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This process makes the meat juicier and more tender, avoiding dispersing the juices and nutritional properties of the food.
A low temperature cooker allows food to be cooked thanks to the recycling of heat, favoring the uniformity of cooking both inside and outside the product.
Cooking food at low temperatures involves cooking the product at a temperature between 50 and 60 degrees.
Do you want to keep up with innovation and in the meantime cook tasty dishes for your family like a real chef? DISCOVER The Complete Sous Vide Cookbook! The kitchen is a constantly evolving sector and one of the most interesting innovations in cooking techniques is that of low temperature cooking or Sous Vide cooking
