With vacuum you can cool rice or sushi within a few minutes, without drying the skin or opening the surface. In addition, vacuum cooling results in a sweeter taste and richer bite.
With vacuum you cool rice by “cooking it cold” in our vacuum chamber:
The pressure in the chamber is continuously reduced, lowering the boiling point of water and forcing water in the rice to boil. The energy (= heat) is drawn from the rice, causing it to cool. The husk will not dry out during cooling, the rice grains will grow slightly larger and have a more open surface texture due to the vacuum continuously pulling on each individual grain. The result is a sweeter taste and a better bite!
