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What is Sous Vide, and why should I cook this way?



Best answer: Sous vide is the process of preparing sealed foods slowly in water. If you want to expand your kitchen repertoire, sous vide cooking is a great skill to try and master. This method of preparation provides tasty, nutritious and tasty food. Once you understand the basics, it's not hard to do, and the results can be restaurant-quality success stories.

What is it and what can I cook?

Sous vide cooking basically puts airtight, vacuum-packed food in a hot water bath. It circulates the water while maintaining a steady temperature for even cooking results. The Sous vide treatment can be used to cook meat, fish, shellfish, certain vegetables, some potatoes, eggs, fruits, grains, sauces and stocks, creamy desserts and more. You can use the sous vide method of cooking to make flavored oils, pickled vegetables, tempered chocolate. You can even make added alcoholic cocktails. It is an unstable cooking method if you can master the technique.

Why would I want to know sauce?

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The Sous vide preparation method locks in flavor, nutrients and vitamins. It keeps the food very moist, or nice and crunchy, depending on the type of food. When sealing the food, you seal the flavors and allow the meat to boil in their own juices. It is easy to add flavorings with herbs, spices or other elements such as garlic, ginger or lemongrass. Just put them in the bag before cooking.

It's also a bonus not to need extra fat with sous vide. You can choose to sear sous vide meat and fish before sealing it or after removing it from the water bath, but you will use much less oil than if you boiled it from scratch.

It is almost impossible to exaggerate sous vide food as the temperature stays constant and it is such a gentle way to cook. The real draw for busy home cooks is that when you prepare packages, you can set a timer and let the water bath do its thing as you move on to other things. This also means that sous vide menus are easy to prepare in the future. You can even buy lots of food, pack them in vacuum bags, freeze them and cook them from frozen, without thawing.

Another reason why people love sous vide is the opportunity to accommodate different flavors in a completely stress-free way. Since each element can be vacuum sealed separately, it is easy to add different flavoring additions to each small package. If you like the ribs burning hot, but your fellow is less about the heat, no problem! Just remember to check the bags before lowering them.

Hold my beer, Heston

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The benefits of sous vide cooking are many, and now thanks to technological advances with products like Instant Pot Accu Slim and Joule, in the form of an average home chef. Sous vide used to be the preserve of professionals, but now we can all go on this exciting cooking method.

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