UNDER VACUUM [SUU VID]

Sous vide means in a vacuum. It's a technique discovered in France in the 1970s, where you can cook food under a precisely controlled temperature, a precise time packed in a vacuum and immersed in a water bath. Until recently it was a matter of purely luxury restaurants. But as the gastronomic literacy of non-professional chefs increases, coupled with interest in molecular cuisine, this miracle is gradually leaking into our layers. Even manufacturers have adapted to demand and have begun to produce smaller and affordable versions for households, but no less. It is important to keep the temperature accurate, which can vary within a tenth of a degree.
If you want to read something in depth, there is a sort of bible molecular gastronomy in which I am now immersed when I have some time and I will find myself for a long time. A lot of the video is just given.
It's MODERNIST COUSINE .
To pick out some of the most vital points and benefits, it's great to use this technique easier than anything else. There is nothing wrong with that. It is precisely determined how many steps the bath should have for each particular raw material, and after reaching the prescribed time, it may remain much longer without any undesirable changes. So you can very easily prepare your dinner in the morning without having to pay the slightest attention during the day.
In addition, you get the best and most accurate results about textures, flavors and juices. So if you want, for example, a medium-rare steak prepared, it will not happen that you are cutting the medium. I am not a great lover of salmon, but this is a real treat. Likewise, chicken breasts have never been so delicious and juicy. At home, we all love eggs in the glass or poached egg (the lost eggs) that you get from the spa exactly what you like.
For me personally, the most powerful argument, besides precision and precision without work, is the maximum yield. That's when I buy premium quality foods. Whether it's organic food, beautiful fresh farm produce, fruit, or really good homemade or farmed meat, eggs, ... I'll get the maximum of vitamins, minerals and flavor if we do not talk about raw food.) As I wrote at the first sous vide recipe that landed on the kitchenette. Even as my mother, soon a toddler who begins to taste the first bites of vegetables, my sous vide rose on value.
They also state that mass losses are much smaller, in the order of 5%, but they are interesting information rather for professional operation.
And how did I get to sous vide? A second meeting of foodblogers was held at the chef parade , which was to be an ambassador. The subject was sous vide and so I got one test device in my hands, exactly a week before the scheduled event. With every meal I prepared with this technique, I became more and more addicted.
After the event, I received a donation from David from FORCOOK , a sympathetic person, what I would almost say for the education and promotion of this artistic and technical direction, the above-mentioned book. Then I just had to buy my sous vide. And so I became a happy user and now also a promoter of this direction.
Please tell the bloggers what you have attended this event. Write how you liked it, how it cooked you, how you tasted it ... I'd love to hear what your views are.