The asparagus is marinated in a vacuum sealed bag, and the poussin is cooked in a sous-vide bath. Photo: De Groene Olifant.
Enhancing Culinary Experiences with Vacuum
De Groene Olifant (The Green Elephant)
De Groene Olifant expands its menu thanks to a table-top packaging machine powered by an R5 rotary vane vacuum pump from Busch Vacuum Solutions. The machine enables sous-vide cooking and instant pickling, as well as faster marinating times and optimized packaging for preserving foodstuffs.
Nestled in the heart of Amsterdam’s vibrant Plantagebuurt quarter, the cozy restaurant De Groene Olifant delivers a unique dining experience that combines Dutch and French cuisine with a creative twist. The range of dishes they can prepare has now increased thanks to a table-top packaging machine that is fitted with an R5 vacuum pump from Busch. Vacuum locks in freshness and flavors that elevate the taste profiles of the restaurant’s culinary creations. The menu changes every season and is planned according to the seasonal ingredients that are available from local suppliers. While the two cooks are busy preparing for the dinner shift, the machine is sitting on top of the kitchen counter, ready for action at any time.
Vacuum in the kitchen
A table-top packaging machine can vacuum package almost any item, from liquids to vegetables and meats. The process is simple and efficient. A vacuum sealer bag is filled with foodstuff and placed inside the chamber. At least five centimeters of space is left at the top of the vacuum bag for an optimal seal. Once aligned with the seal bar, the lid of the table-top packaging machine is closed firmly, and the evacuation process begins automatically. 99.9% of the air inside the vacuum bag is removed, and the seal bar uses heat to fuse the top of the bag together, forming a tight seal. One cycle usually lasts 60 seconds. However, some products, for example, potato purée, only need 30 seconds.
Vacuum in the kitchen
A table-top packaging machine can vacuum package almost any item, from liquids to vegetables and meats. The process is simple and efficient. A vacuum sealer bag is filled with foodstuff and placed inside the chamber. At least five centimeters of space is left at the top of the vacuum bag for an optimal seal. Once aligned with the seal bar, the lid of the table-top packaging machine is closed firmly, and the evacuation process begins automatically. 99.9% of the air inside the vacuum bag is removed, and the seal bar uses heat to fuse the top of the bag together, forming a tight seal. One cycle usually lasts 60 seconds. However, some products, for example, potato purée, only need 30 seconds.
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The table-top packaging machine at De Groene Olifant. Photo: Busch Vacuum Solutions.
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The table-top packaging machine at De Groene Olifant. Photo: Busch Vacuum Solutions.
Endless possibilities
The chefs at De Groene Olifant can now explore new culinary techniques and enhance the flavors of their dishes. “We wanted to upgrade our kitchen utensils in order to implement new cooking methods. A table-top packaging machine was an absolute must-have. It’s essential that the vacuum pump is robust and reliable; that is why we chose a machine with a vacuum pump from Busch,” says Alvin Obovwemu, Head Chef at De Groene Olifant. Thanks to the table-top packaging machine, lengthy waiting periods are a thing of the past. Within seconds they can pickle onions and cucumbers, and meat and vegetables can be rapidly infused with any marinade. The extraction of air opens up the cell structures of meat and vegetables, permitting the marinade to be absorbed through every pore, enriching each bite. One of the dishes on the current menu is skin-fried haddock with white butter kombu, green asparagus, and turnip purée. The asparagus is cooked and marinated in fresh lemon juice, sea salt and extra virgin olive oil. Usually, asparagus would have to marinate for several hours, but in a vacuum sealed bag, it only needs a couple of minutes and provides a much richer flavor.
The machine also enables sous-vide cooking, a technique in which meat is vacuum sealed and cooked in a precisely regulated water bath. The method ensures that meats retain their moisture, resulting in succulent textures that would otherwise be challenging to achieve using conventional cooking methods. Poussin flavored with savory, a herb related to rosemary and thyme, is another popular dish of De Groene Olifant. The poussin is cooked in a two-hour sous-vide bath, making the meat incredibly juicy and tender. It is then served with string beans and spicy chicken gravy to complete the gastronomic experience.
The restaurant’s methods for preserving foodstuffs have also been optimized. For example, pumpkin purée can be vacuum packaged flat, so that it can be stacked. By limiting exposure to oxygen, vacuum packaging can keep foodstuffs fresh for up to five times longer compared to ordinary storage methods. This limits food waste, ensuring that all ingredients are used.
Consistency is key
It is essential that the vacuum supply is consistent every time a product is vacuum packaged. Without the right vacuum level, foodstuff could be packaged incorrectly and will spoil faster, or water could seep into the vacuum bag during sous-vide cooking. Moreover, moisture in foodstuffs evaporates at high vacuum levels, and prolonged exposure before sealing can cause food surfaces to dry out. This can only be prevented with a vacuum pump that provides sufficient pumping speed to carry out the packaging cycle quickly. “The R5 vacuum pump from Busch has proven to be extremely reliable,” says Alvin Obovwemu. “Besides saving valuable time while prepping and cooking, we’ve unlocked new dimensions of flavor, consistency, and efficiency in our kitchen,” he adds. The compact design of the table-top packaging machine seamlessly integrates into the kitchen and is conveniently placed on one of the kitchen counters.
