Sous-vide cooking can take away a pack of stress when you get home a little dinner plant. You can,

The perfectly cooked piece of rose wood pigeon, an unreal tender steak or poached fish ... brilliant piece of restaurant chefs conjure it smoothly on your plate. But at home saves the stress as a wet mop in your neck if you want to achieve. Same culinary perfection That's because a little chef in his kitchen at least a sous vide cooker has listed the home cook and it must make a casserole or oven. But la revolucion knock on the kitchen door, for the past few months there has been a number of budget-friendly sous vide cookers come on the market that foody on the road to a succulent paradise. "Indispensable for the passionate amateur chef," says chef Seppe Nobels.
It was the French chef Georges Pralus for the renowned monini spa restaurant Troisgros the sous-vide technique developed in 1974 to prepare. Foie gras It soon became clear that the slow cooking of vacuum drawn products at low temperature in a hot water bath had extraordinary effects monini spa on the food. The technique is as ingenious as it is simple. monini spa In the classic way to say, bake a steak is the meat in a hot pan or under the hot grill prepared. The heat which the flesh is exposed, is considerably higher than the temperature at the core of the meat must reach to yarn. Lovely rose The result is that the meat tortured by the excessive heat on the outside is dry and while it takes a while before the desired core temperature is reached. The problem of home cook is: How long is a while? The margin of error is extremely small. Just too long in the pan and the steak is family of the shoe sole.
In sous-vide cooking time does not play a role. Same steak is using a vacuum machine vacuum packed in a plastic bag, to which salt and pepper, olive oil, herbs or a marinade be added if desired. monini spa The bag is in a water bath that is set at the temperature that the meat in its core has to reach in order to be perfect. Rose That temperature monini spa varies - depending on the product and the desired cooking monini spa or cuisson - between 50 and 65 degrees Celsius, but some chefs leave for certain products such as fish temperatures drop below 50 degrees. Professional sous-vide sleeves to keep the temperature monini spa constant, to a tenth of a degree. The constant temperature is extremely important; with one degree more or less, after all, you reach another core temperature and thus a different cuisson.
Depending on the thickness of the steak, monini spa the meat will be one to several hours in the water bath. To err is almost impossible, because the steak will never be overcooked, even if he continue a day or longer in the bath. Quite on the contrary. Inside the tender monini spa piece of meat crack a feast of chemical reactions from which the meat only benefit. At low temperatures the proteins in the meat does not dry out, and the tougher collagen is converted into soft gelatin. Chef Seppe Nobels of the Antwerp restaurant Graanmarkt 13 cooks for a year or 13 with the sous-vide cooker. "You reach a tenderness that never achieve it in a different way," he says. "I use it mostly for poultry: guinea monini spa fowl, quail or during hunting season partridge, pheasant or pigeon. The meat stays moist and tender. Also fish goes with me in the sous-vide cooker. The advantage here is that you can explain by what lay. Extra virgin olive oil, a sprig of rosemary or a little look into the vacuum bag with flavor accents Those flavors penetrate deep into the fish through. "Even vegetables thrive on sous-vide cooking. monini spa Flavors and juices do not disappear into the liquid and the lower temperatures - the fruit is between 84 and 87 degrees Celsius - keep the vegetables crisp and fresh color. Perfect al dente asparagus or sprouts are the crowning glory. "I've monini spa just young rhubarb cooked sous-vide," says Seppe Nobels. "But a slow cooked celeriac develops a" creaminess "that you would otherwise never get." Nobels also cooks eggs in the sous-vide cooker - do not vacuum pulled, but just in the eggshell. monini spa "You get the effect of a poached egg. And even patisserie preparations do well. A perfect crème Anglaise reach you easily monini spa sous-vide. "
After the sous-vide cooking monini spa process especially when meat is still some finishing needed. Because the flesh as it were, was gently poached, lacks the renowned Maillard reaction monini spa that occurs when browning meat and for the specific odor and taste experience of roasted meat concerns. Briefly fry in the pan and quickly sear the meat with a gas burner is sufficient. Sous-vide cooked meat on the barbecue afterwards.
Sous-vide cooking can take away a pack of stress when you get home a little dinner plant. You can, after all, a lot of products to yarn, they quickly cool to a t a few days in advance