The vacuum cooking method involves vacuum-sealing prepped ingredients along with seasonings and then cooking them at a low temperature below 95°C while still in the bag.
The vacuum cooking method involves vacuum packaging pre-processed ingredients along with seasonings, and then cooking them at a low temperature below 95°C. After that, rapid cooling or rapid freezing is performed, making temperature management of the core of the ingredients extremely important. The vacuum cooking thermometer kit comes with a high-precision, antibacterial Therma 1 thermometer, delivered with a traceable UKAS calibration certificate (-18, 0, +70°C).
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■The following items are included in the cooking thermometer: ●Therma 1 digital thermometer ●1.1 mm diameter x 60 mm piercing probe ●1.1 mm diameter x 120 mm piercing probe ●Vacuum cooking mousse tape (1 m) ●ABS carrying case
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