|
Post by DAS (formerly BushAdmirer) on Jul 20, 2013 13:59:51 GMT
For the past five or ten years, the Sous Vide technique has been invading fine restaurant kitchens. Sous Vide is cooking vacuum packed foods in hot water at precisely controlled temperatures. There are some significant advantages. The price of a Sous Vide setup for a home kitchen has been coming down and is now around $300-400. You start by sealing the food you want to cook in a plastic bag under vacuum. You'll need a water bath machine that can maintain a precise cooking temperature plus or minus one degree. Meats cooked Sous Vide are first cooked until done, removed from the bag, and then seared quickly in a very hot cast iron skillet to brown on the outside. This photo illustrates the result obtained from Sous Vide cooking at a constant temperature over a long time period. Notice that the steak is cooked evenly from edge to edge. This is one of the major advantages over grilling. When you grill a steak it will be well done on the outside and rare in the middle rather than being cooked evenly. With Sous Vide cooking, you set the temperature that you want to achieve when done. For instance, this might be an internal temperature of 134 degrees F or 57 degrees C. You can leave the meat in the bath for a long time and it will never go above that temperature, thus is will always be perfectly rare and evenly cooked. You can cook it until done, take it out of the bath, put the bag in the refrigerator overnight, put it back in the bath the next day to rewarm, and it will still be perfectly rare (one reason restaurants really like this method). You can cook a very tough and inexpensive piece of meat for a long time and it will get very tender but will not be overcooked. This means you can serve normally very tough cuts of beef as rare steak that you would normally only use for pot roasts (tough cuts often have more beefy flavor than more expensive tender cuts). Savings in meat costs quickly pay for the Sous Vide setup. Seafood can be cooked Sous Vide until just barely done. This completely avoids overcooking which is the main culprit for dried out fish, shrimp, lobster, etc. I've never had better Salmon or Shrimp than when cooked Sous Vide. The main advantage of Sous Vide may be that everything is always cooked just perfectly. Google for Sous Vide if you want to know more. It is very big now and is all over the web. You probably don't have a Sous Vide setup yet, but you probably will in the future.
|
|
|
Post by Deleted on Aug 24, 2013 11:03:51 GMT
thanks for sharing
|
|