Despite the fact that the preparation of products using the sous-vide method has been known for a long time, the real boom in “vacuum” cooking began recently, which could not but cause response from manufacturers: today there are a lot of sous-vide and related products on the market. Vacuum cooking is a method of cooking in which meat or vegetables are placed in a plastic bag with pumped air and slowly cooked at a relatively low and precisely controlled temperature, usually in a water bath. In our opinion, the main…
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