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Vacuum cooking bags “Sous Vide”
Vacuum cooking bags “Sous Vide”
Sous Vide is a low temperature vacuum cooking technique, which has spread rapidly in many restaurants in the last period.
Vacuum-packed raw food undergoes a cooking process (in immersion) by means of a special apparatus suitable for constant temperature maintenance.
DON’T MISS THE BLOG SECTION OF BYVAC, WHERE YOU WILL FIND MANY RECIPES WITH THE VACUUM TECHNIQUE AS
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Tropea onions in sweet and sour orange
A TASTY APPETIZER FOR EASTER Like you, we love vegetables that are always fresh and…