Slow cooking is healthy, simple and an easy method of cooking. Slow cooker retains moisture, aroma and a large number of the nutritional properties and vitamins. The slow cooking method cooks at a lower temperature than 100°C, thereby achieving excellent tenderness.
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Slow cooking is simple and tasty
One of the invaluable advantages of slow cooking is the fact that you do not have to worry about the food all the time. Electric cookers with slow cooking are ideal for preparing for example beef, potatoes or vegetables, without having to stir. A component of the slow cooker is a control of the temperature stability and thus the food always remains warm, use the function of automatic temperature maintenance. Progressive pots for slow cooking can be found at the crockpot for example.
Modern vacuum cooking
Pots for cooking with the Sous-Vide method are suitable for the preparation of meat, fish, vegetables, fruit or even cheese. It is boiling in a vacuum, ie vacuum bag in a water bath at low temperature. In vacuum cooking, the food is isolated from the environment and boils longer, even a few dozen hours. The vacuum food preserves its natural flavour, does not dry out and its colour and aroma become even more intense. Modern stews for cooking in vacuum bags are offered by Steba.
