Vacuum cooking and distillation

Welcome to the largest range and selection of products for low temperature cooking and vacuum distillation. Experiment and delve into these essential techniques and achieve precision and control.

What is sous-vide cooking and vacuum distillation?

Vacuum cooking, or sous-vide cooking, is a technique that consists of cooking food sealed in airtight bags and submerged in a bath with water at a low temperature and with a very precise and specific stability according to each foodstuff.

Vacuum distillation, on the other hand, is the process of extracting or concentrating the aromas and flavours of ingredients through the evaporation and condensation of liquids at different temperatures and in a vacuum atmosphere.

With the right equipment, chefs can master these techniques and create dishes that are as innovative as they are delicious, offering their guests an unparalleled and personalised gastronomic experience.

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