If you want to store the food, it has to be subjected to quick cooling in the chiller!
Step, filling the pouches, use only special pouches, which are suitable for sous vide.
Multivacs high-performance chamber machines offer you perfect results over the long term.
You can however serve all other food immediately.
Step, vacuum packing, seal the pouches under vacuum in a vacuum machine from multivac.This equipment you need for professional sous vide cooking.Table top; O/A Dims: 16" x 20" x 10 Single chamber: Inside dims: 13 X 12 X 4 1/2 Chamber depth:.5 High domed with window; 1 seal bar 12 With Busch 010 vacuum pump; Voltage: 110 V / 60 Hz / 1 Ø; Easy.Step, garnishing and serving plate, meat is mostly browned briefly but very powerfully on both sides before serving, since the Maillard reaction contributes significantly to the taste.Multivacs sous vide thermostats guarantee a temperature consistency of /0.03C.By continuing to browse the website, you agree to this use.Before serving you simply regenerate the meal components in the water bath, until the desired core temperature has been reached.Herbs and spices give a more intensive aroma to the food than is usually the case.Chilling, storing and regenerating of cooked food.
If the meal components are subsequently stored at a temperature between 0 and 3C, they keep their quality for one to three weeks.
Take advantage of the 3 main benefits of sous vide cooking.