SECTION 6: COMPRESSION & SPECIALITY VACUUM TECHNIQUE

The vacuum pot no only makes a stunning presentation, but the fragrance, and the flavor is unmatched. In this section we will show how to use the vacuum pot for savory dishes. We will explain the principal that makes it work, and learn how it is relatable to sous vide. In the class we will also talk about the perfect cooking of an egg by using the heating immersion circulator. We will review the perfect cooking temperature for an egg, as well as the time required to cook it.

The Goal: Display a different kind of vacuum. This is a siphon pot normally used only for coffee, and it provides amazing results when used to infuse savory liquids as well.