Healthy cooking- vacuum cooking
What are the advantages of vacuum cooking?
The biggest benefit of this type of cooking is that cooked food retains all naturally beneficial substances, vitamins and minerals without effecting color and taste. Food is juicy, have a unique and inimitable flavor and aroma. Their appealing appearance is another bonus of this cooking.
The basis of cooking under vacuum is that vacuum cooking reduces the boiling point of the prepared food. The higher the vacuum, the lower the temperature required to remove moisture. It’s not just about healthy cooking, some foods explicitly require this kind of cooking. For example, in the manufacture of confectionery, vacuum cooking is indispensable.
The boiling point of the water / sugar solution differs from the solids ratio. For example, a 75% solids sugar solution starts to boil at atmospheric pressure at about 105 ° C. As the water evaporates, the solids ratio increases and the boiling point also increases. The ideal % of dry mass for a typical hard candy is 97% -98%, which occurs at about 150 ° C, the temperature when the sugar is already beginning to caramelize.
A classic example is hard caramel which darkens and thickenes at atmospheric cooking at 150 ° C, but under vacuum cooking it is possible to achieve the same residual moisture without changing color at 115-140 ° C. The caramel prepared this way has a nice color and typically a sweet taste.
Vacuum cooking is often used for cooking syrups, sauces, jams, fillings and the like.
If you really want to cook in a vacuum and get all the benefits of vacuum cooking, all on a professional scale, be sure to use industrial vacuum equipment. In addition to vacuum cooking equipment, we also offer vacuum cutters, vacuum homogenizers and vacuum fryers for frying.
Company NORMIT in cooperation with Strojarenský vývoj s.r.o. developed a new vacuum cooking technology of Sous-vide type without the use of plastic bags.
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