"Many years ago cooking and technology crossed roads and brought about the sous vide cooking method. This method, in combination with the coagulation of proteins, was one of the main advancements that has allowed cooks to develop new work systems, formerly unknown textures and to potentiate the flavor of food.
"In our butchery and in the catering business we run, we have the fusionchef Diamond M in constant use and cannot dispense this technique anymore. If it’s roastbeef, pork or steaks we simply adjust the requested core temperature and we have the time to tackle other tasks. ...
Along with our partners, we look forward to welcoming you to stand 1205 in hall 10 from Nov. 7th -10th 2015 for a sous vide cocktail and professional discussion about everything relating to the fusionchef and sous vide.
From Oct. 23rd – 27th 2015 visitors from around the world came together in Milan for the Host exhibition. fusionchef´s warm and invitingly designed booth was a hit and offered the optimal set up for detailed and professional discussions regarding sous vide.
The fusionchef Premium Sous Vide Collection can be seen at HOST in Milan (Oct. 23rd – Oct. 27th) .
Once again, we are offering newly available, second-hand units at top-notch terms on our website.
Visit fusionchef at the Taiwan HORECA!
This year, fusionchef will participate again in the “ChefAlps” exhibition at the Zurich event location “StageOne” from 07 to 08 June.
Fruit compote with vanilla ice-cream from Danilo Ange
Fermentation – is a modern interpretation of a proven conservation method. Heiko Antoniewicz’s new book shows that this technique makes food not only more aromatic but also more salubrious.