Jobs You Can Get With A Culinary Arts Degree How To Prepare "Sous Vide" – Or Vacuum Cooking

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How To Prepare "Sous Vide" – Or Vacuum Cooking

We are only talking about cooking, not about food storage, here.

Yes, without a sealing machine it is not possible to get good air in a plastic bag or a plastic bag; but it is possible to be biased “sous vide”, enough to recognize this method of cooking.

This recipe can be adapted to cook at home or in a small restaurant.

Why cook such food? What are the advantages of this method?

– You can prepare the meal a day or two, or even more, in advance. You can, store food in the fridge, or even freeze preparations, store for several weeks or a month, then reheat and serve as needed.

Imagine having a party next week with 10 people coming home. How much food we can store and store for the last day! Perhaps you would be honored with such a job. By using this method, most of the work can be done before the day of the party.

You can prepare food when you have more time, and you don’t have to rush to prepare it when guests arrive. You look calm, and of course you will solve this problem easily).

– Prepared in this way, the food is very tasty because the food cooks with its own water, the taste does not disappear in the air. Remember when you walk into the kitchen and smell all the wonderful aromas that come to your nose. This is the taste of food cooling in the air. With this method, the preferences are internal.

– Another advantage of this method is that it allows you to cook at a low temperature, 70 ° C / 158 ° F.

Let me explain this point about temperature: When you cook the “normal” way, this is higher than 70°C/158°F. In fact, hot water is 100°C/212°F; When roasting, the average temperature of 200°C/392°F is much higher than 70°C/158°F.

Here, when talking about heat we come to a very important point. Meat, fish and a little, when cooking at the heat they become solid. This is because collagen (the fibrous protein that makes up the good part of the meat) binds together and hardens above 70°C/158°F. Therefore, the tip is to cook under this temperature so that the meat is tender. (Since using the modern “sous vide” technology, food companies cook roast meat with parts of meat that could not be roasted before because these parts are usually very tough. This is possible because of the low temperature.)

(Cooking at low heat can be done with different methods but you won’t have all the benefits of the “sous vide” method, or all the benefits of my method.

You can cook it on low heat with a normal pot. There are many small electric cookers on the market, available for all kinds of recipes)

How to prepare “sous vide”, or vacuum cooking, without a vacuum cleaner.

I will give you first, here, especially for those who already know how to prepare food “sous vide”, a brief description of the process, then more to read if you want to try this method:

Instead of putting cooked food in a plastic bag and wrapping it, simply wrap or wrap the food in 5 to 6 layers of plastic wrap. Make sure to protect the plastic, then, do the same when you cook all the time. Yes, the time you can keep food with this method has nothing to do with actually vacuum cooking, since there is no control over the amount of vacuum in the package prepared with this method. I recommend that you follow the same rules you follow for non-vacuum vacuumed foods.

Detailed process

Start with this recipe if you want to try “sous vide”, because it’s easy to do. Then you can adapt my recipe to suit different types of meat, chicken or fish or find the recipe we recommend on this page.

Sous vide chicken breast

Use skinned or skinless chicken breast, stuffed or not, thawed or not according to the recipe or your choice. Use it clear or light it in the skillet before you start wrapping it to get the best roasted flavor. Meat when serving after cooking will not be crispy anymore; but you can put it in the skillet for two or three minutes to reheat it before you prepare the dish.

1- Place the seasoned pieces of chicken breast, pre-packaged, on plastic sheets.

2- Wrap the chicken breast tightly in the plastic sheet, making sure to push the meat hard while rolling to release the air. (We are not trying here to compete with the vacuum machine but we are trying to make the air less inside, especially because if there is too much air inside, the parcel will float on the surface of the water when searching and cooking. bad).

Turn five or six times around the meat to get a tight and strong enough package.

3- Make knots on both sides of the package with string or just plastic if you have enough of it. Now, the chicken breast is ready to cook.

4- Place the package in a pot of water at 70°C/158°F. Use a thermometer to make sure you have the right temperature.

5- Continue cooking for about 20 minutes, making sure the temperature is still at 70°C/158°F, checking from time to time. The cooking time depends on the size of the chicken breasts. This sample is for a 180g/6oz piece and should not take more than 20 minutes.

Be sure to cook the chicken breast to adjust the cooking time for size and texture. (If you cook with cooked mushrooms the size will be shorter than if you cook with raw meat for example.)

6- When finished, serve immediately with the sauce of your choice. (Cut the chicken breast for better presentation)

Notes

If you choose to prepare the chicken breast ahead of time, do not cook it but put it in the refrigerator for a day. If you want to serve the chicken breasts later, freeze them. Continue up to several weeks. (It is best not to store food in the refrigerator for a long time because it will start to dry out and “heat” and freeze after a few months. Make sure to freeze the meat before cooking.

If you have an electric slow cooker at home, you can use it to prepare this recipe. Fill with water and set a thermometer (if available) to 70°C/158°F.

Jean-Louis Vosgien

www.photos-and-recipes.com

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