Vacuum kitchen
The vacuum kitchen is a method of Cuisson conceived to maintain the integrity of the ingredients by heating them for one period prolonged at relatively low temperatures.
Food is cooked for a long time, sometimes much more than 24 hours. But with the difference of a slow cooker, cooking under-vacuum uses well hermetic sachets placed out of warm water below the point of boiling (usually around 60°C = 140°F).
The method was developed by Georges Pralus in the middle of the Seventies for the restaurant Troisgros (of Pierre and Michel Troigros) in Roanne in France. It was discovered that the cooked food in this way kept its original aspect, did not lose its food and maintained its texture normal.
The method is employed by a certain number of large restorers like Paul Bocuse, Joel Robuchon and many other large chiefs. The nonprofessional cooks also start to employ the vacuum Cuisine.
Bacteria botulinum mortals can develop in food in the absence of oxygen: the vacuum Cuisine must be carried out under conditions carefully controlled to avoid poisoning by the Botulisme.
To obtain safety and good taste, of the machines with relatively expensive water bath are used: they make circulate the water heated with precision, a variation of a few degrees being able to affect the end product.
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