2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Making the perfect steak is a real art known to gourmet chefs. Until recently, the preparation of delicious and mouth-watering meat was something that was kept almost a secret. This is no longer the case, after it became clear that anyone can cook an irresistible for the palate steak with culinary technology under sight.
The word has French origins and means under vacuum. It is pronounced su kind. Although the technology is only now entering mass cooking, it was created 35 years ago. Its inventor is the French chef Georges Praleu. He became world famous for his duck delicacy foie gras.
The master kept his way of cooking a secret for a long time, but in time other chefs learned his trick.
What is sous vide?
The product is placed while it is still fresh in a vacuum bag and spices are added to it. The package is placed in a pot with hot water and cooked for a certain time at low temperature.
Even if it seems easy at first glance, the technology under sight it's not that simple at all. It requires incredible precision. Even one degree more or less can significantly change the end result.
It is precisely the complexity of technology that prevents it from spreading widely in society. However, it has already taken over most of the world's restaurants.
Many world chefs are of the opinion that sous vide has radically transformed the taste preferences and culinary habits in society for the next decade, and that it is the biggest change in kitchens since the mass introduction of the microwave.
Apart from giving food an amazing taste, the technology has many other advantages. On the one hand, it allows cooking at a very low temperature, which preserves the valuable substances in food. On the other hand, the food is tender, juicy and tender. In its preparation almost no fat is used and the products are not oxidized.
In sous vide, cook at a temperature in the range of 50 to 69 degrees. Each product requires certain cooking conditions - for example, the veal needs 48 hours at 60 degrees to be ready. Immediately after the heat treatment, the food must be cooled sharply to stop the process.
Experts claim that the use of this revolutionary technology not only gives the food an incredible taste, but also saves a lot of energy costs and unnecessary and usually harmful products.
Recommended:
Pasteurization Technology
Pasteurization is a type of canning in which what is pasteurized can last longer than if it is unprocessed or fresh. The method of pasteurization was invented back in 1862 by Louis Pasteur and Claude Bernard, who studied the processes of fermentation and is widely practiced today, especially when it comes to storing milk.
A Man From Smolyan Region Makes Cheese Using 5-century Technology
A 60-year-old man from the Smolyan village of Borikovo has been making cheese using five-century technology. Cheese master Salih Pasha comes from a shepherd family and is familiar with the secret of the specific cheese from his great-grandfather.
Wine Day: How Does Fermentation Technology Work?
In Bulgaria, many households produce their own wine and brandy, especially if they have their own raw materials for making them. It is important to know what varieties of grapes should be used and especially what is required for their fermentation.
Canning Technology
We can hardly imagine today the time when canning has not yet been discovered, because it is through canning technology that we can keep our products for a much longer time and eat fruits and vegetables, even when they are not in their growing season.
Time For Pickles - Technology And Subtleties Of Preparation
In our country, the preparation of pickles is a tradition that continues to this day according to recipes left by our great-grandmothers. Almost all vegetables are suitable for winter cooking, and the conditions are only to be healthy, ripe and well washed.
