You tried to cook on the grill and in the barbecue, using the technique of washing fry, fry, cook, bake. However, most often your protein foods either half-baked or overcooked. This simple method will allow you enjoy perfectly cooked meat every time.
I was sitting in a bar with my friend when suddenly on my phone the timer rang. A friend asked if I was in a hurry to meet with some beauty. Alas, no, I answered. It was just a reminder that my chicken has been cooking for an hour.
“Maybe you should go home and take it out of the oven?” – said he.
To which I replied: “Everything is fine, I prepare it using technology su-view. ”
When I got home a couple of hours later, I assured my friend that the chicken not only not spoiled, but also tastier than ever: soft and juicy. If you eat a lot of poultry (or beef, fish, pork), and you’re tired of choking on overdried, “rubber” and tasteless meat, you should definitely try the su-view method.
- What is su-view technology?
- How to cook in technology su-view?
- Is it possible to cook food in su-view?
- Is it safe to eat su-cooked meat?
- What are the benefits of cooking using the su-vid technique?
What is su-view technology?
The Sous Vide method, which is translated from French “in a vacuum” is a cooking method that in one way or another form known since the VIII century. Only in the 1970-80s with the beginning mass application of plastic, this technique has become popular in most top class restaurants. It later spread to catering, hotel industry, manufacturing companies airplane food, and now it’s also in our kitchens.
Su-view allows you to flawlessly cook any food from meat to vegetables, custards and cakes. Don’t worry to create vacuum you do not need any sophisticated devices: airless cooking space you will easily make with my own hand.
How to cook in technology su-view?
You will need a su-view device, a pan with water, a vacuum bag and binder. Also take care of access to the mains and arm yourself for hours.
To make chicken breast, fill the pan with water, fix the su-view device on the pan with the clamp, and set on it the temperature of heating the water to 65 degrees Celsius.
Next, salt and pepper the chicken breast, add seasoning or herbs of your choice, and dip it all in a plastic bag with vacuum clasp. Because the chicken will have to be completely immerse yourself in water, remove as much air as possible from the bag before closing it. As soon as the su-view display shows desired temperature, dip the bag into the pan, fasten it to the edge of the dishes with a binder. Make sure the chicken is completely covered. water.
If part of the meat is visible from the water, squeeze more air out of package. You can open the corner of the package and release excess air manually, or suck it through a cocktail tube. When the chicken will be under water, time the clock or wound timer, and go do your own thing.
In just an hour (or two if the chicken was frozen) you You can feast on the beautiful, not too hot (temperature 65 degrees), juicy and flavorful meat. It will be so tender that you can cut it with a fork and it will be saturated with the aromas of all herbs and seasonings that you put in the package. If to your taste the chicken is not ready, just hold it in 65-degree water yet 10-15 minutes.
If you want to cook a New York strip steak, set on 54 degrees, and leave the meat in the water for an hour. Usually I season meat only with salt and pepper so as not to interrupt the taste. After that, you can cook a steak or any other kind of meat, quickly frying it in a pan with a drop of creamy or vegetable oil. This is done only to give meat mouth-watering appearance – it will already be ready for use.
To cook salmon, sprinkle it with sea salt, add fresh or dried dill, sprinkle with lemon juice, dip it in bag, and cook for 45 minutes at a water temperature of 46 degrees. Not remove the skin: it will be easier to get the finished fish out of the bag. On the to her skin she will easily slip out of the package right onto your a plate.
Barbecue ribs can also be cooked using the su-view technique. For this grate or grease them with barbecue sauce, load in a bag, and cook them for about 12 hours, heating the water to 74 degrees. Add water to the pan periodically to keep ribs covered with liquid. As a result, the meat will be so soft that it will separate itself from the bones.
The method is also suitable for making wonderful caramelized carrots: for this, put carrots, butter, sugar, salt, and cook for an hour in 84-degree water. By the way this time and temperature mode is suitable for any vegetables.
Is it possible to cook food in su-view?
Preparing a dish using su-view technology is quite difficult. Grilled or in the oven, food reaches readiness quickly at high temperature. Left unattended, the dish immediately heats up to temperature of the heat source itself, and it will go bad. In technology su-view product can not heat stronger than water temperature, in which he is. And the water temperature in turn controls the device, not allowing it to warm above the set values.
The only moment: you can not leave food in the water for too long. For, say, 6 hours, your steak or chicken will turn into porridge. But even if you cook them extra 2-3 hours, it’s okay will happen. Try cranking it with a grill!
Is it safe to eat su-cooked meat?
You must have heard that food bacteria begin to multiply. at a temperature of 5-60 degrees Celsius, and that chicken should be cook until it warms inside to 74 degrees, and pork – up to 71 degrees. It’s all true, but in cooking it is useful and healthy food the right combination of temperature plays an important role and time.
Once the inside temperature of the chicken reaches:
- 58 degrees – cook it 68.4 minutes
- 60 degrees – 27.5 minutes
- 63 degrees – 9.2 minutes
- 65 degrees – 2.8 minutes
- 68 degrees – 47.7 seconds
- 71 degrees – 14.8 seconds
- 74 degrees – you can safely eat chicken immediately
As soon as the chicken is warmed to 74 degrees, all bacteria, indeed perish. But you can also get rid of pathogenic microflora, just cooking chicken for a while, supporting it internal temperature is not higher than 58 degrees. As you see from tables, with an increase in internal temperature to 65 degrees (temperature of cooking chicken using the su-view technique) all bacteria die in 2.8 minutes. The remaining time is needed to add meat optimal consistency.
Cooking time and temperature may vary, but the bottom line remains the same: su-view technology consists in a long cooking at low temperatures to food (whether beef, pork, poultry or fish) has become absolutely safe for use.
At first, I was worried about the idea of cooking meat in a plastic package. If this also bothers you, buy a silicone bag: from it is guaranteed no chemicals can leak into your the food.
What are the benefits of cooking using the su-vid technique?
- Cooking is easier. You can place several packages in one pan, adding to each of different condiments. Just dip the bags into the water timer, and forget about them while you do the rest dishes.
- For the money spent on the purchase of the device, you get immeasurably more. In most cooking methods meat is reduced in volume due to moisture loss. And in the technology of su-view it retains all its juices.
- You have more control over the process. cooking. By slightly adjusting the temperature of the water, you can get your favorite steak and softness.
- No need to wash a mountain of dishes. The device is a su-view all time is in hot water so you can just rinse its water. The food is prepared in a plastic bag, which you can either wash or discard.
Su-view devices differ in quality and price. My model is Anova cost me about 5700 rubles. It works properly heats a large pot of water to the right temperature, letting me adjust its value to tenths of a degree. You can online find a lot of recipes for su-look, according to which you easily cook any dish from ribeye steak to pork tenderloin, cod with lemon, Japanese egg custard and vegetable frit.
You can even make vanilla cake with chocolate icing, But that’s another story.