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PerfecȚiunea Sous Vide
Paperback
Cooking with AppliancesMeat & Seafood
Publisher Price: $45.47
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ISBN10: 1836871295
ISBN13: 9781836871293
Publisher: Clara Gherghe
Published: Nov 6 2024
Pages: 236
Weight: 0.71
Height: 0.50 Width: 6.00 Depth: 9.00
Language: Romanian
ISBN13: 9781836871293
Publisher: Clara Gherghe
Published: Nov 6 2024
Pages: 236
Weight: 0.71
Height: 0.50 Width: 6.00 Depth: 9.00
Language: Romanian
Sous vide (franceză), cunoscută și sub denumirea de gătit de lungă durată la temperatură joasă, este o metodă de gătit în care alimentele sunt plasate într-o pungă de plastic sau într-un borcan de sticlă și gătite într-o baie de apă timp de gătit mai lung decât de obicei (de obicei, 1 până la 7 ore, până la 72 de ore sau mai multe în unele cazuri) la o temperatură reglată cu precizie. Gătitul sous vide se face în mare parte folosind mașini cu circulație cu imersie termică. Temperatura este mult mai scăzută decât cea utilizată de obicei pentru gătit, de obicei în jur de 55 până la 60 C (130 până la 140 F) pentru carnea roșie, 66 până la 71 C (150 până la 160 F) pentru păsări și mai mare pentru legume. Intenția este de a găti produsul în mod uniform, asigurându-vă că interiorul este gătit corespunzător, fără a supragăti exteriorul și de a păstra umiditatea.
Gătitul sous vide este mult mai ușor decât ați crede și, de obicei, implică trei pași simpli:
- Atașați aragazul de precizie la o oală cu apă și setați timpul și temperatura în funcție de nivelul dorit de coacere.
- Puneți mâncarea într-o pungă sigilabilă și fixați-o pe marginea oalei.
- Terminați prin prăjirea, grătarul sau prăjirea alimentelor pentru a adăuga un strat exterior crocant și auriu.
- Consecvență. Deoarece gătiți mâncarea la o temperatură precisă pentru o perioadă precisă de timp, vă puteți aștepta la rezultate foarte consistente.
- Gust. Mâncarea se gătește în sucurile ei. Acest lucru asigură că alimentele sunt umede, suculente și fragede.
- Reducerea deșeurilor. Mâncarea preparată în mod tradițional se usucă și duce la risipă. De exemplu, în medie, friptura gătită în mod tradițional își pierde până la 40% din volum din cauza uscării. Friptura gătită prin gătit de precizie, nu își pierde nimic din volum.
- Flexibilitate. Gătitul tradițional poate necesita atenția ta constantă. Gătitul de precizie aduce alimentele la o temperatură exactă și o menține. Nu există nicio grijă cu privire la supragătirea.
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