6 | Sous-vide cooking
30 / 64 Operating instructions
6 Sous-vide cooking
In sous-vide cooking, food is prepared, seasoned, marinated or seared, vacuum-packed in a sous-vide bag and
then cooked. This intensifies the food's own flavour, preserves the natural colours, precious vitamins and minerals
are retained and cooking losses are reduced thanks to the gentle cooking. After cooking, the food must be cooled.
Before the food is served, it is reheated still in the plastic bag, then removed from the bag and then finished
according to the final dish.
Sous-vide cooking is particularly suitable for the following uses:
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Cook and chill
Produce your dishes centrally in a production kitchen and then deliver the dishes to satellite kitchens. This
avoids expensive over-production, as you only finish the dishes you actually need.
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Room service
Produce your dishes or individual components, cool them down and finish the individual portions to order.
This means even untrained kitchen staff can cater for your guests 24 hours a day.
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Special diets and clean eating
Gently produce healthy dishes and preserve the natural flavours and aromas. With the addition of aromatics,
even unsalted dishes can taste naturally rich.
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