A user asked us the following question in the Ask the Chef section.
“Is it possible to make broths and stocks with vacuum packaging?”
This is how Enrique Fleischmann, our corporate chef, answered:
“With the vacuum technique you can achieve very good broths, essences and consommés. For example, you can make a vegetable stock like this: put roasted vegetables in a vacuum bag with a certain amount of water and let it cook for 4 hours at a low temperature. This way you will get an incredible result in terms of flavour and colour. On the other hand, if you put mushrooms in a vacuum bag with a little salt and set it to cook, you will get an incredible mushroom essence. You can also put chicken, fish, vegetables, spices, etc. and with this you will produce a broth and a stock that will retain all the aromas that are inside the bag.
I hope you will develop some recipes and then share them with us 😉.”