Gastrovac
Last year, I read a fascinating article published by TIME Magazine on the Gastrovac, a new vacuum cooking device. According to the manufacturer, by creating an artificial low pressure, oxygen-free atmosphere, the Gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates some kind of sponge effect: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combinations of foods and flavours. Now, I am dreaming about the kind of dishes I could prepare with such an apparatus, especially when using extracts of white truffles. Time to save some money…
No Comments Yet