Sous Vide The Slow And Healthy Way Of Modern Cooking Review Of Devices For Beginners
Sous Vide The Slow And Healthy Way Of Modern Cooking Review Of Devices For Beginners – What is Sous Vide?
Have you lately heard friends talking about this apparently new cooking style and were wondering what all the fuss is about?
You may have already eaten a very tasty meal, cooked in the Sous Vide style without knowing it, in your favorite restaurant. Maybe you have been wondering how the chef could get the meat this tender and juicy.
This article explain you what Sous Vide is, where it came from, why should you consider it and what do you require so as to start this interesting style of preparing your food.
Sous Vide (incidentally, pronounced soo-vee) is french and stands for ?under vacuum.
That could be a method of cooking where you seal your food in plastic bags and put them into warm/hot water.
Typically the water has a temperature of 55 ?C (131 ?F) to 60 ?C (140 ?F) when you do meat and a bit higher when you prepare veggies.
The low temperature is compensated by much longer coking times as most of us are widely-used to. For some type of food it could go up to 72 hours.History – where does it come from?
The first version of Sous Vide was documented in 1799 by Sir Benjamin Thompson, albeit he used air instead of water.
In the mid 1960s it appeared again on the radar when it was developed by american/french engineers into a method for food preservation.
It real took off as a cocking style when Geoges Pralus used it in 1974 for one of his restaurants in France.
From there on more and more high end gourmet restaurants adopted the method and refined it.
The restaurants liked this style, because it kept the original appearance and texture of the food. With refined methods and increasing knowledge about the effects of temperature on various foods the popularity increased over time.Advantages of Sous Vide
Essentially you preserve flavors as everything is sealed, nothing can escape. You also save your food from overcooking, which can easily happen when cooking the traditional way. But not with Sous Vide as the water temperature bath is not higher as the desired internal temperature. Another nice side effect is that you need not hurry as much. As the low temperature asks for much longer cooking time, you cant burn or under-cook the food that easily. The temperature also are extremely even trough the complete food.
We hope which you finish this article having learned a minimum of slightly bit of new information. If so, then we now have done our job.
.jpg)
Others Who Viewed This Also Viewed :
 |
 |
 |
Related Online video on Sous Vide The Slow And Healthy Way Of Modern Cooking Review Of Devices For Beginners
Internal Related : Sous Vide The Slow And Healthy Way Of Modern Cooking Review Of Devices For Beginners food devices
External Related : Find more data from Bing
Popular Search : vacuum sealer walmart , vacuum sealer system by ziploc bags , vacuum sealer bags for clothes , foodsaver v2450 vacuum sealer walmart , itouchless fresh sealer automatic vacuum sealer food saver container , food vacuum sealer v2431 , commercial vacuum sealer
Article Related :
The Health Improvements Of Juicing Are Very D
Drinking Juice: A Proper Habit
Is Carrot Juice Great For You’
