Image via WikipediaFor the final post today, here is a good article, copied in full from the source, and it discusses sous vide cooking. As I found out, it is good, but it doesn't apply to all. Who knows, just one day, somebody will again do some research, which extends the application of sous vide?
Will it be you?
Enjoy!
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What Is Sous Vide Cooking ?
Posted on January 02, 2011 by cooking guru
For anybody who is a chef or maybe an enthusiastic amateur chef, you’ve probably heard the term Sous Vide. It’s a relatively new cooking practice that appears to be trendy with chefs and is now coming into the everyday home with the release of the Supreme water oven. This informative article will take in what Sous vide cooking is all about.
Sidebar: Get your own sous vide machines and start using this innovative technique at home today
Therefore Sous Vide means under pressure in the French language. It was a method to cook foods that was formerly started by commercial food businesses. It was adopted by a French Cook during the 1970′s and since then it’s popularity has steadily grown. Now chefs with or without a Michelin star have doubtless tried the technique and now the common home cook can try it as well.
The practice involves sealing a portion of foodstuff inside a vacuum pack and then cooking it in a water bath.
Sounds simple enough. The concept is that the food is sealed as if in a vacuum using a plastic coating. When the item is placed in the water oven it cooks but because there is nowhere for the juices and goodness of the foodstuff to go, it stays in the food itself.
Therefore the food can retain all its goodness and a wonderful taste. Not a hint is lost to the surrounding environment or degraded due to the cooking process.
Sidebar : Get more details on this cooking method, including sous vide definition
Moreover because the meals are cooked in an unusual way (in water but sealed from the water) it has a different texture than the eater is perhaps used to. This means the eater is in for a delight – a new eating event even though the ingredients are well known and have been used numerous times before.
You are able to cook basically anything using the Sous Vide practice however it seems that meats are the preferred varieties of foodstuff to go into a water bath. The Sous Vide effect on meat is to make it tender.
Folks express how cheap cuts of meat can seem like Fillet Mignon after being within a water bath for a few hours. You can actually either sear the steak before it’s vacuum sealed or when it comes from the water oven.
Furthermore, one may put seasoning as well as a marinade with the meat and cook it inside the water oven. The results are purported to be delectable.
As previously stated, Sous Vide cooking in the home has become available to the common person using the Supreme water oven and Demi oven. You may try this modern new approach to cook food from the ease of your own dwelling. Better still, invite some friends round and have a dinner party.
Learn more about these new appliances, including the sous vide cooker
Sidebar: Get your own sous vide machines and start using this innovative technique at home today
Therefore Sous Vide means under pressure in the French language. It was a method to cook foods that was formerly started by commercial food businesses. It was adopted by a French Cook during the 1970′s and since then it’s popularity has steadily grown. Now chefs with or without a Michelin star have doubtless tried the technique and now the common home cook can try it as well.
The practice involves sealing a portion of foodstuff inside a vacuum pack and then cooking it in a water bath.Sounds simple enough. The concept is that the food is sealed as if in a vacuum using a plastic coating. When the item is placed in the water oven it cooks but because there is nowhere for the juices and goodness of the foodstuff to go, it stays in the food itself.
Therefore the food can retain all its goodness and a wonderful taste. Not a hint is lost to the surrounding environment or degraded due to the cooking process.
Sidebar : Get more details on this cooking method, including sous vide definition
Moreover because the meals are cooked in an unusual way (in water but sealed from the water) it has a different texture than the eater is perhaps used to. This means the eater is in for a delight – a new eating event even though the ingredients are well known and have been used numerous times before.You are able to cook basically anything using the Sous Vide practice however it seems that meats are the preferred varieties of foodstuff to go into a water bath. The Sous Vide effect on meat is to make it tender.
Folks express how cheap cuts of meat can seem like Fillet Mignon after being within a water bath for a few hours. You can actually either sear the steak before it’s vacuum sealed or when it comes from the water oven.
Furthermore, one may put seasoning as well as a marinade with the meat and cook it inside the water oven. The results are purported to be delectable.As previously stated, Sous Vide cooking in the home has become available to the common person using the Supreme water oven and Demi oven. You may try this modern new approach to cook food from the ease of your own dwelling. Better still, invite some friends round and have a dinner party.
Learn more about these new appliances, including the sous vide cooker
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