavour. This method also allows the organoleptic properties of food to be maintained and allows chefs to concentrate on several preparations at the same time.
The technique relies on the use of a vacuum-packing device to remove air from an airtight bag, creating an oxygen-free environment. Once sealed in the bag, food is placed in a water bath or in a steam oven. It is cooked at a constant and controlled temperature, usually between 55°C and 85°C, for a longer period than a traditional cooking process. The cooking temperature varies depending on the type and weight of the food being cooked.
To cook vacuum food there is specific equipment that guarantees slow and even cooking with the aim of preserving its tenderness and softness.
Advantages of vacuum cooking
Adopting the technique of vacuum cooking in your kitchen means embracing a practical and efficient method in terms of quality, time and cost savings. First of all, it is possible to prepare large quantities of food in advance, vacuum seal it, blast chill it using a blast chiller and store it in the refrigerator or freezer until consumption. This allows Chefs to drastically reduce the time taken to prepare dishes and consequently speed up work in the kitchen.
Furthermore, this technique helps preserve the freshness and quality of food. It reduces the risk of spoilage or oxidation while maintaining the original appearance and colour of food. It improves flavour and preserves the organoleptic properties of food. With vacuum packing, it is also possible to add flavours to products by marinating food with spices and herbs.
Another advantage of using this method is the economic and organisational aspect. Because of the speed and convenience of cooking, vacuum cooking optimises preparation time and allows Chefs to plan their weekly work efficiently, helps to organise food purchases and reduces waste.
Low-temperature cooking with Ilsa
It is easy to adopt low-temperature cooking with Combi Chill from Ilsa’s EVOLUTION line. This is a multi-purpose piece of equipment that deals with blast chilling, shock freezing, quick defrosting but also low-temperature cooking. The slow cooking cycle is especially suitable for meat and fish because it enhances the flavours and appearance of the food. Thanks to this technique, the connective tissues that make meat tough are dissolved and the food becomes more tender, while retaining its juiciness. In addition, low-temperature cooking reduces weight loss by 50%. Combi Chill allows automatic or customisable cycle settings and has the option of running combined hot-cold cycles to optimise the chefs’ work. It is also possible to activate a blast chilling programme or a temperature maintenance at +65°C that prevents the proliferation of bacteria. During cooking, the temperature is precisely controlled, avoiding heat fluctuations that could interfere with optimal cooking.
Learn more about Combi Chill from Ilsa’s EVOLUTION line.
