A big part of the attraction a Gastrovac holds is it's sheer diversity. It can be used to sous vide, vacuum, cook, to infuse, and fry all in one machine. It was designed and built by Torres ad Javier Andres of La Sucursal restaurant in Valencia, who teamed with a group of scientists from Valencia's Polytechnic University. What set these two chefs apart was there approach. They said that while other chefs were trying to make one food taste like another they were trying to make food taste more like itself, bringing out it's natural deliciousness. Another notable advantage, especially for the drinks world, is the sheer volume of liquid the Gastrovac can hold up to 8litres in its pot at one time. It is dubbed "a compact appliance for cooking and impregnating in a vacuum." The official stance on how it works is€¦. " by creating an artificial low pressure, oxygen-free atmosphere, the Gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates the sponge effect: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combination of food and flavours." So it is not just for making food taste more like itself, you can infact make a pineapple taste like a cherry, an apple taste like chocolate and so on. In more easily understood English the Gastrovac cooks under vacuum conditions using the temperature control of induction. Similar to a rotavapor it means you can boil water at 40c or fry oil at 80c. This has two effects. One, you can retain nutrients in food because the temperature is lower meaning more flavour. Secondly, you can cook more delicate products such as flowers who's volatiles would be burnt away and flavour lost at normal temperatures.
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