Frequently Asked Questions on Choosing Sous Vide Cookers (Part One)
- Apr 30, 2021
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Sous vide cooking is an emerging healthy cooking technology, which mainly uses vacuum technology and sous-vide cooking machines to cook delicious dishes without losing moisture...
Sous Vide Cooking Technology (Part Four)
- Apr 14, 2021
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The food processed by sous vide cooking technology needs to be reheated before loading and serving. The best serving temperature is between 50-55℃, and the heating temperature is equal to or lower...
The Shelf Life of Vacuum-packed Food
- Mar 24, 2021
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How long can vacuum-packed food last? I have a friend who runs a lamb chop restaurant. There are several dishes such as braised lamb chops and roast lamb chops, which he would like to pack separately....
Selection of Vacuum Sealers
- Mar 19, 2021
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The natural characteristics of being light, sealed, fresh, rustproof and not rotten make vacuum packing very popular in various fields, such as food, medicine, knitwear, manufacture of precision products,...
Sous Vide Cooking Technology (Part Three)
- Feb 19, 2021
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Temperature control When we cook food, especially tender meat such as poultry or fish, the change and control of temperature is the most important, because it will bring about the change of tenderness....
Sous Vide Cooking Technology (Part Two)
- Feb 18, 2021
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Packaging materials On the one hand, packaging materials isolate the material exchange between moisture and food ingredients in the process of slow cooking at low temperature, and reduce the loss of flavor...
How to Make Roasted Ribs with Vacuum Seal Bags?
- Jan 29, 2021
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Today's recipe: Roasted ribs with garlic, marinated in a sealed bag, fragrant to the bones. Ingredients: 800g ribs, 60g minced garlic, 15g soy sauce, 30g oyster sauce, 5g sugar, 10g oil, appropriate...
Sous Vide Cooking Technology (Part One)
- Jan 15, 2021
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Sous Vide, a cooking technique, originated from the French word "vacuum", which is defined as "a cooking method of putting food materials or ingredients into a heat-resistant vacuum bag...
Overview of Sous Vide Cooking
- Dec 23, 2020
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In 1960s, engineers from France and America found that the taste and texture of meat cooked in vacuum bags at relatively low temperature were much better than those of traditional cooking. Since...