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.

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