Technology sous-vide: what is it and what does it "eat"?
2018-01-09
To date, the sous-vide is one of the most "fashionable" cooking methods. It involves cooking a product sealed in a special vacuum package and placed in a water bath. At the same time, the cooking temperature does not exceed 70 degrees. This method of heat treatment is considered very popular and unusual. It allows you to save a maximum of useful substances, as well as create unique and vivid flavors. With the help of a sous-vide, you can easily create a culinary masterpiece that simply "melts in your mouth".
Differences between sous-vide and ordinary cooking
Su-vide technology has two main criteria that distinguish it from simple cooking:
- vacuum packaging;
- low cooking temperature.
Firstly, the food, which is prepared in sue-form, is placed in a special package. It is brewed in its own juice, and not in water. Therefore, the taste of this dish is much better than the usual boiled. Secondly, low temperature makes it possible to ideally prepare the product and not to overdry.
Important: The key aspect of the successful creation of a dish in su-form is precise temperature control. Determine and maintain the ideal temperature for cooking, then you will get an amazing result.
Advantages and disadvantages of sous-vide
Like any method of cooking, the sou-kind has its pluses and minuses. Let's start, perhaps, with the merits of this culinary technology.
- Simplicity. You do not need to be a brilliant chef to cook a dish in sous-vide. It is enough to adhere to some rules and you will receive a fine dish.
- Meat and fish, cooked in this way, are extremely juicy and aromatic. They can not be overdried. The cell membranes of such products are not destroyed, so they acquire a great taste and texture.
- After the sous-vide processing, the vegetables remain crispy. What can not you say after cooking.
- Vacuum packaging keeps most of the nutrients in the food, and also protects the dish from evaporation.
Cons of the sous-vide:
- Absence of appetizing crust (Maillard's reaction). To form a crust on meat, you need to cook it at a temperature of not less than 160 degrees. And this is impossible in su-form. Therefore, if you want a crusty crust, then fry the meat in a frying pan after the sous-vide.
- Risk of multiplication of painful bacteria. If you cook food in sue-form at a temperature of less than 52 degrees more than 4 hours, there is a risk of the formation of botulism bacteria, which reproduce very well under similar conditions. Therefore, one should refrain from prolonged cooking in su-form at such low temperature indices.
Recipes for sous-vide.
Thanks to this method of heat treatment, almost all products can be prepared. And believe me, their taste will play in a new way. Therefore, we have prepared for you several recipes for sous-vide. So…
Salmon with cheese sauce
Ingredients (for 2 servings):
- fillet of salmon - 400 g;
- olive oil - 1 tbsp. l;
- thyme;
- salt;
- pepper
For sauce:
- cream - 200 ml;
- blue cheese (Dor blu, Roquefort) - 30 g;
- dill;
- pink pepper - 1/4 tsp;
- black pepper;
- salt.
Preparation:
First, check the salmon fillets for bones. If so, delete them. Then cut the fish into small pieces; sprinkle with olive oil, season with salt, pepper and add a couple of twigs of thyme. Give the salmon a little "rest" and get a taste. Then pack the fillets in a vacuum package (so that there is no air inside). Place the fish in a water bath and cook for 15 minutes at a temperature of 50 degrees.
For the sauce: Pour the cream into a saucepan and put it on the stove. Bring them to a boil and add pieces of blue cheese. Allow the cheese to completely dissolve in cream. Then add salt and pepper the resulting mass. Boil the sauce to the desired density, add dill and remove from heat.
Filleted salmon fillets on serving plates and season with sauce. Bon Appetit!
Duck with berry sauce
Ingredients (for 2 servings):
- duck breast - 2 pieces;
- thyme;
- salt;
- black pepper.
For sauce:
- red wine - 1 st;
- berries (fresh or frozen) - 1st;
- honey - 1 tbsp;
- balsamic vinegar - 1 tbsp;
- butter - 50g;
- bad - 1 star.
Preparation:
Cut the duck breasts. Make cuts in the form of diamonds on the peel. Season the duck with salt, pepper and thyme leaves. Seal the breasts tightly, so that there is no air. Then prepare them in water at a temperature of 57 degrees for two hours. Remove the meat from the bag and dry it. Then, on a preheated frying pan fry the duck on both sides until golden brown.
For sauce: Boil the wine (evaporate the alcohol from it). Then add the balsamic vinegar, honey and corn. Cook the resulting mass over high heat for five minutes. Then catch the badock and add the berries. Prepare the sauce for about 3 minutes, while stirring constantly. Remove it from heat and add pieces of cold butter. This manipulation is necessary to make the sauce thicken.
Cut the duck breast into small slices, put on a plate and pour berry sauce. Bon Appetyt!
Summing up ...
We hope that our article was informative and useful for you. Still, it remains for us to recall that the specialists of the company "Olegia" will be happy to prompt you and select the best kitchen equipment for you. We work to make your business grow and develop!