The Secret Ingredient / 136

As well as presenting the latest domestic appliances for the kitchen, at Eurocucina Electrolux also launched The Secret Ingredient, a platform developed to help home cooks improve they culinary skills by demonstrating how the products are used in practice.

Proposed in collaboration with the Association Jeunes Restaruaterurs d'Europe, the Secret Ingredient project involved Michelin-starred chefs who presented their recipes and secret ingredients, sharing their cooking methods and revealing the tricks of their culinary art, explaining how new Electrolux technologies for cooking can transform simple ingredients into extraordinary creations.

One of the new products presented was the built-in SousVide unit and CombiSteam steam oven for a domestic version of vacuum-packed cooking. A professional cooking method, vacuum-packed steam cooking offers a number of advantages: vacuum packing certain ingredients, for example preparing fish and meat with marinades or herbs, flavours can be combined in a way that all the taste is released once they are then steamed at low temperatures, between 54° and 80° depending on the recipe.

8–13 April
Electrolux
Fiera di Rho
Hall 11, Stand A22 B25