Electrolux: Should we throw ourselves into the vacuum?

Electrolux: Should we throw ourselves into the vacuum?

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If the beginning of 2014 rhymes with connectivity, the end of last year rhymed with sous-vide cooking since I had twice the opportunity to test dishes prepared with this cooking method, each time thanks to Electrolux. I thank you for the first meeting and we will rather talk about my second experience in this area, which was much more instructive since I spent the day participating in a culinary workshop on this theme with Marmiton and Electrolux.

What is sous-vide cooking?

As of course, this culinary method is French. It comes from Georges Pralus, cook, who discovered this cooking method in 1974 to help develop a recipe for Pierre Troisgros. The latter sought to improve his recipe for fatty times but also to avoid the loss of weight of the livers during cooking. After some trial and error and several plastic bags, the sous-vide cooking was mastered and approved. To simplify and explain this method, it is to put in a bag the food that you want to cook, to remove the air contained in the bag, to seal it then to cook with a moist heat source and soft. The advantages of this cooking method are multiple: the organoleptic qualities are preserved (there is no loss of flavors and odors since the sachet is closed), the packaging protects from bacteria and microbes (conversely, a once the bacteria is inside, it stays there!), the fat is less used (since the juice is not lost, no risk of dryness) and finally the organization is facilitated (vacuum packaging helps keep more food for a long time). If you have followed so far, you have therefore understood that sous-vide cooking involves two crucial stages: on the one hand, sous-vide and on the other hand cooking with a moist heat source. Electrolux therefore offers two-part equipment with a vacuum drawer and a steam oven (which can therefore also be used for steam cooking without vacuum packing).

I tested sous vide cooking

To show the potential of this device, Electrolux therefore invited us with Marmiton to participate in a culinary workshop. The conductor of this day was Christophe Duhamel, the founder of Marmiton, while the short conductor was Judith Melka, partner of Electrolux for several years. As for the cooks, they were mostly bloggers like Basket of the Season, Rose and Cook, Paprikas or Ok Ce Bon divided into two teams, one sweet and the other salty. Under the direction of Judith Melka, we were able to taste foie gras, a square of piglet with baby corn, mashed red cabbage and parsley roots then for dessert poached bananas and spicy butter, vanilla pecan ice cream and cashew nuts as well as a marshal's stick. The foie gras and the piglet were not cooked during the workshop since the low temperature requires a cooking time much too long however, and this is one of the great interests of the sous-vide, the preparations were kept no problem.

My verdict

The whole meal was a treat, sous-vide cooking is proving to be really effective, especially when cooking meats. Very tender meat is obtained with pronounced flavors without the need for excess fat or salt. Vacuum cooking was until now reserved for professionals (at least with this kind of equipment). Electrolux therefore offers with this device to master a high level technique while simplicity. However, you can imagine, this kind of appliance has a cost and if the Electrolux model (normally the EOB8851VAX) does not seem to be officially marketed yet, we are already talking about a price between 1400 and 1800 € (this which is in the logic of steam ovens). Discover the culinary workshop of sous-vide cooking on video.