Sous-vide. Cooking in vacuum

For the third month I’m having fun with a new device based on sous-vide cooking technology. It is great and the technology turned to be really helpful.
It is perfectly up to cooking charcuterie, pasteurizing of any products and pre-cooking of a huge number of meals. I’m going to post different recipes based on sous-vide. I guess there’s no need to explain in details what the technology is like, in a few words: we seal a product in airtight plastic bag, remove air, put the bag in water, previously warmed up to necessary temperature and constantly kept at this temperature, and we’re done.
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There are basic tables of appropriate time and temperature for different products. The main characteristic of this technology is that it’s impossible to over-dry the product or keep it too long. Also, you can try make-ahead meal and keep it refrigerated. Without unpacking the oxygen does not go inside and it allows keeping a ready-made steak or fish, for example, during 2−3 weeks. Before tasting it you will only need to warm it up. One could write a poem describing its tender and juicy flavors.

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