AEG has chosen one of Sydney’s finest showrooms to debut its Australian-first sous-vide cooking system.
To celebrate its debut in Australia in the Winnings Appliances showroom in Waterloo Sydney, AEG ambassador and award-winning chef, Mark Best, hosted an exclusive cooking demonstration and luncheon for select media using AEG’s latest sous-vide cooking system. The system features a built-in PrecisionVac SousVide vacuum sealer draw and ProCombiPlus steam oven.
David Woollcott, CEO Winning Appliances, Melissa Owens, national business manager AEG, chef Mark Best and John Winning, CEO, The Winnings Group.
Best says the new range showcases the latest in cooking technology to bring professional techniques into the home kitchen.
“Sous vide is a cooking method which has been used in professional kitchens for nearly three decades. The AEG integrated sous vide and steam system is a very precise way of cooking because it creates a micro medium where you can cook your ingredients in their own juices to produce a concentrated flavour.
“One of the key benefits of sous vide is that it creates a vacuum sealed environment which prevents food from oxidising, in order to retain the flavour, vitamins and nutrients. It also preserves the freshness of your food so you can prepare your meals in advance and utilise it as a storage system,” he said.
Winning Group CEO, John Winning added that the cooking system was initially available through the company’s flagship showroom with a selected rollout to other outlets to follow.
“This method of cooking is not going to appeal to everyone, but as Mark has shown us, it certainly takes the guesswork out of a unique cooking experience.”
The AEG PrecisionVac SousVide vacuum sealed drawer is fully integrated with the AEG ProCombiPlus steam oven without the need for additional bench space. The drawer comes with three functions including vacuum, sealing and air return, LED touch controls, preservation with adjustable vacuum control, conditioning program and external vacuum program.