We are speaking just concerning cooking, not concerning preservation of food, below. Naturally, without a vacuum equipment it is not possible to acquire a perfect vacuum in a plastic bag or plastic pouch; however it is possible to have a partial “sous vide”, sufficient to know this method of cooking. This method could be adapted for residence cooking or for little restaurants. Why prepare food through this? Exactly what are the advantages of this method? You could prepare the food one to two days, or much more, ahead of time. You can, maintain the food in the fridge, or perhaps freeze the prep works, shop for a couple of weeks or a month, after that reheat and also serve when needed. Visualize having a celebration next week with 10 people coming home. Exactly what a large quantity of food to shop and also manage the last day! You could be bewildered by such an activity. Utilizing this method, a huge part of the task could already be done before the day of the celebration. You could prepare the food when you have lots of time, and also you don’t have to rush to be all set when your guests show up. You look quiet, and also absolutely you will manage the circumstance a lot more easily).
Preparing through this, food is much more scrumptious since the food cooks in it’s very own juice, the taste does not vanish in the air. Remember when you go into a kitchen and also smell all the terrific perfumes concerning your nose. This is the taste of the food disappearing in the air. With this method, preferences remain inside. An other benefit of this method is that it offers you the simpleness and also the opportunity to cook at a low temperature, 70 ° C/158 ° F. Let me discuss this factor concerning temperature: When you cook the “normal” means, this is above 70 ° C/158 ° F. As a matter of fact, boiling water is ONE HUNDRED ° C/212 ° F; when you roast, an average temperature of 200 ° C/392 ° F is made use of, this is with out question much above 70 ° C/158 ° F. Below, mentioning temperatures we are reaching a crucial point. Meat, fish too however much less, when cooking at high temperatures are ending up being tough. This is since the collagen (coarse healthy protein constituting an excellent part of meat) contracts and also obtains tougher over 70 ° C/158 ° F. Hence, the suggestion is to cook below this temperature to maintain the meat tender. (Considering that using “sous vide” modern technology, the food market prepares baked meat with components of the animal that would certainly never ever have been baked in the past since these components are generally too tough. Because of low temperature.), this is just possible (Reduced temperature cooking could be done by different ways however you will not have all the advantages of the “sous vide” technique, or all the advantages of my method. You could cook at low temperatures with a regular pot. On the marketplace are electric slow stoves, available for any type of kind of recipes).
I give you initially, below, primarily for those that already understand exactly how to prepare food “sous vide”, a short summary of the procedure, after that even more details that you could read if you are interested to attempt this method: Instead of placing the food to cook in a plastic pouch and also vacuum it, simply roll the food or cover in at least 5 to 6 layers of plastic paper. Of program the time you could maintain the food with this procedure has nothing to do with actual vacuum cooking, as there is no control on the vacuum percentage in the parcel you have prepared with this method. I recommend that you adhere to the same guidelines you adhere to for non vacuumed food. If you desire to understand every little thing there is tho understand concerning cooking with sous vide you owe it to on your own to go to a fantastic website I discovered by a wonderful chef named Mariano. On his website he has testimonials of lots of different Sous Vide machines and articles like Gourmia GSV130 Digital Sous Vide Pod Immersion Circulator Precision Cookerlikewise goes over all of the basic strategies of sous vide cooking.
(We are not attempting below to contend with a vacuum equipment however we are attempting to have the minimum of air inside, primarily since if too much air stays inside, the parcel will drifts to the surface of the water when poaching and also the cooking will be bad). The time of cooking depends on the size of the poultry bust. Make sure if you cook a stuffed bust of poultry to readjust the cooking time to the size and likewise to the stuffing.