We are talking only regarding cooking, not regarding preservation of food, here. Obviously, without a vacuum equipment it is not feasible to obtain an excellent vacuum cleaner in a plastic bag or plastic pouch; but it is feasible to have a partial “sous vide”, enough to know this approach of cooking. This approach can be adapted for residence cooking or for tiny dining establishments. Why prepare food through this? What are the advantages of this approach? You can prepare the food one to 2 days, or a lot more, ahead of time. You can, maintain the food in the refrigerator, or even freeze the preparations, store for a few weeks or a month, after that reheat and also offer when needed. Visualize having an event next week with 10 people coming home. What a big quantity of food to store and also take care of the last day! You might be bewildered by such a job. Utilizing this approach, a major part of the work can already be done prior to the day of the celebration. You can prepare the food when you have plenty of time, and also you don’t should hurry to be all set when your visitors show up. You look peaceful, and also definitely you will take care of the scenario much more easily).
Preparing through this, food is a lot more tasty because the food cooks in it’s very own juice, the taste does not go away airborne. Bear in mind when you go into a kitchen area and also smell all the remarkable fragrances involving your nose. This is the taste of the food disappearing airborne. With this approach, preferences stay within. A various other advantage of this approach is that it provides you the opportunity and also the simplicity to cook at a low temperature level, 70 ° C/158 ° F. Allow me discuss this point regarding temperature level: When you cook the “typical” method, this is more than 70 ° C/158 ° F. Boiling water is ONE HUNDRED ° C/212 ° F; when you roast, an average temperature level of 200 ° C/392 ° F is utilized, this is with out uncertainty far higher compared to 70 ° C/158 ° F. Right here, talking regarding temperature levels we are getting to an essential point. Meat, fish also but much less, when cooking at heats are ending up being tough. This is because the collagen (fibrous protein comprising a good part of meat) contracts and also obtains tougher over 70 ° C/158 ° F. Thus, the tip is to cook below this temperature level to maintain the meat tender. (Given that making use of “sous vide” technology, the food industry prepares roasted meat with parts of the pet that would never have been roasted in the past because these parts are normally also tough. Due to the fact that of reduced temperature level.), this is only feasible (Reduced temperature level cooking can be done by various ways but you will not have all the advantages of the “sous vide” method, or all the advantages of my approach. You can cook at reduced temperature levels with a normal pot. On the market are electric slow cookers, offered for any type of kind of recipes).
I offer you first, here, mostly for those that already recognize ways to prepare food “sous vide”, a short summary of the procedure, after that even more details that you can review if you are interested to try this approach: Rather than placing the food to cook in a plastic pouch and also vacuum cleaner it, simply cover or roll the food in a minimum of 5 to 6 layers of plastic paper. Ensure to safeguard the plastic, after that, proceed the same way you would with normal vacuum cleaner cooking. Obviously the time you can maintain the food with this procedure has absolutely nothing to do with genuine vacuum cleaner cooking, as there is no control on the vacuum cleaner percent in the parcel you have prepared with this approach. I suggest that you adhere to the very same policies you adhere to for non vacuumed food. Thorough procedure Start with this extremely standard dish if you want to try “sous vide”, as it is really simple. You can adjust my approach to various meats, fowl or fish or locate a dish in the one’s we recommend on this internet website. If you would like to know everything there is tho learn about cooking with sous vide you owe it to yourself to go to an excellent web site I discovered by a terrific cook named Mariano. On his website he has reviews of great deals of various Sous Vide equipments such as Sous Vide Pod Immersion Circulator and looks at all the standard methods of sous vide cooking. He also reveals you that has the most effective bargains now on the leading selections for immersion circulators. If you see his website, you will be pleased with what you can locate there in terms of cooking products.
Chicken breast prepared in plastic wrapping (” sous vide” style): Use poultry breast with or without skin, stuffed or not, seasoned or not according to the dish or to your option. Utilize it ordinary or brown it in a frying pan prior to wrapping to have a much more roasted flavour. The meat when offering after cooking will obviously not be crispy anymore; but you can position it in a frying pan for 2 or 3 minutes to recoup it’s crispness prior to preparing on plates. Place the experienced items of poultry breast, already stuffed, on plastic paper. Roll the poultry breast thoroughly in the plastic paper, making certain to press strongly against the meat while rolling to have the maximum of air retreat from the parcel. (We are not trying here to take on a vacuum equipment but we are trying to have the minimum of air within, mostly because if way too much air stays within, the parcel will drifts to the surface area of the water when poaching and also the cooking will misbehave). Make a minimum of 5 or 6 turns around the meat to obtain a parcel that is solid and also firm enough. If you have enough of it, make a knot at each side of the parcel with a string or with the plastic itself. Currently, the poultry breast is ready to cook. Place the parcel in a pot of water at 70 ° C/158 ° F. Usage a thermometer to make certain that you have the best temperature level. Maintain cooking throughout around 20 minutes, making certain the temperature level is still at 70 ° C/158 ° F, examining now and then. The moment of cooking depends upon the size of the poultry breast. This example is for a piece of 180g/6oz and also ought to not be greater than 20 minutes. If you cook a stuffed breast of poultry to change the cooking time to the size as well as also to the stuffing, make certain. (If you stuff with cooked mushrooms the cooking size will be much shorter compared to a stuffing made with raw meat for instance.) 6 When done, offer instantly with the sauce of your option. (Cut the poultry breast to have a nicer discussion).