โดย คุณ นัท ปรับปรุงล่าสุดเมื่อ 23 เม.ย. 2555, 12:04.
Dear Valued Customers,
Sous-Vide cooking was originally developed in France in the 70s and literally means 'under vacuum'. The first applications were a terrine of foie gras and roast beef, but today this technique is used to create exciting textures and flavors by sealing ingredients in a plastic bag, under vacuum, and then cooking them slowly at low temperatures.
In addition Sous-Vide storage - or cook & chill - is becoming more widely used to cook gourmet meals and then to rapidly cool them. Before serving, the foods are heated in the original bags, the clear benefits being a significantly increased shelf life of a gourmet meal without any loss of texture or taste.
JULABO offers a range of Heating Circulators and Refrigerated/Heating Circulators that are ideally suited for both techniques.
Benefits of Sous-Vide:
- natural flavor of food is preserved
- freshness, color and appearance remain unchanged until serving
- concentration of the natural flavor
- no loss in nutrient content
- no shrinkage or moisture loss
- extended shelf life
- cost savings on food due to minimal cooking and storage losses
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--
Philippe-Marie OURSEL
H/P: (66-81) 921 1925
email:
[email protected]
skype:philippe.oursel
website: www.hamilcar.co.th
HAMILCAR CO., LTD.
90 Pensiri Place, Unit 90/6
Paholyothin Road Soi 32
Chandrakasem, Chatuchak, Bangkok 10900, THAILAND
tel: (66-2) 941 5595 - fax: (66-2) 941 5596
KITCHEN DESIGN & INSTALLATION
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