Tips cookings

Vacuum-packed cooking

Vacuum-packed cooking of a roast in steam oven: the maximum temperature is 68°C for if the temperature is too high the collagen will harden.
If you steam it at a low temperature the collagen will smoothen.
It is better to avoid traditional cooking of roasts in a oven at 220°C.

  • It is better to put it in a very hot oven and to switch the oven off to obtain a slow cooking.

  • The seasoning is done just before frying the piece of meat (just before the cooking process and not before. It is applied for meats without natural protection)


However legs and poultry can be seasoned in the morning for use in the evening.

Take care!!! the vaccuum-packed cooking heightens the seasoning.