Sous vide has a number of advantages, and in this article we will discuss one of the main ones, which is the importance of this technique in efficient food preservation.
Vacuum packaging, the basic process for the sous vide technique, plays an essential role in extending the shelf life of food. By removing oxygen from the packaging, the growth of aerobic bacteria and other pathogens that accelerate food decomposition is inhibited.
Unlike traditional cooking methods, which often involve high temperatures and long exposure times to heat, sous vide cooks food at much lower temperatures, better preserving its nutritional qualities.
Vitamins and minerals are lost in processes such as baking or frying, where food is directly exposed to heat. With sous vide, food retains more nutrients, resulting in food that is not only tastier, but also healthier.
The precision of sous vide ensures that food is cooked evenly, an important point for ensuring food safety. This technique ensures that dishes such as chicken or fish are completely safe to eat, without undercooked areas that can occur in traditional methods.
With the sous vide technique, it is possible to prepare on demand exactly the amount that will be used for consumption, thus minimizing food waste. In addition, the ability to cook in batches and store for future use without loss of quality allows restaurants to better manage their stock.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
