Vacuum Cooking

Vacuum cooking is by no means a new cooking technique, but it is one that has stood the test of time, and that is continually utilized – and at times even improved upon – by top Spanish avant garde chefs.

One has to look no further than the presentations of chefs like Josean Alija at the recent edition of Madrid Fusión, to see a few of the seemingly endless applications for this arguably mastered technique. Alija demonstrated the apparent simplicity of vacuum cooking an enoki mushroom in broth for just 3 minutes – perfection every time.

Learn more about this much-utilized Spanish culinary technique in this wonderfully informative video on vacuum cooking, only on Foods and Wines from Spain.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s