Lacor 69193 low-temperature sous vide cooker

Lacor 69193 low-temperature sous vide.

Its compact design makes it easy to store and carry. The immersion thermostat attaches to any type of stockpot, casserole pan or container that can hold up to 20 litres of water. Easy to clamp to all kinds of surfaces.

The LACOR brand introduces a new range of items designed for creating haute cuisine dishes. Dishes with an elaborate look and irresistible aromas, with new flavours and textures that, through care and dedication, draw out all the properties of the food without losing an ounce of the original flavour.
Unhurried cooking, perfectly planned, with enough time to get the most enjoyment from the food, free of added fats and completely healthy. New recipes prepared with the time needed so that the finest ingredients do not lose their properties but gain a flavour and appearance that cannot be obtained by the usual methods used in the kitchen.
In short, a further advance in food preparation, confirmed by the most prestigious and internationally renowned chefs, as well as by the most prestigious cookery schools.

What is vacuum cooking?
Products undergo a vacuum-packing process and are exposed to temperatures that never exceed 100 °C. Thanks to the difference in pressure, we achieve water boiling temperatures at a low level, and the penetration of heat to the core of the product is linear — that is, it meets no air molecules and produces no radial reaction, so the treatment and the results obtained with the product are perfectly controlled.
A simple way to explain vacuum cooking is to say that instead of the traditional method of stewing food at 130 °C for a relatively short time, here it is cooked between 65 °C and 99 °C over longer periods depending on the nature and weight of the ingredient. It is, therefore, long, low-temperature cooking. In a conventional oven, a piece of meat is cooked at 200 °C, which causes the outside to brown. However, the temperature at the core of the piece rarely exceeds 50 °C. Therefore, only a temperature equal to or slightly above 65 °C is needed to cook food, avoiding the drying out and toughening of the muscle fibre as well as overcooking.