Sous vide is a cooking technique that allows you to cook food at a precise temperature.
Sous Vide from MRC Allows to cook better without any effort at all.
This is a cooking method developed in France. Place the meat or chicken or fish or vegetables in vacuum-sealed bags, the food is put into a water bath at a precise temperature and a uniform circulation of 62 degrees Celsius over a set period of time.
Molecular cooking is common in home cooking, in restaurants and in the institutional kitchen, it allows for consistency of cooking.High-end restaurants have been using sous vide cooking for years
When choosing a heating element, the size of the pot or tub should be considered.
Advantages of Sous vide cooking
- Use precise temperature control with water flow.
-Maximum extraction of the raw materials
-Consistent results of in food
- There is no worry that the food will be overcooked
- Healthier cooking
- More durable
- Cooking in SousVide allows uniform cooking for each part of the meat
Best Foods to Cook Sous Vide
Biscuits, meats, fish, desserts, vegetables, sausages, French fries, pork
What is the difference between the familiar method of cooking in a pot with water and the method of cooking in a vacuum?
When cooking in a pot, it is not possible to set the temperature we want exactly upwards.You can try to increase or decrease the flame as needed, but the level of accuracy and heat dissipation in the pot will never be perfect.In contrast, the vacuum cooking method makes it possible to maintain a uniform temperature of the water with an upward accuracy by using a special immersion circulator.Also, food cooked directly in water loses much of its flavor
In order to cook in Sous Vide, Three items are needed:
-Special bags that are suitable for packaging and are designed for hot cooking.
-Vacuum packing machine that draws the air out of the bag and seals it.
- Dipping circulator that can be placed in a pot of water, in order to heat them exactly up to the desired temperature