At the start of every new year, we make nutritional promises to ourselves: Eat more of this. Drink a little of it. Sometimes we succeed. Oftentimes, we give up and go back to our old habits.
This year, instead of restricting ingredients or materials, why not learn a new technology? By substituting sautéing for normal visible cooking, for example, you can reduce fat, lock in nutrients, and save on leftovers—not to mention make cleanup quick.
What is su fed?
In the 1970s, French chef Georges Pralos discovered the sous vide method when he was trying to preserve a precooked-sized piece of foie gras at Troagros. He sealed them in a vacuum bag and cooked them by bathing in hot water, which reduced shrinkage by 35%. At the same time, he accidentally realized that it had significantly enhanced the flavor of the dish – voila!
Sous vide is a French word meaning “under vacuum,” and is defined as “a raw material or raw material containing intermediate foods cooked under controlled conditions of temperature and time within constant-temperature vacuum bags.”
It’s actually a lot easier than it sounds, and achievable for home cooks at almost any level.
“Sous vide is simply cooking food in a sealed bag at a constant temperature,” said Rowena Murakami, who manages cooking content for the Tiny Kitchen Divas blog. “Water temperature is the exact temperature at which you want to cook food.”
For example, if you want to cook a rare cut of beef, which has an internal temperature of 125 degrees Fahrenheit, you can place it in an airtight plastic bag filled with aromatics (herbs, spices, and pickles) in water at the same temperature. At least an hour.
What are the benefits of Su Vid?
You can cook almost any type of food the video way. Using this technology allows uniformity throughout the protein – eliminating a result that’s moderately rare on the thick end but performs well on the fine end.
Video cooking prevents mites from reaching the food, and eliminates the risk of foodborne illness. It also blocks oxygen, which can”destabilize nutrients,” Matt Rojas, who previously worked as a chef at Rouge et Blanc and Eleven Madison Park, told HuffPost.
In fact, Sous Vide is the best way to preserve vitamins and minerals. a 2017 study published in the journal Food Science and Nutrition Compare the nutritional content in 50 samples of legumes and grains prepared by different cooking methods. He. She It concluded that “sous vide is preferred because it provides products with a higher concentration of minerals.” [magnesium, potassium, iron, zinc, and copper] compared to those cooked with traditional cooking.”
Sous vide also has some hidden benefits. For example, by video cooking, you will not inadvertently consume harmful chemicals from a scratched non-stick frying pan. Additionally, “yYou eliminate the risk of unwanted substances that harm the body due to the charring process, such as nitrates, ” Dietitian and medical consultant Heather Hanks, who works with her BCN . Medical Solutions.
How do you sew a tip?
Both dry and wet proteins, vegetables, and starches are usually vacuum sealed prior to video cooking.
“Vacuum sealing is a great way to preserve divided protein, vegetables, and more before you cook your video,” Lauren King, Brand Director of provide foodAnd Tell HuffPost. “It creates an airtight seal that ensures that no water and air can seep into the bag during the cooking process.”
Annie Singer, founder of RecipleA recipe platform that is fair to creators, said that in addition to reducing waste, it’s also a smart way to cook for the future.
“You can use ingredients before they spoil and freeze to extend their shelf life, and always have healthy meals on hand, ready to use,” Singer said.
In fact, when you reduce Oxidation, you need less salt, spices, fats and additional flavors. You can then use the last bit of cilantro, half a garlic clove, a dash of sauce, and/or a pinch of salt and/or a little oil for just a mouthful of taste.
After the food is prepared, it is cooked immersed under water, which must be kept at a moderate temperature for a specified period of time.
Do you need a vacuum sealer?
A vacuum sealer, which comes with pre-made bags and customizable wraps, is not necessarily necessary.
“All you need is some Ziploc bags, a bowl of water, and the food you want to cook,” said dietitian Nadia Sharif.
Likewise, Rojas would not do that Use a vacuum sealer. I summarize his steps: “Use a regular ziplock, put the meat in, whatever aromatics you like, and a bit of oil to fill in the little air pockets that sometimes appear under the meat. Next, seal the bag except for an inch. Gently submerge the bag while pushing all the air out. When you’re convinced to remove it. Shut down Ziploc completely.”
Do you need a SOS VCR?
A specialized device – called a submersible circulator and/or water furnace – is also unnecessary (but useful). You can use a container of water, a waterproof thermometer, and heat-resistant clips.
“However, “If you want to invest in a device to make the process easier, that is definitely an option available as well,” Sharif said. It must be my favourite PolyScience Sous Vide Professional. It has a timer and can be set to different temperatures, so you don’t have to worry about overcooking or overcooking food.”
“A video souss machine cost $1,200 and only fine restaurants would have it. Worse, the equipment was tough and broke a lot.” “I was shocked when I bought my first Anova Culinary VCR. Now I have three of them and I still use them to this day – years of use without any issues!” Check out our favorite VCRs here.
If you don’t care to add another machine to an already full kitchen, at least follow the tip SpringHill Suites by Marriott Panama City Beach Chef Manuel Rodriguez.
“The product must be able to circulate water around it at all times during the cooking process. Rodriguez said it’s extremely important for your product to be fully infused. “Finally, timing and temperature are important. There are many applications that can help do this if you are not sure how to calculate cooking.”
What are the cons of sous vide?
If the sous vide method is so easy, with a small learning curve and a lack of equipment, why shouldn’t every home cook do it?
One big reason, according to Singer: plastic waste.
“[Because] Sous vide involves vacuum sealing or using single-use plastic bags, and you will produce more plastic waste than you would if you were baked, grilled, or boiled.”
This factor is unattractive to some people, although a significant reduction in food waste can ease guilt.
But on another note, “The cooking method is much slower than other cooking methods. A medium-sized steak takes one to four hours to cook, and you may still want to throw it on a hot griddle to roast.”
Rojas agreed, adding that a protein cooked this way can look like “Anemic and not appetizing when it comes out of the bag.” Instead, you’ll have to brown them over high heat if you want a nice brown crust.
“Another downside is that the meat is wrapped in a bag and separated from the other items in the dish, so you can’t use it to flavor anything else in the dish,” said Rojas.
Sheriff also noted that it’s not the best way to eat a quick meal during the week.
“If you, like me, are a busy person, it may not be the best approach for you – unless you do it on the weekends or when you are free,” she said.
On the other hand, “IIt’s the perfect choice for people who work from home because you can set dinner to cook in the early afternoon and it will be cooked perfectly by the time you finish work,” said the singer.
The key, as in all things cooking, is preparation. Plan a wet January with batch cooking, vacuum sealing, and vacuuming. You can see so many improvements in your health, nutrition, and overall food costs – while upping the game of flavor and tenderness at the same time – that you may never have to make a decision again.
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All you need for sous videos