EUR 0,00
(Frachtkosten: 0,00)
Magic Vac ACO1064, Vakuumtasche, Geprägt, 0 - 100 °C, 1 h, Italien, 300 mm
Artikelnummer: [4475256] | Produzent: Magic Vac | Modell nummer: ACO1064 | EAN: 8018294004156
Externen Lager (5-7 Werktage)
Das Produkt befindet sich in einem externen Lager. Die Lieferfrist: ca. 5-7 Werktage.. Mehr Info
Versand 3,57 mit DHL - PaketShop
Alle Möglichkeiten zeigen
| Versand mit DHL - PaketShop | 3,57 |
| Versand mit DHL zur Adresse | 11,90 |
| Versand mit GLS - PaketShop | 4,76 |
| Versand mit GLS zur Adresse | 11,90 |
EUR
35,22
ex. MwSt. 29,60
Gesamtbetrag inkl. Versand.
38,79
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Sousvide
Magic Vac® patented bags & rolls are particularly suitable for sous-vide cooking (steam or bain-marie) Temperature 90° for max. 8 hours or temperature 70° for max. 72 hours.
The use of lower temperatures in comparison with traditional cuisine and their ongoing monitoring make the most sensible organoleptic properties unaltered, contributing to amplify the taste and intensify the colors of the food. The precise and constant control of the temperature, together with the fact that food is not placed directly in water, but is closed sous-vide in the bag. In this way the substances, vitamins and nutrients do not disperse in the water: everything remains in the sous-vide bag since there is no air nor water which could alter the structural and organoleptic properties of the food.
Magic Vac® patented bags & rolls are particularly suitable for sous-vide cooking (steam or bain-marie) Temperature 90° for max. 8 hours or temperature 70° for max. 72 hours.
The use of lower temperatures in comparison with traditional cuisine and their ongoing monitoring make the most sensible organoleptic properties unaltered, contributing to amplify the taste and intensify the colors of the food. The precise and constant control of the temperature, together with the fact that food is not placed directly in water, but is closed sous-vide in the bag. In this way the substances, vitamins and nutrients do not disperse in the water: everything remains in the sous-vide bag since there is no air nor water which could alter the structural and organoleptic properties of the food.