Although we might not always realize it, vacuum plays a role in countless aspects of our everyday lives. In this series, we take a closer look at just how much we rely on vacuum, from the way we breathe to our bicycle helmets to life-saving medical procedures.

In the restaurant industry, chefs are constantly striving for new ways to preserve and prepare innovative, fresh-tasting dishes. As industrial freezers and farm-to-table gathering practices only go so far, many professional chefs – and even home chefs – have turned to the sous-vide method, which uses vacuum to achieve impressive cooking results.

“With sous-vide cooking, the vacuum sealing permits perfect results every time.”

With the sous-vide method, you vacuum-seal your ingredients, such as a steak and marinade, in a waterproof bag. Then, you place the bag in a pot of water that is precisely controlled to the exact temperature for a perfectly cooked steak. Instead of a gradient from well done on the outside to medium rare on the inside, the meat can be cooked to exactly medium rare throughout, even without careful monitoring. The low cooking temperatures mean that the cooking time is much longer than traditional means – usually around one to six hours – but the vacuum sealed bag retains moisture and juices and the precise temperature control ensures accurate doneness every time. And when your guests say, “well done!” you’ll never have to wonder if they mean it as a criticism!

At VACUUBRAND®, we are experts in vacuum for science. To learn more about our laboratory and OEM vacuum pumps, please visit our website. If you’d like details about our modular, energy-saving alternative to central vacuum systems for labs, our technology microsite offers an overview. Or simply contact us today about your lab vacuum needs.