{"id":1997,"date":"2022-02-03T20:43:40","date_gmt":"2022-02-03T19:43:40","guid":{"rendered":"https:\/\/www.perecastells.com\/cocina-al-vacio\/"},"modified":"2022-04-26T17:50:40","modified_gmt":"2022-04-26T16:50:40","slug":"cocina-al-vacio","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/","title":{"rendered":"Sous vide"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″ global_colors_info=”{}”][et_pb_row admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.14.9″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n

\n
\n

The fine control of temperature and time determine the quality of culinary preparations.<\/strong><\/p>\n

 <\/p>\n

Warm cod with spinach, idiaz\u00e1bal cream, pine nuts and Pedro Xim\u00e9nez reduction. Emblematic example of cooking at low temperatures. [THE CELLER OF CAN ROCA]<\/p>\n

Sous vide cooking differs from traditional culinary methods in two key ways: first, raw food is placed in a heat-resistant bag in the complete or partial absence of air; then, they are cooked for a certain time and at a lower temperature than usual, totally controlled and constant. The process is usually carried out in a thermostatted water bath, or “roner” (name derived from the instrument’s designers, chefs Joan Roca and Narc\u00eds Caner). Although a steam oven with temperature control is also suitable, the roner allows for more regular cooking.<\/p>\n

The introduction of food in a bag where an air extraction is practiced has been applied for a long time. However, it was only used as a preservation technique for coffee, fruit, vegetables and cooked products. The absence of air prevents oxidation reactions, which lengthens the shelf life of food.<\/p>\n

The first application of vacuum to cooking dates back to 1974, when Georges Pralus used it to prepare a duck liver terrine. But the expansion of this culinary method would be marked by the publication, in 2003, of The Vacuum Cooker, a book by Joan Roca and Salvador Brugu\u00e9s that delved into technical details and recipes.<\/p>\n<\/div>\n<\/div>\n

Saber m\u00e9s<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

The fine control of temperature and time determine the quality of culinary preparations.   Warm cod with spinach, idiaz\u00e1bal cream, pine nuts and Pedro Xim\u00e9nez reduction. Emblematic example of cooking at low temperatures. [THE CELLER OF CAN ROCA] Sous vide cooking differs from traditional culinary methods in two key ways: first, raw food is placed […]<\/p>\n","protected":false},"author":1,"featured_media":1430,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"El control fino de la temperatura y el tiempo determinan la calidad de las elaboraciones culinarias.<\/strong>\r\n

