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Slow cooking

Easily attain a delicious result.

Slow cooking is a culinary technique where fish, meat, vegetables and fruit are prepared slowly at low temperatures. Hendi has developed a complete product range for slow cooking, such as the Hendi Sous Vide Systems and Hendi Low temperature oven.

Advantages of slow cooking:

• Improved retention of flavours and nutrients.
• The food becomes tender without losing its original colour, nutrients and texture.
• Ideal for preparation during outside peak hours.

Properties of slow cooking

• Temperature between 49 to 90°C, dependant on the type of food.
• Low temperature allows processes which are impossible with traditional cooking.

Especially the tenderness of practically any cut of meat can be improved drastically with the right combination of cooking time and temperature.

 

 

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Realisatie door Four Digits op basis van Plone.