We are talking only concerning cooking, not concerning conservation of food, below. Certainly, without a vacuum cleaner equipment it is not possible to get an ideal vacuum cleaner in a plastic bag or plastic bag; however it is possible to have a partial “sous vide”, enough to realise this method of cooking. This method could be adapted for house cooking or for tiny dining establishments. Why prepare food by doing this? What are the advantages of this method? You could prepare the food one to 2 days, or a lot more, beforehand. You can, maintain the food in the refrigerator, and even freeze the preparations, store for a few weeks or a month, then reheat and also serve when required. Envision having a celebration following week with 10 people coming home. What a big amount of food to store and also handle the last day! You could be bewildered by such a job. Utilizing this method, a bulk 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 do not should hurry to be ready when your guests show up. You look quiet, and also certainly you will certainly handle the situation far more quickly).
Preparing by doing this, food is a lot more tasty due to the fact that the food cooks in it’s very own juice, the preference does not vanish airborne. When you enter a kitchen and also scent all the wonderful fragrances coming to your nose, remember. This is the preference of the food vanishing airborne. With this method, tastes remain within. A various other benefit of this method is that it offers you the simpleness and also the chance to prepare at a reduced temperature, 70 ° C/158 ° F. Let me discuss this point concerning temperature: When you prepare the “regular” way, this is higher than 70 ° C/158 ° F. In fact, boiling water is ONE HUNDRED ° C/212 ° F; when you roast, an ordinary temperature of 200 ° C/392 ° F is made use of, this is with out uncertainty far higher than 70 ° C/158 ° F. Below, mentioning temperatures we are reaching a critical point. Meat, fish too however much less, when cooking at high temperatures are ending up being challenging. This is due to the fact that the collagen (fibrous healthy protein constituting a great part of meat) contracts and also obtains harder over 70 ° C/158 ° F. Hence, the idea is to prepare listed below this temperature to maintain the meat tender. (Because using “sous vide” technology, the food sector prepares baked meat with parts of the animal that would certainly never have been baked in the past due to the fact that these parts are typically as well challenging. Since of reduced temperature.), this is only possible (Low temperature cooking could be done by different methods however you will certainly not have all the advantages of the “sous vide” technique, or all the advantages of my method. You could prepare at reduced temperatures with a typical pot. On the marketplace are electric slow cookers, readily available for any kind of form of dishes).
I give you first, below, mostly for those who already recognize how to prepare food “sous vide”, a short description of the procedure, then more details that you could review if you are interested to attempt this method: Rather than positioning the food to prepare in a plastic bag and also vacuum cleaner it, simply roll the food or wrap in at least 5 to 6 layers of plastic paper. Ensure to safeguard the plastic, then, continue the same way you would certainly with regular vacuum cleaner cooking. Certainly the moment you could maintain the food with this procedure has absolutely nothing to do with actual vacuum cleaner cooking, as there is no control on the vacuum cleaner percent in the parcel you have prepared with this method. I advise that you follow the exact same guidelines you follow for non vacuumed food. Detailed procedure Beginning with this quite fundamental recipe if you want to attempt “sous vide”, as it is really simple. After that you could adapt my method to different meats, chicken or fish or find a recipe in the one’s we suggest on this internet site. If you wish to know every little thing there is tho find out about cooking with sous vide you owe it to on your own to go to a terrific site I discovered by a wonderful cook called Mariano. On his website he has evaluations of great deals of different Sous Vide devices such as Gourmia GSV130 Sous Vide Pod Immersion Circulator Precision Cooker – Includes Digital Timer – 1200 Watts – Black – Includes Recipe Book as well as looks at all the fundamental strategies of sous vide cooking. He additionally shows you who has the best bargains today on the leading choices for immersion circulators. You will certainly be delighted with just what you could find there in terms of cooking products if you see his website.
(We are not attempting below to compete with a vacuum cleaner equipment however we are attempting to have the minimum of air within, mostly due to the fact that if as well much air remains within, the parcel will certainly drifts to the surface of the water when poaching and also the cooking will certainly be bad). The time of cooking depends on the dimension of the chicken breast. Make sure if you prepare a packed breast of chicken to adjust the cooking time to the dimension and additionally to the stuffing.