Chefs working a cream in a bowl with liquid nitrogen

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Vacuum cooking
This method of cooking tries to preserve all the expressiveness of a food. By being packed in a bag and vacuum-sealed, there is no oxidation, the juices of the product are not lost and the flavours and properties are not diluted in a broth, as occurs in traditional cooking.

The ideal utensil for this type of technique is the Roner. This device, designed by Joan Roca, maintains a water bath at a constant temperature, so that vacuum techniques can be combined with low-temperature techniques, ensuring a stable cooking time, in which it is easy to respect the characteristics of the food. Nowadays, appliances that vacuum pack and carry out controlled cooking are within everyone's reach, which is why vacuum cooking is experiencing a boom, also in the domestic sphere.


Vacuum machine for food preservation and packaging


Cooking with Liquid Nitrogen
Nitrogen is a very abundant gas and the key to its use in cooking is its ability to liquefy, and in this state it can reach temperatures of up to -196 degrees. By having a liquid with these characteristics, a cook can instantly carry out certain preparations that would otherwise be impossible. We are referring to refrigerating and freezing all kinds of substances to generate ice cream, snow cones, sorbets or cold soups.

Liquid nitrogen is very dangerous and must be handled with gloves, as it can cause very serious effects when in contact with the skin. However, preparations made with nitrogen are harmless, as they are always presented at a temperature above -18 degrees Celsius.

The Foams
The use of foams in cooking is a timeless namibia phone data technique; mousses and soufflés have always provided us with this texture. However, since the success of Ferran Adriá and molecular cuisine, foams have become more important, with more ingredients and a change in the way they are made.

A foam is the union of at least three ingredients, a cream or liquid, a stabilizer (gelling agent, fat, egg whites or starch) and a gas . Don't think of strange or weird things, taking a chocolate mousse as a base, its ingredients are simple and known to everyone: the stabilizer is egg whites and cream, and the gas is blown in by vigorously beating with rods.

The key to the current use of foams is the ease of preparation provided by the Siphon. This device is a container for the cream, with an inlet for a gas charge and an outlet. Thanks to the use of siphons, the plating that includes foams is simple and attractive and the diner gains a new texture and a spectacular service.