- Reduce the loss of water: vacuum low temperature cooking food, water loss is only between 5% -8%, food is more tender.
- Keeps the original flavor of food: in the long cooking process, most of the meat in the flavor material, minerals, flavored amino acids retained in the meat, can reduce the use of seasonings, to retain the nutritional content of food.

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*Due to high demand please allow up to 3-4 weeks for delivery. This Item ships from our international supplier.