Top-quality cooking at home
Sous vide – known as Vacuisine at V-ZUG – is a method which involves cooking food slowly at low temperatures in vacuum-sealed bags in a steam cooker. What has long been the domain of professional chefs is now easy to recreate in your own home – for a unique taste experience at Michelin-star level. This method retains valuable nutrients more effectively, creates more intense flavours, and makes colours more vibrant. Vacuisine is a feast for the senses.
Be the perfect host
Vacuisine is perfect for a relaxed evening with friends. It lets you indulge your guests with professional-standard cooking, but with none of the complications or chaos. Vacuisine keeps you flexible: meat, for example, can be vacuum-sealed hours beforehand and then simply placed in the combi-steam cooker before your guests arrive. For more tips on how to be the perfect host, take a look at our blog.
New «Vacuisine» application in the GourmetGuide
The new «Vacuisine» application will be integrated in the GourmetGuide as of February 2017. This enables a steaming phase of up to 48 hours without topping up the water. With the long, stable steaming phase, you can conjure up delicious menus even with meat streaked with fat. This is because the precisely temperature-controlled cooking process over a number of hours in a vacuum bag gives even goulash, roast meat or pork belly a succulent texture.
A modern lifestyle with Vacuisine
Vacuisine completes your food lifecycle. Vacuum-sealing simplifies storage and facilitates the preparation of food in a way that preserves its natural goodness, while also extending its shelf life, promoting a stress-free, healthy and modern attitude to cooking and dining.