Flavours

Addition of flavourings

"Less is more" certainly holds true here. After all, a single bay leaf can provide an intense seasoning. The reason is that the herbs or spices sealed in with the food being cooked penetrate far more effectively. Furthermore, the added seasonings develop their flavours far more intensely right through to the end of cooking than with traditional cooking methods. As a general rule, half the quantities of flavourings normally required are enough when preparing food with Vacuisine.