<\/div>\r\n
\r\n
\r\n\r\n\"\"\r\n
\r\n
\r\n\r\nBacalao tibio con espinacas, crema de idiaz\u00e1bal, pi\u00f1ones y reducci\u00f3n de pedro xim\u00e9nez. Ejemplo emblem\u00e1tico de la cocci\u00f3n a bajas temperaturas. [EL CELLER DE CAN ROCA]\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
\r\n\r\nLa cocci\u00f3n al vac\u00edo difiere de los m\u00e9todos culinarios tradicionales en dos aspectos clave: primero, se introducen los alimentos crudos en una bolsa termorresistente en ausencia total o parcial de aire; a continuaci\u00f3n, se cuecen durante un tiempo determinado y a una temperatura inferior a la habitual, totalmente controlada y constante. El proceso suele realizarse en un ba\u00f1o de agua termostatizado, o \"roner\" (nombre derivado de los dise\u00f1adores del instrumento, los cocineros Joan Roca y Narc\u00eds Caner). Aunque sirve tambi\u00e9n un horno de vapor con control de temperatura, el roner permite cocciones m\u00e1s regulares.\r\n\r\nLa introducci\u00f3n de alimentos en una bolsa en donde se practica una extracci\u00f3n de aire viene aplic\u00e1ndose desde hace tiempo. Sin embargo, se utilizaba s\u00f3lo a modo de t\u00e9cnica de conservaci\u00f3n de caf\u00e9, frutas, verduras y productos cocidos. La ausencia de aire evita las reacciones de oxidaci\u00f3n, lo que alarga la vida \u00fatil de los alimentos.\r\n\r\nLa primera aplicaci\u00f3n del vac\u00edo a la cocci\u00f3n se remonta a 1974, cuando Georges Pralus recurri\u00f3 a ella en la preparaci\u00f3n de una terrina de h\u00edgado de pato. Pero la expansi\u00f3n de ese m\u00e9todo culinario la marcar\u00eda la publicaci\u00f3n, en 2003, de\u00a0La cocina al vac\u00edo<\/em>, libro de Joan Roca y Salvador Brugu\u00e9s que ahondaba en detalles t\u00e9cnicos y recetas.\r\n\r\n<\/div>\r\n<\/div>\r\nSaber m\u00e9s<\/a>","_et_gb_content_width":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-1997","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-investigacion-y-ciencia-en"],"yoast_head":"\nSous vide - Pere Castells<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sous vide - Pere Castells\" \/>\n<meta property=\"og:description\" content=\"The fine control of temperature and time determine the quality of culinary preparations.   Warm cod with spinach, idiaz\u00e1bal cream, pine nuts and Pedro Xim\u00e9nez reduction. Emblematic example of cooking at low temperatures. [THE CELLER OF CAN ROCA] Sous vide cooking differs from traditional culinary methods in two key ways: first, raw food is placed […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\" \/>\n<meta property=\"og:site_name\" content=\"Pere Castells\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-03T19:43:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-26T16:50:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"310\" \/>\n\t<meta property=\"og:image:height\" content=\"163\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"perecastells\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PereCastells\" \/>\n<meta name=\"twitter:site\" content=\"@PereCastells\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"perecastells\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\"},\"author\":{\"name\":\"perecastells\",\"@id\":\"https:\/\/www.perecastells.com\/en\/#\/schema\/person\/e3c31eb423afe6a63b20818d579949ef\"},\"headline\":\"Sous vide\",\"datePublished\":\"2022-02-03T19:43:40+00:00\",\"dateModified\":\"2022-04-26T16:50:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\"},\"wordCount\":323,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg\",\"articleSection\":[\"Investigaci\u00f3n y Ciencia\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\",\"url\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\",\"name\":\"Sous vide - Pere Castells\",\"isPartOf\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg\",\"datePublished\":\"2022-02-03T19:43:40+00:00\",\"dateModified\":\"2022-04-26T16:50:40+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage\",\"url\":\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg\",\"contentUrl\":\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg\",\"width\":310,\"height\":163},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.perecastells.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sous vide\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.perecastells.com\/en\/#website\",\"url\":\"https:\/\/www.perecastells.com\/en\/\",\"name\":\"Pere Castells\",\"description\":\"Qu\u00edmic Expert en Ciencia i cuina. Col\u2022labora amb Gastrocultura Mediterr\u00e0nia i Gastro-Ventures. Director de Science and Cooking Barcelona\",\"publisher\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.perecastells.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.perecastells.com\/en\/#organization\",\"name\":\"Pere Castells\",\"url\":\"https:\/\/www.perecastells.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.perecastells.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/01\/Login_b1.svg\",\"contentUrl\":\"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/01\/Login_b1.svg\",\"width\":1,\"height\":1,\"caption\":\"Pere Castells\"},\"image\":{\"@id\":\"https:\/\/www.perecastells.com\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/x.com\/PereCastells\",\"https:\/\/www.instagram.com\/pere_castells\/\",\"https:\/\/www.instagram.com\/scwcbcn\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.perecastells.com\/en\/#\/schema\/person\/e3c31eb423afe6a63b20818d579949ef\",\"name\":\"perecastells\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.perecastells.