Conversations about sous vide often begin and end with “it makes a good steak.” This is very true, but very short-sighted.
NS why The characteristics of vacuum cooking are clear. The function of this device is to bring everything that can be put in the bag to the correct temperature and eliminate many of the difficulties of constant temperature probing in the cooking process.But that feature is a bit worth it I thought more than a simple and delicious steak..
“I think a lot of people still think it’s this great way to boil your food,” said longtime chef Nick Gavin. Chef Steps, A huge online education and learning community for cooking. “It’s like a modern jar.”
Sous vide provides a constant temperature, and when the door is opened, the oven is turned on and off, losing a very high temperature. The oven is trying to bring the meat to the temperature of the 140’s, so it’s a bit pointless in terms of internal temperature, but since it’s cooked in the 300’s, the window between the bottom and bottom is very small. Overcooked.
If you’re about to start vacuum cooking, Gavin has given us more details on how to do it and the tools at hand.
How to do
1. Prepare and preheat the vacuum vide.
Preheat the vacuum vide to 140 degrees Fahrenheit in a pan or container large enough to keep the meat fillets submerged. If you want to add seasonings, apply your favorite seasonings and oil to the pork shoulders and buttocks. Put the meat in a sealable bag.
2. Cook for 24 hours.
Turn on the vacuum and leave the meat in the pan for 24 hours. Make sure it is completely submerged and check the pot regularly as you will need to add water as it steams. (Chef Steps can find recommended vacuum cooking time and target temperature here.. )
3. Divide into steaks in advance and freeze.
Remove the meat from the water bath and let it cool at room temperature for 1 hour. Then take it out of the bag and cut it into chop-sized pieces. Place the chops in individual resealable buggies and freeze.
4. Reheat the meat.
Reheating can be done in a sink or microwave, but Gavin says reheating using the sous vide itself is faster than a sink and less damaging to meat than a microwave.Charts can be found online, or just use A very informative guide to Chef Steps In the subject.
5. Cut the chops and enjoy.
Heat the cast iron frying pan to the end (about 10 minutes). After heating, oil the frying pan, put the meat in the frying pan and burn it. Hold the frying pans on both sides long enough to reach the desired shear. Alternatively, use a kitchen torch to scorched the surface of the meat to create a crust.
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https://www.gearpatrol.com/food/a37928667/how-to-sous-vide/ How to vacuum like a chef