Basic Knowledge of Sous Vide
- Dec 10, 2020
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Low-temperature cooking: It doesn't need any vacuum packing or using any complicated electrocircuit to control the temperature for most fundamental sous vide cooking. The basic idea is fairly simple—it...
What Impact Working Efficiency of Vacuum Packaging Machine?
- Nov 21, 2020
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The packaging efficiency of products is the prior consideration of users when purchasing equipment like vacuum packaging machine. However, many users who have never used vacuum...
How to Deal with Beef with Sous Vide Method?
- Oct 23, 2020
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Steaks include tender beef cuts like New York strip, rib eye, sirloin, etc. When cooking whole beef roasts, such as prime rib, we opt for a slightly higher temperature for a nice, fork-tender texture....
A Recipe for Sous Vide Salmon
- Oct 23, 2020
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Preparation: Ingredient: Salmon. Average thickness: 2.5cm. No need to be pickled in advance. Sous Vide Cooking Steps: Step 1: Please take out food from freezer in advance if the salmon is frozen. The...
An Introduction to Sous Vide Cooking
- Oct 22, 2020
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"Sous Vide" is a French word meaning "under vacuum", which is a process of slow cooking under lower stable temperature. Such method is launched as a cooking option appearing systematically...