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Sous-Videperfectie
Paperback
Cooking with AppliancesMeat & Seafood
Publisher Price: $45.47
ISBN13: 9781836871286
Publisher: Rowan Boer
Published: Oct 10 2024
Pages: 238
Weight: 0.71
Height: 0.50 Width: 6.00 Depth: 9.00
Language: Dutch
Sous vide koken wordt meestal gedaan met behulp van thermische dompelcirculatiemachines. De temperatuur is veel lager dan gewoonlijk wordt gebruikt voor koken, doorgaans rond de 55 tot 60 C (130 tot 140 F) voor rood vlees, 66 tot 71 C (150 tot 160 F) voor gevogelte en hoger voor groenten. De bedoeling is om het item gelijkmatig te koken, ervoor te zorgen dat de binnenkant goed gaar is zonder de buitenkant te gaar te maken, en om vocht vast te houden. Sous vide koken is veel eenvoudiger dan je zou denken, en omvat meestal drie eenvoudige stappen:
- Bevestig uw precisiekooktoestel aan een pan met water en stel de tijd en temperatuur in op basis van het gewenste gaarheidsniveau. Doe je eten in een afsluitbare zak en klem deze aan de zijkant van de pot. Werk af door het voedsel dicht te schroeien, grillen of braden om een knapperige, gouden buitenlaag toe te voegen.
- Samenhang. Omdat u uw voedsel gedurende een bepaalde tijd op een precieze temperatuur kookt, kunt u zeer consistente resultaten verwachten. Smaak. Voedsel kookt in zijn sappen. Dit zorgt ervoor dat het voedsel sappig, sappig en mals is. Vermindering van afval. Traditioneel bereid voedsel droogt uit en zorgt voor verspilling. Traditioneel gekookte biefstuk verliest bijvoorbeeld gemiddeld tot 40% van zijn volume door uitdroging. Biefstuk bereid via precisiekoken verliest niets van zijn volume. Flexibiliteit. Traditioneel koken kan uw voortdurende aandacht vereisen. Precisiekoken brengt voedsel op een exacte temperatuur en houdt het vast. U hoeft zich geen zorgen te maken over overkoken.
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