Information about your gourmet meal prepared by taste artist Gideon
"A taste artist transports the essential oils in each ingredient to your taste buds"
I had Lucit Restaurant for 27 years where I was head chef and manager. Despite having to close it, I still wanted to share my culinary art. My food is best served fresh and I went on a quest to find a new way of preserving other than freezing.
The best method is high pressure that does not compromise the taste, nutrients and texture.
Details of Preservation.
This food is preserved with High Pressure Processing where the food is packaged in a special polypropylene container. A company in Midrand subject it to a pressure of 6000 Kilo Pascal pressure in a special machine. That is 6 times the pressure you find at the deepest point under the sea. That kills all bacteria, but not the spores. The spores are only killed by heat, but heat also compromises nutrients and tastes. Spores grow very slowly under low temperatures and that is why you need to keep the food at 4 degree Celsius.
Researchers say that it lasts up to 3 months in the fridge. You can, however, keep the food for up to a day outside before eating. It lasts two days in the fridge after opening.
I recommend eating it within two weeks, especially the al dente vegetables, as that is the average time when cell structures start to collapse.
Freezing compromises the taste and texture of food: The frozen cells in food expand and their delicate membranes break. When food defrosts, all the water and essential oils of the cells spill.