See Michael VZug steam cooking at 6pm tonight, Thursday 6th September at our showroom, B&O, Leeds as part of a special celebration event to launch the new and exciting B&O Play range.
Coming soon from VZug: Sous Vide Cooking with the new Generation Combi-Steam XSL..
Controlling steam down to as low as 30 degrees in single degree increments means that the Combi-Steam XSL/XSLF can now be used for Sous Vide cooking, the revolutionary cooking system where food is vacuum packed and cooked at very low temperatures. There are key nutritional benefits from this form of cooking including:
-Fresh textures and lively flavours: – Food is placed in a sealed, reduced oxygen environment and poached at low temperatures. The net effect of which is precise control over heat, oxygen and added water, the three elements most responsible for reducing the nutritional content of conventionally prepared foods. Higher mineral and vitamin retention:
– As a flameless, low heat cooking method, little additional fat is required during the cooking process to prevent adhesion of proteins to cooking surfaces and there is no leaching of water soluble minerals into cooking water thus preserving the mineral content of fresh foods and a much higher retention of vitamins, especially B1, B2 and C. Less weight loss, less salt required
– The use of vacuum pouches also prevents loss of moisture and flavours. The weight loss of vacuum packed food can be as little as 8% in comparison with 25% when cooking in modern ovens and 37% in traditional cooking.
Sous Vide will be officially launched in October @ VZug, contact us for more information: mw@michaelwright furniture.co.uk
