Torr Kitchen Blog
Food & Vac Series Part 1: Vacuum Meats Food Prep
This concise, quick-hitting introduction focuses on my experimenting with marinating and brining with a simple vacuum chamber set. There’s so much to share and discuss on the topic that the...
Food & Vac Series Part 1: Vacuum Meats Food Prep
This concise, quick-hitting introduction focuses on my experimenting with marinating and brining with a simple vacuum chamber set. There’s so much to share and discuss on the topic that the...
Food & Vac Series Part 2: Down the Rabbit Hole
In this series, I will present my exploration into determining if adding a simple vacuum chamber to the culinary quiver has value. Not to be a spoiler, but I believe...
Food & Vac Series Part 2: Down the Rabbit Hole
In this series, I will present my exploration into determining if adding a simple vacuum chamber to the culinary quiver has value. Not to be a spoiler, but I believe...
Food & Vac Series Part 3: Vac Chamber vs. Seale...
Vacuum equipment in the kitchen is used mainly for two reasons: storage and food preparation. Removing the air from a container protects the contents from oxygen, which causes increased oxidation...
Food & Vac Series Part 3: Vac Chamber vs. Seale...
Vacuum equipment in the kitchen is used mainly for two reasons: storage and food preparation. Removing the air from a container protects the contents from oxygen, which causes increased oxidation...
Food & Vac Series Part 4: Science of Vacuum, Ma...
Marinades and brines have been reliable techniques in food preparation since the dawn of civilization. The ancient Egyptians practiced these methods to enhance flavor, improve tenderness, and preserve food. Although...
Food & Vac Series Part 4: Science of Vacuum, Ma...
Marinades and brines have been reliable techniques in food preparation since the dawn of civilization. The ancient Egyptians practiced these methods to enhance flavor, improve tenderness, and preserve food. Although...
Food & Vac Series Part 5: Putting it Into Pract...
We now know from industry professionals, based on an abundance of recently published articles, that applying vacuum to proteins with marinades and brines enhances flavor, tenderness, and processing time. While...
Food & Vac Series Part 5: Putting it Into Pract...
We now know from industry professionals, based on an abundance of recently published articles, that applying vacuum to proteins with marinades and brines enhances flavor, tenderness, and processing time. While...