Passion, experience and professionalism at the service of innovative cooking techniques. Chef Rosario Cananzi and Chef Nicola Ostinelli tell …
“The advantages of sous-vide and cooking food.”
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- greater flexibility of use of raw materials: the same ingredient can be used for diversified preparations
- Greater control of cooking temperatures
- 4 different cooking systems:
- for rapid heat setting,
- due to slow thermal setting,
- due to thermal drop
- with advanced delta –t
Greater uniformity of cooking of the food product and homogeneity of flavoring. The result is an amplification of tastes and a better intensity of colors
Possibility of using extremely low temperatures compared to traditional cooking while preserving even the most sensitive organoleptic components, colors, and taste.