The chefs at De Groene Olifant can now explore new culinary techniques and enhance the flavors of their dishes. “We wanted to upgrade our kitchen utensils in order to implement new cooking methods. A table-top packaging machine was an absolute must-have. It’s essential that the vacuum pump is robust and reliable; that is why we chose a machine with a vacuum pump from Busch,” says Alvin Obovwemu, Head Chef at De Groene Olifant. Thanks to the table-top packaging machine, lengthy waiting periods are a thing of the past. Within seconds they can pickle onions and cucumbers, and meat and vegetables can be rapidly infused with any marinade. The extraction of air opens up the cell structures of meat and vegetables, permitting the marinade to be absorbed through every pore, enriching each bite. One of the dishes on the current menu is skin-fried haddock with white butter kombu, green asparagus, and turnip purée. The asparagus is cooked and marinated in fresh lemon juice, sea salt and extra virgin olive oil. Usually, asparagus would have to marinate for several hours, but in a vacuum sealed bag, it only needs a couple of minutes and provides a much richer flavor.
The machine also enables sous-vide cooking, a technique in which meat is vacuum sealed and cooked in a precisely regulated water bath. The method ensures that meats retain their moisture, resulting in succulent textures that would otherwise be challenging to achieve using conventional cooking methods. Poussin flavored with savory, a herb related to rosemary and thyme, is another popular dish of De Groene Olifant. The poussin is cooked in a two-hour sous-vide bath, making the meat incredibly juicy and tender. It is then served with string beans and spicy chicken gravy to complete the gastronomic experience.
The restaurant’s methods for preserving foodstuffs have also been optimized. For example, pumpkin purée can be vacuum packaged flat, so that it can be stacked. By limiting exposure to oxygen, vacuum packaging can keep foodstuffs fresh for up to five times longer compared to ordinary storage methods. This limits food waste, ensuring that all ingredients are used.
Consistency is key
It is essential that the vacuum supply is consistent every time a product is vacuum packaged. Without the right vacuum level, foodstuff could be packaged incorrectly and will spoil faster, or water could seep into the vacuum bag during sous-vide cooking. Moreover, moisture in foodstuffs evaporates at high vacuum levels, and prolonged exposure before sealing can cause food surfaces to dry out. This can only be prevented with a vacuum pump that provides sufficient pumping speed to carry out the packaging cycle quickly. “The R5 vacuum pump from Busch has proven to be extremely reliable,” says Alvin Obovwemu. “Besides saving valuable time while prepping and cooking, we’ve unlocked new dimensions of flavor, consistency, and efficiency in our kitchen,” he adds. The compact design of the table-top packaging machine seamlessly integrates into the kitchen and is conveniently placed on one of the kitchen counters.
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Asparagus being marinated. Photo: Busch Vacuum Solutions.
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Asparagus being marinated. Photo: Busch Vacuum Solutions.
Energy efficiency and effortless maintenance
The R5 PB vacuum pump features highly durable rotor vanes that ensure a long service life, making the pump nearly maintenance-free. It is one of the smallest vacuum pumps of the R5 series from Busch. Its block construction with a directly mounted motor makes it ideal for table-top packaging machines. A thermo-protecting element prevents the motor from overloading. The team at De Groene Olifant has not observed any significant increase in their energy costs since incorporating the machine into their kitchen.
It can get quite warm and humid in a busy kitchen, especially during summer. However, this is not a problem for the table-top packaging machine. The vacuum pump is not running continuously but is always ready for immediate use, even if there are long periods of time between applications.
By embracing innovative technology, De Groene Olifant continues to delight its customers. “The consistently positive feedback from our staff and customers confirms that choosing a table-top packaging machine powered by Busch was the right choice,” says Snorre Wojnarowicz, Chef de Partie. The restaurant maintains a reputation as a dining destination that delivers a one-of-a-kind gastronomic experience, which is now further enhanced through the use of vacuum.
The R5 PB vacuum pump features highly durable rotor vanes that ensure a long service life, making the pump nearly maintenance-free. It is one of the smallest vacuum pumps of the R5 series from Busch. Its block construction with a directly mounted motor makes it ideal for table-top packaging machines. A thermo-protecting element prevents the motor from overloading. The team at De Groene Olifant has not observed any significant increase in their energy costs since incorporating the machine into their kitchen.
It can get quite warm and humid in a busy kitchen, especially during summer. However, this is not a problem for the table-top packaging machine. The vacuum pump is not running continuously but is always ready for immediate use, even if there are long periods of time between applications.
By embracing innovative technology, De Groene Olifant continues to delight its customers. “The consistently positive feedback from our staff and customers confirms that choosing a table-top packaging machine powered by Busch was the right choice,” says Snorre Wojnarowicz, Chef de Partie. The restaurant maintains a reputation as a dining destination that delivers a one-of-a-kind gastronomic experience, which is now further enhanced through the use of vacuum.