Sous vide is a preparation technology that is wonderfully suited for both meat and fish, seafood and vegetables.
Sous vide technology cooks the product at a low temperature in a vacuum-filled water vessel, but without direct contact with water. To enhance the taste, you can add spices, herbs, olive oil, marinade or, for example, soy sauce. Once packed under pressure, these ingredients wonderfully marinate the meat not only from the outer casing, but also in the middle, so that the flavor comes out rich.
Previously, sous vide technology was used only in HoReCa formats – in the restaurant and hotel business, to optimize the work of the kitchen. Preparations can be saved for a long time, which is also easier.
Packaged chicken fillet prepared sous vide contains 8% to 12% wet meat juice. And gomilka meat, due to its different structure, has a sauce that can be added during the preparation of the herb.
Packing has begun – this is one of the most important stages of the process. The product is packaged under pressure in a vacuum bag containing a small amount of acidity – from 3% to 5%. As a result, the oxidation process is slowed down, which guarantees the safety of the product. Even without absorption from the external medium, proteins become oxidized.
function gallery3371510() {
$.get(‘//’ + window.location.host + ‘/ajax/module.aspx?spm_id=520&id=3371510&lang=2&IsAjax=true’, function (data) { $(‘#gii3371510’).html(data); });
}
gallery3371510();
How to prepare sous vide?
Sous vide is prepared in businesses using thermal equipment – so-called cooking tankers. Water is supplied to them, circulating throughout the technological process, a special mode is set and packaging and marinating of the product is carried out. High-tech equipment guarantees the maintenance of special temperature modes and the maintenance of the set time.
Souved for “Bashchinsky”
When collecting souvéed meat, show respect to the grower. So, the “Bashchinsky” brand offers two types of sous vide meat, prepared using the latest standards and technology: salted chicken fillet sous vide and sous vide meat.
function gallery3371512() {
$.get(‘//’ + window.location.host + ‘/ajax/module.aspx?spm_id=520&id=3371512&lang=2&IsAjax=true’, function (data) { $(‘#gii3371512’).html(data); });
}
gallery3371512();
Who are sous vide products suitable for?
For those who want to save an hour: It is better to realize that a properly clear, tasty and brown product will save you an hour, and you will not have to engage in such “rude” expressions as choosing raw meat. In fact, the grass is prepared for 5 to 15 hvilins.
For whom it is important to save the long term. The products are easy to use for those who want to shop in advance and save money for a long time – 28 days.
For those who don’t like the variety of things they cook: You don’t have to limit your imagination and cook a lot of herbs in a short time. Choose for yourself the final appearance of this product: sandwiches or fillet salad, main herb, soup or appetizer. You can also brush the fillet in a pan with a little oil. Gomilka meat resembles boiled pork – it can also be cut, brushed in a pan with the sauce left in the package, and added to any side dish. Every time it is served, the meat will be juicy, juicy and tender.
For those concerned about safety. This ensures that it is completely safe for the entire homeland in accordance with all standards and technologies.
For those who watch their figure and eat well. Meat prepared using sous vide technology is a healthy product that can be enjoyed in a pre-cooked diet, and can even be mixed with fresh chicken meat, salt and natural spices.
Proper packing
This is one of the most important stages of the process. The product is packaged under pressure in a vacuum bag containing a small amount of acidity – from 3% to 5%. It completely slows down the oxidation process, which guarantees the safety of the product and allows you to maintain the freshness of the meat up to 28 db.
Source: korrespondent
I’m Liza Grey, an experienced news writer and author at the Buna Times. I specialize in writing about economic issues, with a focus on uncovering stories that have a positive impact on society. With over seven years of experience in the news industry, I am highly knowledgeable about current events and the ways in which they affect our daily lives.