Sous
Vide is a unique way of cooking food under vacuum. This is a very
awkward and complex sounding way of cooking. The process involved
here is very unorthodox. Here, the food is sealed under vacuum and
cooked for 72 long hours in a water bath where the temperature
remains consistent. In spite of its unusual way of coking, there are
two things that are very appealing. Firstly, cooking in this method
will give you a healthier food than the natural way of
cooking. Secondly, as there is a vacuum, the nutrients, the aroma,
the unique texture remains intact giving it the perfect blende needed
before serving it.
After
knowing the importance of Sous Vide, it is very important to
know about the basic equipment,
this form of cooking needs.
Vacuum Sealer Machine
The Vacuum Machine, Machine Sous Vide in French, are the machines
intended to create vacuum around the food. Mostly they are used by
people packaging the food under vacuum for storage. This concept
which is popularly known as Emballage Sous Vide in French is carried
out in most places of World. But, it has use in this form of cooking
as well. It helps in creating a vacuum around the food by completely
eliminating the air surrounding a piece of food and then sealing a
plastic cover around it. Now, the cover along with the food becomes
eligible for cooking. It is easy to seal solid food better than the
liquids.
Water Bath
A
Water Bath is a small water reservoir which holds the vacuum
packed food for cooking. The Water Bath contains water maintained at
a consistent temperature throughout the process of cooking. There are
several models available with different sizes according to the use.
The home makers can even make their own water bath by having an
immersion circulator. The water is filled inside the tub and the
immersion rod inside the water. With a fixed temperature set the
cooking process is carried out.
Emballage Sous Vide is carried out in many places as opposed to the
cooking method discussed above.
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