Although many people will be unaware of what it even is, Electrolux is launching a combi-steam oven and vacuum sealer as set of appliances facilitating home sous-vide cooking.
Basically, sous-vide is a steam cooking technique that is used for food preparation in many fine restaurants where food is vacuum sealed, then steam-cooked at low temperatures.
The new Electrolux-branded combi-steam oven and vacuum sealing drawer will be available in Europe starting in the autumn of 2013.
“Our unique position in the industry as a leader in both professional and domestic appliances offers a great opportunity to drive growth through innovation,” said Jonas Samuelson, Head of Electrolux Major Appliances, Europe, Middle East and Africa. “Steam technology in general, and sous-vide in particular, are excellent examples of how we can leverage our professional heritage to introduce new features and types of products which cater to the growing interest for cooking among consumers in the premium segment.”
We think that this is a part of Electrolux’s push into a more upmarket position which as seen the launch of its Electrolux Grand Cuisine range that claims to offer a new way of cooking at home. But at £65,000 for the complete cooking system we doubt that it will be a common sight in most kitchens.
“If you’ve ever thought how chefs are able to produce amazing meals within 20 minutes, it’s because they use things like cook and chill,” says Keith McLoughlin the chief executive of Electrolux.
Grand Cuisine includes a blast chiller to suspend cooking after a preparatory cooking session. “When you want your rack of lamb you simply pull it out and warm it up for five minutes,” says Mr McLoughlin.
“That’s how the high-end restaurants do it. The unique thing for Electrolux is that this is the equipment that’s in half the Michelin-starred restaurants in the world. With Electrolux Grand Cuisine, for the first time ever professional equipment is available for consumers in their homes.” At a price of course.