TheProbe is the UNIQUE WIRELESS TEMPERATURE PROBE COMPLETELY DEDICATED TO THE SOUS-VIDE CUISINE.With TheProbe you can perfectly monitor the food core temperature during all the preparation processes (cooking, blast-chilling, refrigerating, and regenerating) without never removing it from the vacuum-sealed food. STATE OF THE ARTSous vide cooking is normally made by setting the cooking appliance to…
TheProbe is a precise wireless thermometer, which once inserted into the food before sealing it vacuum in an envelope, transmits the temperature to the heart to a specific APP. The latter can be installed in the chef’s smartphone, so that he can always control the temperature of the food he is preparing. Thanks to wireless…
Regarding the use of thermometers in the sous-vide kitchen, there are two main opposing currents of thought. The first thinks these are useless! In fact, by definition, low-temperature food processing machines have the ability to maintain the cooking bath at a very precise temperature and, consequently, the thermometer becomes useless since once you have complied…
In this type of maturation, the meat is stored in an aerobic environment at temperature (normally close to 0 °C) and controlled humidity, such as refrigerated storage. The product can be left in direct contact with the air, resting on shelves or wrapped in gauze or hanging, so that all its sides are exposed. Exposure…
A treatment of maturing meat alternative to dry aging, is the wet one, more commonly called vacuum. This treatment involves sealing the piece that you will want to treat in a vacuum food plastic bag, which will then be stored in the refrigerator. Wet Aging has the advantage of predicting much shorter times than dry…
The limit frequency of sounds perceived by humans does not exceed 20.000hz or 20 kHz (Hz or Hertz is the unit of measure of frequency, that is the number of vibrations per second).Ultrasounds are sounds with frequencies above 20 kHz and up to 10mhz (mega Hertz).Ultrasounds are present at different times in our daily lives:…
Chef Manuel De Pasquale has always been dedicated to the research of new techniques of food preparation aimed at respecting and enhancing the raw material and it is in this research that he has also considered ultrasound, knowing Sonicager. Since the first tests with ultrasound, he was able to verify and appreciate the excellent results…
The restaurant De’ Gustiamo is known for its fish specialties, but even meat lovers will be able to find there dishes that will surprise them. Chef Mario and his staff can pamper you and amaze you with dishes that stimulate all your senses, from appetizers to desserts. And just to give new sensations to the…
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