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c24bff97e741595dbb035c5c7457b3a4?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c24bff97e741595dbb035c5c7457b3a4?s=96&d=mm&r=g\",\"caption\":\"perecastells\"},\"sameAs\":[\"https:\/\/www.perecastells.com\"],\"url\":\"https:\/\/www.perecastells.com\/en\/author\/perecastells\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sous vide - Pere Castells","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/","og_locale":"en_US","og_type":"article","og_title":"Sous vide - Pere Castells","og_description":"The fine control of temperature and time determine the quality of culinary preparations.   Warm cod with spinach, idiaz\u00e1bal cream, pine nuts and Pedro Xim\u00e9nez reduction. Emblematic example of cooking at low temperatures. [THE CELLER OF CAN ROCA] Sous vide cooking differs from traditional culinary methods in two key ways: first, raw food is placed […]","og_url":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/","og_site_name":"Pere Castells","article_published_time":"2022-02-03T19:43:40+00:00","article_modified_time":"2022-04-26T16:50:40+00:00","og_image":[{"width":310,"height":163,"url":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg","type":"image\/jpeg"}],"author":"perecastells","twitter_card":"summary_large_image","twitter_creator":"@PereCastells","twitter_site":"@PereCastells","twitter_misc":{"Written by":"perecastells","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#article","isPartOf":{"@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/"},"author":{"name":"perecastells","@id":"https:\/\/www.perecastells.com\/en\/#\/schema\/person\/e3c31eb423afe6a63b20818d579949ef"},"headline":"Sous vide","datePublished":"2022-02-03T19:43:40+00:00","dateModified":"2022-04-26T16:50:40+00:00","mainEntityOfPage":{"@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/"},"wordCount":323,"commentCount":0,"publisher":{"@id":"https:\/\/www.perecastells.com\/en\/#organization"},"image":{"@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage"},"thumbnailUrl":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg","articleSection":["Investigaci\u00f3n y Ciencia"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/","url":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/","name":"Sous vide - Pere Castells","isPartOf":{"@id":"https:\/\/www.perecastells.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage"},"image":{"@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage"},"thumbnailUrl":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg","datePublished":"2022-02-03T19:43:40+00:00","dateModified":"2022-04-26T16:50:40+00:00","breadcrumb":{"@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#primaryimage","url":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg","contentUrl":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/download-19.jpg","width":310,"height":163},{"@type":"BreadcrumbList","@id":"https:\/\/www.perecastells.com\/en\/cocina-al-vacio\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.perecastells.com\/en\/"},{"@type":"ListItem","position":2,"name":"Sous vide"}]},{"@type":"WebSite","@id":"https:\/\/www.perecastells.com\/en\/#website","url":"https:\/\/www.perecastells.com\/en\/","name":"Pere Castells","description":"Qu\u00edmic Expert en Ciencia i cuina. Col\u2022labora amb Gastrocultura Mediterr\u00e0nia i Gastro-Ventures. Director de Science and Cooking Barcelona","publisher":{"@id":"https:\/\/www.perecastells.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.perecastells.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.perecastells.com\/en\/#organization","name":"Pere Castells","url":"https:\/\/www.perecastells.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.perecastells.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/01\/Login_b1.svg","contentUrl":"https:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/01\/Login_b1.svg","width":1,"height":1,"caption":"Pere Castells"},"image":{"@id":"https:\/\/www.perecastells.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/PereCastells","https:\/\/www.instagram.com\/pere_castells\/","https:\/\/www.instagram.com\/scwcbcn\/"]},{"@type":"Person","@id":"https:\/\/www.perecastells.com\/en\/#\/schema\/person\/e3c31eb423afe6a63b20818d579949ef","name":"perecastells","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.perecastells.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c24bff97e741595dbb035c5c7457b3a4?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c24bff97e741595dbb035c5c7457b3a4?s=96&d=mm&r=g","caption":"perecastells"},"sameAs":["https:\/\/www.perecastells.com"],"url":"https:\/\/www.perecastells.com\/en\/author\/perecastells\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/posts\/1997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/comments?post=1997"}],"version-history":[{"count":4,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/posts\/1997\/revisions"}],"predecessor-version":[{"id":2005,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/posts\/1997\/revisions\/2005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/media\/1430"}],"wp:attachment":[{"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/media?parent=1997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/categories?post=1997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.perecastells.com\/en\/wp-json\/wp\/v2\/tags?post=1997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}