Română
The word Sous-Vide makes you think of an elaborate food preparation technique, the secrets of which can only be learned after many years of study. The truth is that once you learn the basics, the whole process is pretty simple.
Obviously, in order to go beyond the status of a beginner, you have to experiment with various foods and temperatures. You also need to follow certain rules if you want to improve your chef skills.
How to properly prepare the steak in Sous-Vide
Boiling the meat in a special bag is a bit out of the ordinary. This less conventional method allows you to preserve the flavor of the food and prevents culinary accidents in the “ash on the outside and raw in the inside” category.
The beef tenderloin is juicy, the lamb chop melts in your mouth and the turkey breast is delicious, as long as:
- you add a little oil in the vacuum bag so that the meat retains its natural shape
- you salt the food in the right amount: brine acts on strong muscle tissues, breaking them down; moreover, iodine prevents a decrease in the volume of fluid
- you cook chicken, duck or goose breasts and legs separately
- you dip the slices of boiled meat in cold water before placing them in the freezer
- you choose herbs and spices carefully; some of them have a very strong taste that can cover that of the steak if they are left in the bag for too long; onion, garlic or thyme influence the aroma of the food, therefore we recommend using their dry version
- you brown the slices of beef, pork, or game slightly before putting them in the Sous-Vide cooker
- you make sure the vacuum bag is permanently covered with water
How to prepare fish and seafood by the book
Fish meat is a challenge even for experienced cooks and housewives. A moment of inattention and the salmon fillet gets a rubbery texture, hard to cut and chew.
Seafood is usually prepared just before serving. The guests looking forward to the cuttlefish platter and your desire to prepare everything as soon as possible can be sources of stress.
When you work under pressure, mistakes are inevitable. Using the Sous-Vide method, their number and frequency decreases. In a water bath you do not destroy the fish by overcooking, and the octopus has enough time to become a delight for the taste buds.
You’ll amaze your guests if:
- you remove the skin of the fish after it has boiled
- you use the “searing” method in case of fish slices that are too delicate to be fried in a pan; this procedure is applied after and not before boiling
- you moderately add vinegar or any other liquid to the embossed (corrugated) bag
- you use paper towels to dry the pieces of fish after removing them from the Sous-Vide bags; this will make the grilled meat look much more appetizing
How to cook crispy vegetables in Sous-Vide
Inserted in vacuum bags and then in a Sous-Vide cooking machine, the vegetables retain their unique color, shape, and taste. Thus, you are sure to avoid their fragmentation and transformation into an unsightly puree.
To get enviable results you need to:
- you boil the potatoes, the carrots, the beets, or the broccoli for a long time
- you seal the bag very well; there should be no air bubbles between its walls and food; this situation causes uneven boiling of the preparation
How to treat your guests with Sous-Vide style desserts
Fruits can be cooked and compressed like vegetables, preserving their natural shape, flavor, and color. The water bath is the perfect replica of the “Bain-marine” – a method used to make cream cakes.
Now, pears cooked in wine or figs covered with honey have a good chance of becoming the main attraction of a hearty lunch.
Your sweets will be five stars if you:
- set the temperature correctly so that the chocolate retains its velvety and satin texture
- boil condensed milk in a water bath at a temperature equal to 85°C to obtain the most delicious “dulce de leche” or “milk-jam,” as we like to call it
- all the ingredients are fresh and of superior quality
Sous-Vide is a method of cooking that can be easily learned and mastered. You need vacuum bags, a sealing device and a cooking machine specially developed for this culinary technique.
We invite you to visit our online store and discover the full range of products intended for the Sous-Vide process.