Professional chefs have long used the sous-vide (French for ‘vacuum’) cooking technique for the precision and consistency it allows. Sous-vide cooking uses a consistently low temperature of 50 to 95 degrees Celsius so the natural flavour of each ingredient is retained and the texture of the food is optimised.
The added benefit is healthier cooking, as the vacuum prevents the loss of nutrients from the ingredients. Gaggenau has made sous-vide technology available to home chefs with its new 400 series vacuuming drawer.
The handleless drawer enables quick and convenient sealing of food with intuitive touch-control technology. The drawer provides three levels of oxygen extraction and heat sealing (so vacuuming bags of varying thickness can be made airtight) and has been designed to match to the 400 series ovens.
