{"id":21,"date":"2015-04-08T09:45:23","date_gmt":"2015-04-08T09:45:23","guid":{"rendered":"http:\/\/luxospackaging.com\/blog\/?p=21"},"modified":"2017-11-08T08:44:14","modified_gmt":"2017-11-08T08:44:14","slug":"la-cocina-al-vacio-historia","status":"publish","type":"post","link":"https:\/\/luxospackaging.com\/blog\/la-cocina-al-vacio-historia\/","title":{"rendered":"La Cocina al vac\u00edo &#8211;  Historia"},"content":{"rendered":"<p>La cocina al vac\u00edo, o tambi\u00e9n llamada Sous Vide, es un m\u00e9todo de cocci\u00f3n que mantiene la integridad de los alimentos al calentarlos durante largos periodos de tiempo a temperaturas relativamente bajas. Esta t\u00e9cnica fue descrita en 1799 por Thompson, pero no fue hasta mediados de 1970 cuando Georges Pralus redescubri\u00f3 este m\u00e9todo.<\/p>\n<p><center><a href=\"http:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/Graf-028-copia.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-23\" src=\"http:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/Graf-028-copia-300x200.jpg\" alt=\"Graf 028 - copia\" width=\"300\" height=\"200\" srcset=\"https:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/Graf-028-copia-300x200.jpg 300w, https:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/Graf-028-copia-1024x682.jpg 1024w, https:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/Graf-028-copia-1200x800.jpg 1200w, https:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/Graf-028-copia.jpg 1400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/center>Desde entonces, la cocina al vac\u00edo ha crecido exponencialmente gracias a todos los beneficios que aporta y a las nuevas t\u00e9cnicas culinarias que pueden aplicarse con ella. Hay muchos grandes cocineros que han utilizado y experimentado con esta t\u00e9cnica, queremos destacar a los cocineros <strong>Joan Roca<\/strong> y <strong>Salvador Brugu\u00e9s <\/strong>(el Celler de Can Roca) que en 1992-1996 investigaron esta t\u00e9cnica a partir de la idea de cocci\u00f3n a baja temperatura y dieron un paso m\u00e1s al evolucionar la cocina al vaci\u00f3 con la invenci\u00f3n de nuevas maquinarias como el Roner (Joan Roca y Narc\u00eds Caner), un aparato que permite controlar mejor la temperatura exacta de cocci\u00f3n.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/roner_que_es.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-24\" src=\"http:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/roner_que_es-244x300.jpg\" alt=\"roner_que_es\" width=\"244\" height=\"300\" srcset=\"https:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/roner_que_es-244x300.jpg 244w, https:\/\/luxospackaging.com\/blog\/wp-content\/uploads\/2015\/04\/roner_que_es.jpg 350w\" sizes=\"(max-width: 244px) 100vw, 244px\" \/><\/a><\/p>\n<p>Uno de los elementos m\u00e1s importantes que entran en juego con esta t\u00e9cnica son las <strong>bolsas de cocci\u00f3n<\/strong>. No puede servir cualquier bolsa de vac\u00edo ya que hay que tener una vital atenci\u00f3n a la <strong>calidad del material<\/strong> y a la <strong>capacidad t\u00e9rmica<\/strong> de cocci\u00f3n.<\/p>\n<p>Es importante tener en cuenta que las bolsas para cocci\u00f3n, si no tienen las caracter\u00edsticas t\u00e9cnicas adecuadas, pueden migrar componentes pl\u00e1sticos y afectar a nuestra salud. Existen muchos modelos de bolsas y mucha variedad de precios. Siguiendo nuestro lema de calidad y buen servicio, en<strong>\u00a0<\/strong><strong>Luxos Packaging <\/strong><strong>ofrecemos bolsas de OPA\/PP especiales para la cocina al vac\u00edo. Caracter\u00edsticas t\u00e9cnicas:<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<table class=\"table-data-sheet\">\n<tbody>\n<tr class=\"odd\">\n<td><strong>Espesor \/ Grosor<\/strong><\/td>\n<td>85 micras<\/td>\n<\/tr>\n<tr class=\"even\">\n<td><strong>Tipo material<\/strong><\/td>\n<td>OPA &#8211; PP<\/td>\n<\/tr>\n<tr class=\"odd\">\n<td><strong>Uso<\/strong><\/td>\n<td>Profesional<\/td>\n<\/tr>\n<tr class=\"even\">\n<td><strong>Tiempo de cocci\u00f3n<\/strong><\/td>\n<td>Hasta 121\u00baC para un m\u00e1ximo de 2 hrs<\/td>\n<\/tr>\n<tr class=\"odd\">\n<td><strong>Temperatura de Refrigeraci\u00f3n<\/strong><\/td>\n<td>-18\u00baC &#8211; 0\u00baC<\/td>\n<\/tr>\n<tr class=\"even\">\n<td><strong>Seguridad Alimentaria<\/strong><\/td>\n<td>Libre de Bisfenol-A (BPA Free)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cocina al vac\u00edo, o tambi\u00e9n llamada Sous Vide, es un m\u00e9todo de cocci\u00f3n que mantiene la integridad de los alimentos al calentarlos durante largos periodos de tiempo a temperaturas relativamente bajas. Esta t\u00e9cnica fue descrita en 1799 por Thompson,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":53,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-21","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina_vacio","category-historia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Cocina al vac\u00edo - Historia - Blog Luxos Packaging<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luxospackaging.com\/blog\/la-cocina-al-vacio-historia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Cocina al vac\u00edo - Historia - Blog Luxos Packaging\" \/>\n<meta property=\"og:description\" content=\"La cocina al vac\u00edo, o tambi\u00e9n llamada Sous Vide, es un m\u00e9todo de cocci\u00f3n que mantiene la integridad de los alimentos al calentarlos durante largos periodos de tiempo a temperaturas relativamente bajas. 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