From France the invention of vacuum cooking

Very popular for about three years now, vacuum cooking fascinates chefs and experts and intrigues neophytes or simple cooking enthusiasts. His invention dates back to the 70s : we are in fact in France in 1974 when this type of cooking was invented in Roanne, in the Loire Valley, between the stove of the award-winning and still existing Troisgros restaurant, at the hands of chef George Pralus.

Vacuum cooking is experimented with for cooking at ideal temperatures for the preparation of a dish - in the original case it was fois gras - perhaps longer, but which, not exceeding 100 °, guarantees the maintenance of flavor and fragrance, giving a perfect texture to foods.

Specific plastic bags allow you to cook closed and sealed foods inside, vacuum packed thanks to a specific machine, without these being filled with fats, but making sure that they keep their "moods", organoleptic characteristics and, for as much as possible, the nutritional principles.

Sometimes the foods are combined with sauces, spices or special seasonings, or they are left natural and enriched later, raw.

Pro of vacuum cooking

As already mentioned, this is a cooking that often takes place without fat, therefore, similar to steaming, very healthy and light as well as tasty, juicy and tender. Vacuum cooking also allows greater control of temperatures, which are set precisely for a certain amount of time, without having to be physically present to turn, cover or add water or other to the preparation.

Furthermore, once cooked, the food can be consumed immediately or stored in the fridge or freezer in the same package. This allows the flavor of foods to be preserved for a long time, even when they are prepared earlier than when they are actually consumed.

Against vacuum cooking

In order to cook in a perfect vacuum, two specific machines are needed that are not so cheap: the vacuum packing machine, equipped with a certain number of special bags of various sizes, and a thermostat bath for low temperature and vacuum cooking.

The cost for both is very variable, in fact there are many proposals on the market; however we can say that we start talking about "professional" equipment from 100 euros upwards each, even reaching 300/400 euros for excellent equipment. The average-basic investment to start practicing low temperature vacuum cooking is around 300-400 euros, including bags.

Another disadvantage may be connected to cooking times : respecting the low temperature table, foods often need programming that lasts many hours before being served and savored.