Rocook: low-temperature cooking

Rocook Rocook: at home, the chef is you View more

Are you interested in discovering
low-temperature cooking with
El Celler de Can Roca?

“We will be talking a lot about flavour, about textures, about respect towards the food, about method and about versatility. I hope that you enjoy this adventure." - Joan Roca

Rocook is a project by El Celler de Can Roca designed to share our experience and knowledge of low-temperature cooking with you. We want to teach you this technique, step by step, so that you can enjoy all of its benefits in your own home.

Low-temperature cooking has existed for thousands of years, but thanks to the latest technological developments, today we can cook at low temperatures with much greater precision, controlling the exact number of degrees and minutes we use when cooking.

Low-temperature cooking allows us to better preserve the authentic flavour of food and its nutritional values, as well as to achieve surprising textures.

With Rocook we will guide you so that in your own home you can put into practice all the techniques of low-temperature cooking simply and practically. So then, here we are, ready and eager to embark on this journey together with you.

Shall we get started?

Precision cooking

The great advantage of low-temperature cooking is the precision with which you can control cooking time and temperature. Forget about overcooking food, about it losing its nutritional value because of high temperatures or about dried out textures. With low-temperature cooking you can successfully cook any food product to its optimum point of doneness.

Stunning textures

You’ll be surprised. Low-temperature cooking represents a turning point in terms of the texture of food. Meat becomes more succulent, vegetables juicier and fish can almost be eaten with a spoon.
Thanks to gentle cooking, foods retain their juices and their flesh becomes more tender without losing its original flavour.

Healthy food

With low-temperature cooking you will prevent food from losing those nutrients most sensitive to high temperatures, ensuring that its nutritional values are better preserved. In addition, if you cook ingredients such as vegetables sous vide, they do not come into direct contact with the water, so the foods retain all their natural vitamins and mineral salts. This means you avoid the need to add salt.