We are talking only regarding cooking, not regarding conservation of food, below. Certainly, without a vacuum device it is not possible to acquire an excellent vacuum in a plastic bag or plastic pouch; but it is possible to have a partial “sous vide”, enough to know this technique of cooking. This technique could be adjusted for residence cooking or for little restaurants. Why prepare food through this? What are the advantages of this technique? You could prepare the food one to two days, or a lot more, ahead of time. You can, maintain the food in the refrigerator, or even ice up the preparations, store for a couple of weeks or a month, then reheat and serve when required. Picture having a celebration following week with 10 people coming home. What a big quantity of food to store and deal with the last day! You could be overwhelmed by such an activity. Utilizing this technique, a huge part of the task could already be done prior to the day of the party. You could prepare the food when you have plenty of time, and you do not need to rush to be all set when your guests show up. You look peaceful, and certainly you will deal with the situation much more conveniently).
Preparing through this, food is a lot more delicious since the food cooks in it’s own juice, the taste does not go away airborne. Keep in mind when you go into a kitchen and smell all the remarkable perfumes involving your nose. This is the taste of the food going away airborne. With this technique, preferences stay within. An other benefit of this technique is that it provides you the simpleness and the chance to cook at a low temperature level, 70 ° C/158 ° F. Let me explain this factor regarding temperature level: When you cook the “typical” means, this is higher than 70 ° C/158 ° F. Boiling water is 100 ° C/212 ° F; when you roast, a typical temperature level of 200 ° C/392 ° F is utilized, this is with out doubt far higher compared to 70 ° C/158 ° F. Right here, talking regarding temperatures we are reaching a critical factor. Meat, fish too but less, when cooking at high temperatures are coming to be hard. This is since the collagen (fibrous healthy protein making up an excellent part of meat) contracts and gets harder over 70 ° C/158 ° F. Therefore, the suggestion is to cook below this temperature level to maintain the meat tender. (Considering that making use of “sous vide” technology, the food industry prepares roasted meat with parts of the pet that would never ever have actually been roasted in the past since these parts are usually as well hard. Because of low temperature level.), this is only possible (Low temperature level cooking could be done by different methods but you will not have all the advantages of the “sous vide” strategy, or all the advantages of my technique. You could cook at low temperatures with a normal pot. On the marketplace are electrical slow stoves, offered for any kind of kind of dishes).
I offer you first, below, mostly for those that already understand exactly how to prepare food “sous vide”, a brief summary of the process, then more information that you could read if you are interested to try this technique: Rather of positioning the food to cook in a plastic pouch and vacuum it, just roll the food or wrap in at least 5 to 6 layers of plastic paper. Of training course the time you could maintain the food with this process has absolutely nothing to do with genuine vacuum cooking, as there is no control on the vacuum percent in the parcel you have actually prepared with this technique. I advise that you follow the exact same policies you follow for non vacuumed food. If you want to know everything there is tho understand about cooking with sous vide you owe it to on your own to go to an excellent site I discovered by a fantastic cook named Mariano. On his website he has testimonials of lots of different Sous Vide equipments like Gourmia Pod and also discusses every one of the standard methods of sous vide cooking. He likewise reveals you that has the most effective bargains right now on the leading selections for immersion circulators. If you see his website, you will be thrilled with what you could discover there in regards to cooking items.
(We are not trying below to compete with a vacuum device but we are trying to have the minimum of air within, mostly since if as well much air remains within, the parcel will drifts to the surface of the water when poaching and the cooking will be bad). The time of cooking depends on the size of the hen bust. Make certain if you cook a packed bust of hen to readjust the cooking time to the size and likewise to the padding.