There is no denying that the right temperature is definitely key with this cooking method. With this method, you must vacuum seal your food in plastic bags then cook in a water bath. Basically, with this method you could cook your food from the inside out with the use of low temperatures.
With the standard way of cooking, higher temperatures are definitely more common. Once you have reached the desired temperature, you take it out of the flame and serve. This can then result in your food being cooked on the outside but not enough on the inside. And worse yet, you could have meat that is charred or burnt on the outside and raw or undercooked meat inside.
As long as you use the right temperature, you could have perfectly cooked meat both inside and even out. Another great thing about using this method for cooking is that you can in fact preserve all of the meat's natural juice and flavor. Meat along with fish will never go dry again. Leakage or seepage of food juices in the cooking water is not a problem that you have to worry about because food is cooked in a sealed bag. You can be sure that all of your dishes will be full of flavor. Plus, this style also makes the food a whole lot easy to store. Once sealed in a vacuum bag, it could last in the ref for a long time.
Many professionals also turn to this method because of its convenience as well as reliability. Basically, all you really have to do is season and pack the food, cook it in the water bath, and simply wait til it is done.
You have to know though that this method takes longer than other standard methods. However, you could be assured that the food quality that you get from your sous vide cooker is surely worth the wait. Just keep in mind that the temperature can either make or break your dish.
With the standard way of cooking, higher temperatures are definitely more common. Once you have reached the desired temperature, you take it out of the flame and serve. This can then result in your food being cooked on the outside but not enough on the inside. And worse yet, you could have meat that is charred or burnt on the outside and raw or undercooked meat inside.
As long as you use the right temperature, you could have perfectly cooked meat both inside and even out. Another great thing about using this method for cooking is that you can in fact preserve all of the meat's natural juice and flavor. Meat along with fish will never go dry again. Leakage or seepage of food juices in the cooking water is not a problem that you have to worry about because food is cooked in a sealed bag. You can be sure that all of your dishes will be full of flavor. Plus, this style also makes the food a whole lot easy to store. Once sealed in a vacuum bag, it could last in the ref for a long time.
Many professionals also turn to this method because of its convenience as well as reliability. Basically, all you really have to do is season and pack the food, cook it in the water bath, and simply wait til it is done.
You have to know though that this method takes longer than other standard methods. However, you could be assured that the food quality that you get from your sous vide cooker is surely worth the wait. Just keep in mind that the temperature can either make or break your dish.
About the Author:
Are you thinking about getting a vacuum sealer for your kitchen?Click here and check out the VacMaster. But if you want to know more about sous vide cooking altogether, go to http://sousvidemachines.org.
No comments:
Post a Comment