Time: 4 ore
Difficulty: Facile

Vacuum cooking makes the food rich in taste and the groupers soft.
Have you ever tried? I recommend this recipe to find out how to enhance all the aromas.
Features:
To cook at low temperature you need a vacuum machine and a thermostat bath, or roner. The first creates the vacuum in specific plastic bags very resistant and seals them. Another fundamental tool is the thermostat bath, consisting of an appliance equipped with a heating element to heat the water inside the container in which the cooking takes place and a pump to circulate the water and maintains a homogeneous temperature.
In this mode of cooking, foods do not lose their natural color, nor the nutritional properties, flavors remain inside as well as all vitamins and mineral salts.
History:
The vacuum cooking was born in France in 1974 in Roanne in the Loire Valley.
Chef George Pralus was looking for an innovative technique to preserve his foie gras, without altering its appearance and taste, he was the first to apply vacuum in the kitchen.
Notes:
The culinary technique of vacuum cooking allows to extend the shelf life of the product up to three times, since the absence of oxygen slows down the bacterial proliferation and oxidation of food. Highly recommended in diets because it allows you to cook without the addition of fat.

Ingredients for 4 people:
8 chicken castings
4 medium carrots
3 ribs of celery
2 shallots
2 dl light beer without gluten
1 savoy cabbage
4 bay leaves
extra virgin olive oil
10 g allowed corn starch
pink salt in grains
black pepper in grains

Procedure:
Trim the carrots, peel them, wash them and cut them into very small cubes, trim the celery, wash it, crush it with the palm of your hand on the top and cut it first lengthwise, in strips, and then diced.
Peel the shallots and finely chop them, add and season the prepared ingredients in a bowl with a little oil, a ground salt and pepper, then divide them into 4 vacuum bags.
Season the chicken melts in the same way and place two in each bag; vacuum the air with the appropriate tool, sealing the bags, and bake in the steam oven at 55 ºC for 2 hours.
Bring the temperature to 75 ºC and cook for 1 hour and 30 minutes.
In the meantime, remove the core of the cabbage, peel, wash and slice it thinly, season with a little oil and a ground salt and pepper, place it in a vacuum bag and cook in a steam oven at 55 C for 2 hours.
Finish cooking, open the bags, pour the liquid in a saucepan and add the beer.
Heat on the heat, then add the cornstarch, mix to avoid lumps and make the preparation thicken over low heat, stirring with a whisk.
Then arrange a coppapasta on individual plates; put the cooked cabbage inside, pressing well, then distribute the diced vegetables to the side and finish with the chicken melts. Remove the coppapasta, complete with the beer reduction and a ground pepper and decorate with the laurel. Serve.