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Food preservation is a point of interest for everyone, and one of the increasingly used methods to achieve this is vacuum sealing or the sous vide technique. Find out what it is and some tricks that will help you cook deliciously.
The sous vide technique removes the air from a package to protect and preserve its contents: food, household, industrial products, etc. Particularly effective for food preservation, vacuum packaging is now also used in catering (and beyond) for certain types of cooking.
Sous vide cooking technique — recipes.
Sous vide is an innovative and healthy way of cooking. Dishes cooked with this technique retain their nutritional qualities and intense taste.
It is relatively simple to achieve the best results if you have the necessary kitchen equipment for cooking food.
The appearance of affordable but also high-quality sous vide cooking devices has pushed the boundaries of the professional kitchen. Now, every amateur chef can cook like a chef at home if equipped with Typhur sous vide machine and another one for vacuum cooking.
Beef tenderloin with asparagus recipe, sous vide — Method of preparation:
Clean the beef muscle, remove all the connective tissue, and then make portions of 250 g. Add a piece of muscle, 20 g butter, 1 clove of garlic, 1 sprig of rosemary, and one woodpecker. Season with salt and pepper.
The procedure is repeated for all the pieces of meat. It is emptied. Set the sous vide cooker to 58°C for one hour. When the sound signal is received that the water has reached the set temperature, add the bags of meat previously emptied. After an hour, the meat should be cooked medium. It can be pan-fried in olive oil to create a delicious crust.
You can continue flavoring the meat in the pan with the resulting sauce in the bag in which it was cooked, you can add butter (according to taste and according to each person’s diet, of course).
Wash the young asparagus well, put in a vacuum bag with olive oil, butter, garlic, salt, and pepper. Cook using the sous vide cooker at 85°C for about 15 minutes. Cooked in this way, asparagus will become delicious and healthy.
After the pieces of meat have been left to rest for 7 minutes, they can be mounted on a plate, along with the asparagus spears.
Sous vide pork neck — Method of preparation:
The pork is being prepared. Mix all the spices in a salad bowl. Sprinkle the spice mixture over the pork, wrap it in a resealable bag, then seal. The meat can be refrigerated for 2 days, frozen for 6 months, or prepared immediately.
Set the sous vide machine to 57°C or 60°C. Cook the meat for 3 to 6 hours, then it can be prepared or chilled by submerging the bag in a bowl of ½ ice and ½ water and refrigerating for 2 days or frozen for up to 6 months.
Glaze: For the glaze, combine all ingredients in a saucepan and simmer over medium heat for about 30 minutes. The frosting will thicken; therefore, mix it in occasionally.
Heat a grill pan over high heat. Remove the meat from the bag and pat it lightly with a kitchen napkin. Place the meat on the grill for one minute.
Brush the top with the glaze, then turn over and repeat the process a few times, brushing the meat with the glaze each time. Remove from grill and brush again with glaze. Serve with vegetable risotto or a fresh vegetable salad, as you prefer.
So, to summarize the advantages of the sous vide cooking technique, we must remember the following:
- The flavors and nutritional properties of the food are preserved because low cooking temperatures are used, and the cooking is done in its juice.
- The food is healthier because it is cooked at an optimal temperature for each ingredient (heat stress is avoided)
- The meat is cooked evenly, at the same temperature outside and inside.
- Precise temperature control prevents heat stress, which is the main factor of spoilage Food does not lose weight when cooked at a low temperature.
- It is a precise cooking style, the error of sous vide cookers being very.
- small, which makes cooking accessible even for amateur cooks
- The results obtained are exceptional, cooking near perfection every time.