New cooking technologies

The new cooking technologies are distinguished by different principles and processing techniques.

Magnetic induction cooking principle

It is practiced by means of a glass or ceramic plate under which an electronic generator is positioned which transforms ordinary current into high frequency current, 25,000-50,000 Hertz;

this current is conveyed in a spiral copper coil which generates a magnetic head of great intensity. The metal containers placed above the plate react to magnetism and heat up, which does not happen if we place any other material on top of it, including our hands. It is an inverse principle to the microwave that stimulates the polar molecules of food, while magnetic induction stimulates the metal molecules of the containers.
Induction cooking is used on board ships or airplanes, since it is particularly advantageous from a hygienic and safety point of view (for burns of the personnel in charge) BUT the costs related to the equipment are still very high.

Sous-vide cooking principle

It provides for the integrated use of: machines for "vacuuming" o vacuum, steam oven with probe to evaluate the temperature, blast chiller and a refrigerator.
Method: raw and pre-processed foods are placed in special bags and deprived of air, then cooked at low but constant temperatures at 64-98 ° C. Subsequently, they are thermally blast chilled and then refrigerated. NB. In some cases, instead of vacuum packed , the insertion of the modified atmosphere is preferred.

Low density cooking principle

Low density cooking is a fairly recent technology that allows you to operate at temperatures of 120-125 ° C using as much as possible the humidity of the food; it is implemented through the use of a particular oven that automatically converts the cooking temperature into the holding temperature (minimum + 60 ° C), and is more suitable for meats and roasts, allowing the temperature to be maintained until the moment of serving .

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