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Cold Osmosis. “Blood Orange”

Feb 18, 2014

Using the vacuum packing machines, we can accelerate the exchange of flavors and colors.

In the following video we show you how to prepare “Blood Oranges” with cava, accelerating the exchange of flavors by using vacuum to obtain spectacular results in both taste and texture, as you can perceive the cava bubbles within the orange.

 

This process can be carried out in liquid or solid form. Furthermore, this technique also allows you to make tea of different flavors, both salty or sweet, making you reduce the waiting time by almost 50% (depends on the product).

This technique allows you to accelerate the processing of seasoning or smoking the food.

A nice and tasty example of the different uses of the vacuum packing machine in the gastronomy.

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Subscribe to our newsletter

At Sammic, we take your personal data very seriously. This information is exclusively used by Sammic and your data will never be transferred to third parties. In compliance with data protection laws, we require your consent in order to send you news, updates and promotions.

We remind you that our emails always offer you the option to unsubscribe from our database if you wish.

We use Mailchimp as our marketing platform. When you click below to subscribe, you understand that your information will be transferred to Mailchimp for its processing. Get more information on Mailchimp's privacy practices.

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