In vacuum cooking, the water bubbles at a temperature below 100 ° C and this preserves the most sensitive components of the foods.
Many useful elements such as vitamins, proteins and fats in addition to the scented substances remain unaltered. This technique involves the use of specially designed vacuum-packed vacuum bags.
The first great instantaneous detectable advantage of vacuum cooking is the accuracy of temperature control that can be maintained steady and constant for several hours. Indeed, in the kitchen, the temperature is one of the fundamental characteristics for the purpose of preparing the art of food!
By cooking at low vacuum temperatures, lacking "intermediaries" such as air, it is not affected by fluctuations and temperature variations and cooking is much more precise than traditional methods for as long as the recipe requires, making great benefits in terms of the softness, juicyness and tenderness of cooked food.
Obviously, given non-secondary, the flavor gains and benefits: all the taste of the food remains attached to it, and indeed vacuum is nothing more than exalting it and enriching it, especially with the flesh.