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Bain-Marie / Sous Vide / Steaming

Bain-Marie / Sous Vide / Steaming

Nowadays there are many ways to prepare dishes, for example via Bain-marie. Then something is slowly heated by means of warm water. For example, a container with a dish is then placed in a separate container with water and this water is heated. Bain-marie is also ideal for keeping buffet dishes warm. Sous vide is a way in which dishes are put in a vacuum bag and this bag is cooked in a water bath between 50 ° C and 100 ° C. After that, the dishes must be cooled quickly to be stored. After that, they only need to heat up quickly, ideal for serving dishes quickly. Steaming is cooking by means of steam. For this, water is brought to the boil and the food is, as it were, suspended in the steam of the boiling water.

Baking and Cooking has various useful devices for these three forms of preparation that can help with this. Feel free to look around at the options and then order easily via the webshop.

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