24H BULGOGI SHORT RIBS
How to use a vacuum packaging machine in your commercial kitchen?Chef Mikel Anthony of Chefs Roll Test Kitchen shows you how it's done lis 24h sous-vide Bulgogi short ribs are in this first episode Click the link to see what more is on the menu
MORE RECIPESPACKAGING SOLUTIONS FOR SOUS-VIDE COOKING
Sous-vide cooking or vacuum cooking is a simple but efficient cooking technique that ensures every product being cooked at exactly the right, constant and low temperature in a bath or oven.
FROM PREP TO PLATE
Cooking vacuum packed food at a consistent low temperature. That's the basic principle of sous-vide cooking. The main steps to take: preparation, vacuum packaging, cooking and cooling down. Meat, fish, fruit and vegetables are cut, peeled and placed in a bag with extra herbs and spices, then vacuum packed, cooked, cooled, and then served or stored.
Vacuum packaging extends the shelf life, without having to add preservatives. Process, transport and deliver products for an extended period of time within a larger market.
rogram the settings.Advanced functionality? Choose ACS
Put the pachage in a thermal water bath or oven and cook it at a low temperature
Cool the food before storing it.Mind all safety regulations.
Serve or store your sous-vide meals or vacuum packages.
#ILOVESOUSVIDE
On January 26th, we celebrated International Sous Vide Day.An initiative of Cuisine Solutions and the Research and Education Company (CREA) in honour of the birthday of Dr. Bruno Goussault, the father of modern sous vide,plus all the innovators who have used his discovery to elevate fine cuisine.
Watch the after movie!
VACUUM PACKAGING MACHINES FOR HOSPITALITY
Kunba offers a complete range of vacuum packaging machines thatcan be used to pack your food products. Numerous machines and options are available. Our recommendations.
ALL KUNBA OPTIONS AND ACCESSORIES
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