There vacuum cooking has established itself as a revolutionary technique in the kitchen, both for professionals and for demanding amateurs. If it seduces with its precision and simplicity, it also offers major nutritional advantages. Unlike traditional cooking methods, which can alter the qualities of food, vacuum cooking better preserves nutrients and flavors.
Better conservation of vitamins and minerals
One of the main assets of this method is its ability to Keep vitamins and essential minerals Foods. When boiling vegetables, for example, a large part of the nutrients dilutes in the cooking water and often ends up thrown with it. Conversely, by opting for a vacuum cooking at low temperature, the foods remain locked in their airtight sachet and cook in their own juice, without loss of nutrients. Heat sensitive vitamins, such as Vitamin C Or some vitamins of group B, are thus preserved much more effectively than in cooking over high heat or boiling water. This makes it possible to maximize the nutritional intake of meals, which is particularly beneficial for those who seek to adopt a healthy and balanced diet.
A cooking that protects proteins and amino acids
There vacuum cooking also plays a fundamental role in the Protein conservation and Essential amino acids. Too intense cooking, such as grill or pan, can distort these components due to high temperatures that promote Maillard reaction and protein oxidation. At low temperature, meats, fish and eggs keep all their protein richness, while remaining more tender and tasty. This method is particularly interesting for athletes or people with an increased protein need, as it optimizes their assimilation without risking altering them.
Preservation of good fats and cardiovascular protection
Another major advantage of the vacuum cooking is there Preservation of unsaturated fatty acids present in food. Some cooking modes, such as frying or roasting, alter good fats by oxidizing them, which can be harmful to cardiovascular health. By controlling the cooking temperature precisely, we avoid these degradations and we fully benefit from the benefits of omega-3 Present in fish or mono-insaturated fatty acids of certain meats. Keeping these intact nutrients, vacuum cooking promotes a more protective diet for the heart and blood vessels.
Less fats for a healthier diet
In addition, this cooking technique considerably reduces the use of fat. Where a skillet often requires the addition of butter or oil to prevent food from attaching, the vacuum cooking Allows you to cook the ingredients without adding fat, while retaining their natural softness. This makes it an ideal method for those who seek to limit their consumption of lipids without sacrificing the taste or the texture of their dishes. By cooking food in their own juice, a melting and juicy texture is obtained without the need for additional fat.
An intensification of flavors and a perfect texture
Finally, the vacuum cooking sublimates food flavors. Thanks to the cooking process in a closed environment, the aromas do not escape and remain imprisoned in the sachet, thus intensifying the taste of the ingredients. A simple drip cooked under vacuum with a few fresh herbs will develop much more pronounced flavors than with traditional cooking. In addition, cooking being soft and homogeneous, it avoids drying up meats and makes it possible to fully reveal the taste characteristics of the products.
Conclusion: vacuum cooking, an ally for health
With its many advantages about preserving nutrients, vacuum cooking is an ideal alternative to combine taste pleasure and nutritional benefits. It allows you to eat healthy while enjoying tasty, precise and controlled cuisine. This culinary approach, formerly reserved for starred chiefs, is now accessible to all thanks to technological advances, making possible a more balanced and respectful food of the natural qualities of food.
