Healthy Cooking at Low Temperatures with The New Sous Vide from Lacor

You can take a healthy ingredient like a potato and quickly turn it into junk by the way you cook it

The sous-vide is a method of cooking is very popular among lovers of the stove. The food is cooked for a long time, sometimes more than 24 hours, maintaining the integrity of the food thanks to its cooking at relatively low temperatures.

What is vacuum cooking? Products subjected to a vacuum packaging process and exposed to low temperatures or never exceeding 100ºC. For example, instead of stewing, as is traditional, foods at 130ºC of heat for a relatively short period, here they are cooked between 65ºC and 99ºC in longer times according to the nature of the genus and its weight.

Lacor launches the sous vide multifunction , an essential tool for you to prepare high cuisine dishes, capable of maintaining the integrity of food when cooked at low temperature. With this sous vide you can create recipes of the best chef, free of fat getting a healthier diet.

The sous vide multifunction is more than just a low temperature boiler. With a compact design, easy to handle and clean, it incorporates 11 different functions and user-friendly interactive control panel.

It is a very demanded tool among the best chefs for its efficiency in the elaboration of haute cuisine. Includes frying basket and tray for steam cooking . Airtight bags are used to submerge in hot water below the boiling point, usually above 60 ° C.

The characteristics of Lacor's sous vide multifunction are the following:

  • Measures: 40.5x35x30 cm
  • Capacity: 6 liters
  • Weight: 4.8 kg
  • Power: 1500w
  • Voltage: 220-230 v / 50-60 hz

Whether you are a professional or an amateur, with sous vide multifunction you will make a thousand delicious treats in your kitchen.

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