The Gastrovac is a compact appliance for cooking, frying, and impregnating in a vacuum. It is patented in over 160 countries and developed with the Universidad Politécnica de Valencia and chefs Javier Andrés (La Sucursal Restaurant, Valencia) and Sergio Torres (El Rodat Restaurant, Jávea). It functions as follows: by creating an artificial low pressure, oxygen-free atmosphere, the Gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food.
Moreover, the Gastrovac creates the “sponge effect”: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combinations of foods and flavors. This effect is the basis for cold impregnation, which opens up a new area for creativity for chefs.
In United States you can purchase Gastrovac through Le Sanctuaire.
So our Gastrovac is back safe and sound from le sanctuaire and fully functional so today we decided to start working on a few more things to incorporate the potential of the technology in our kitchen .
That is the good news, because other than that ,the thing about this great technology, is that it comes with no real background , not a lot of recipes or info is available …It has been around ,but very, very few had the oportunity to work with it and can make any conclusions as to what works best.
This wasnt the first time i saw one being used as good friend Chris Windus, at BLUEZOO in Orlando , is using one for some time now and gave me a few pointers from his conclusions , and we played around with it impregnating things using the vacuum on it but never tried to reach new frontiers using it .So the question was troubling for a week now and it was time to make a new vegetable based dish for our tasting menu and we simply started working with it today …
The dishes in local roots kitchen are usually a collaboration of ideas , ingredients, time and process … Here we had some really great honey mussels from Brown trading company , cauliflower and a mix basket of ingredients from our walk in cooler so we did what we do usually: improvisation … In this case though the ideas and execution was chef Joshua Smith….
Here is all of the components:
A sauce made with jalapeño/cucumber and toasted poppy seeds with the addition of ultratex 3 to adjust the consistency to finish…
Dehydrated cauliflower (CVAP BABY…yes it can be done),
Carrots and cucumbers in ribbons, cooked room temp in vegetable stock -1.0 vacuum,
cauliflower cooked 85º Celsius, in vegetable stock, -1.0 vacuum, then seared to finish…
mussels cooked in 48º Celsius with white wine, Benton’s bacon ,herb’s, -1.0 vacuum
This is the complete dish….
Le Sanctuaire offers the Gastrovac in the US…