The kitchen sous vide
The concept of sous vide in gastronomy is associated with a modern method of cooking within molecular cuisine. In fact, this method gained popularity as early as the 1970s in France, where a chef from the town of Roanne Georges Pralus, discovered a positive effect of baking packaged vacuum goose liver on their sensory value.
Sous vide what it's all about
Sous vide in French means w vacuum and consists of bringing the inside of tightly sealed plastic bags of products to a suitable temperature by means of a hot, water bath. The finished food is sealed in airtight vacuum packs and preserved by pasteurization.
The kitchen has its advantages
Supporters of sous vide note better benefits from vacuum cooking than traditional cooking. The main advantages of sous-vide cooking are: less reduction in the starting product (about 10%) than in conventional cooking (around 20%); longer shelf life. With a protective packaging, the raw material is protected from air and other negative factors that prevent the development of oxygen bacteria; preservation of nutritional value, vitamins and micro-elements; attractive sensory properties of the prepared food special flavor, delicate structure and appetizing appearance: the ability to consume natural and ready sauces in a single cooking method without the need to use natural gas and other harmful ingredients in the kitchen; the use of high-temperature, high-energy, minimally invasive methods of preparing and preserving food; the availability of unhealthy ingredients for the preparation of the dishes; the possibility of preserving them in the same way as possible; the need for extra energy; the absence of excessive use of heat and heat; the presence of a minimum amount of hygiene in the dish; the
Sous vide device
The basic task of the sous-vide cooking appliance is to heat and maintain a certain temperature of the water. There are several types of these appliances, of course, in the sous kitchen. They are thermocyclists, bathtubs or multifunctional combinations with a built-in vacuum packaging. If a temperature circulator is included in our kit, it is necessary to supply the water tank with an adequate capacity. This tank is made of stainless steel. However, in a sous-video kitchen we also need bags to pack. In addition, we need a proof-of-concept to be able to efficiently supply the products with the heat filled with the ingredients ordered.
Sous vide cooking temperature
Unlike conventional cooking, sous-vide is cooking in hot water significantly below boiling temperature of 100°C. The water temperature is crucial in cooking this method, and thanks to a thermosclerometer it can be determined very precisely and maintained at a constant level. The exact temperature depends on the type of meat or vegetable, as well as the softness and juiciness of the food we want to achieve.
Sous vide time to cook
When choosing a cooking time, two main factors must be taken into account: temperature and softness. Unfortunately, the disadvantage of sous vide is that it takes a fairly long time to prepare meals. Made at lower temperatures requires longer heat treatment. However, this is not a problem because when preparing food with a vacuum, we do not have to take care of it because the device itself controls the parameters so that we can handle the preparation of the other ingredients.
Sous vide at home
In some delicacies in Poland, you can already ask to pack the product in a special cooking bag. There are also household vacuum packing devices available on the market, and for professionals and fans of sous-videos specialized gastronomic equipment. For culinary experimentation enthusiasts, for whom the cost of the sous vide device is too high, the alternative may be to store the products and cook the vacuum vegetables in convection furnaces.
Sous vide the rules
If you have a sous vide cooking appliance, see how easy it is: Recipe for Chicken sous vide with mozzarella with dried tomatoes Ingredients: 1 chicken filet 1⁄2 ball of cheese mozzarelle several dried tomates in oil How to prepare: The chicken fillet squeeze in the middle, then fasten to the dry tomatoes, and then cut into the mozzella. Close in the vacuum bag and cook in the sous vide machine at 63°C for 25 minutes. Take out of the bag at the same time.
