how to sous vide meat

Sous vide (soo veed)
Has been the secret of professional chefs for years, as it allows them to cook amazing dishes consistently under simple, stressfree way.
It includes submerged vacuum
Seal a bag of food in heated water and cook the ingredients perfectly.
Until recently, the equipment was too expensive for the home kitchen, but now it has become more affordable and very popular with amateur chefs.
Here\'s a brief guide on the different kits you need to start with and how they work.
Hot water while sous vide literally means \"under vacuum\", being able to heat water to a precise temperature is as important as the vacuum process.
A water boiler or a heat circulator can be used here.
They are both heaters and thermostats, so you can keep them at the temperature you want.
The water oven is the countertop unit you fill with water.
The base then heats the water evenly to keep it at the set temperature.
The heat circulator works the same way, but is clamped on the side of a separate container and uses motor circulating water to maintain the correct temperature.
Both machines have their own advantages: The water ovens do not require circulating water, so they operate silently and they are all installed and ready to use.
Heat circulators are more suitable for occasional vacuum cooking as they can be separated from the container and are easily stored.
Heating the water to the exact temperature under pressure is half the vacuum cooking-the other includes putting your ingredients in the bag and sealing it under vacuum.
This requires a machine that can suck all the air out of the bag and seal it.
This not only prolonged the freshness of some foods, but also completely submerged the food in the water stove, directly in contact with the heat of the water, and cooked evenly.
You can use two types of machines-the vacuum packer and the chamber vacuum packer.
With the bar vacuum sealer, you simply send the opening end of the vacuum bag into the machine and open it.
It removes all the air inside and then seals the bag with a heating strip slightly melting the plastic.
The chamber vacuum packer is used for more serious vacuum cooking.
Instead of inserting your bag into the slot, you put the whole thing in a box, and then before sealing, the box removes all the air from the whole room, not just the bag.
This means that there is no difference in pressure outside the bag, so the risk of liquid being sucked out by air is less.
In general, they are more powerful, more reliable, faster to use than the vacuum sealer, but at a higher price.
Once you have a water oven or a heat Circulator, a vacuum sealer and food, you will go further --
High grade plastic bag, you can cook in vacuum.
But there are other kits to further enhance your incredible new dish.
The vacuum tank is a simple, affordable food container that is attached to your sealer, which in turn removes all the air in it.
Pots are mainly used for pickling, preservation and soaking-you just have to put the meat, fish or vegetables in it and pour them on the sauce, marinade or marinade and the vacuum will force the liquid into the food, achieve the desired results in a few hours instead of a few days.
A good thermometer is essential for precise cooking, after all, it\'s all about vacuum cooking.
A special foam band glued to the side of the vacuum bag means that you can pass the probe through the vacuum bag without any risk of pressure loss, so when your food reaches the perfect temperature, you will know.
Keep trying new things once you have mastered the basic device and found the sous vide bug.
Using this kit at home allows you to experiment freely, as it is still a new way of cooking, so you may create incredible thrills-the sky is really the limit.
Sous vide whole chicken byRosana McPheeThis sous vide whole chicken recipe from the experiment of Rosana McPhee cooking the proper \"roast dinner\" in the bathtub.
She tells you that you can really make the perfect suvedi whole chicken at home. 1. 2kg free-
Chicken1l chicken nuggets 400g small onion, peeled 100g dried mushrooms, soaked and drained, stocked 250g new potatoes from thyme1 tbsp Dijon mustard, washed 180g of carrots, peeledKnob starting with butter 50 ml cream Salt and pepper, by preparing Su vide (water bath)
: Add water and set temperature 85 °c in this case
While waiting for the water to reach the required temperature, prepare the chicken and vegetables.
The whole frame chicken (
Tied together so it\'s in the bag)
In a bag filled with chicken nuggets, half of the small onions, mushrooms and stocked liquids, garlic, bay leaves, Baili, mustard, salt and pepper. Seal the pouch. Reserve.
In a separate bag, add potatoes, carrots and the remaining small onions.
Season with salt, pepper and seals.
When the vacuum temperature reaches 85 °c, put the potato and carrot bag into the vacuum temperature for 1 hour. Reserve.
Reduce the vacuum temperature to 62 °c, when the required temperature is reached, put the chicken bag into the machine for 7 hours, add the vegetable bag in the last 20 minutes, re-heat and complete the cooking.
Preheat the grill to 250 °c.
Remove the vegetable bag from the vacuum and spare it.
Take out the chicken bag and sift out the contents.
Please keep mushrooms and onions.
Cook the broth in a pot to cut it by half.
Untie the chicken and put it on a heatstroke-proof plate.
Bake for 5 minutes.
The broth should be ready now;
Add the butter knob to form a shiny gravy.
Onion sauce: add onions, 2 tablespoons chicken soup and cream that have been cooked with chicken to the blender, mix well and season.
Vegetables, onion sauces and gravy around the chicken are placed in separate dishes. Enjoy.
Lemon and mint lamb leg in Sicily, about 1.
Lemon 2 kg, Lemon juice and zested (Lemon t1 (without pith)
Preferably 1 tablespoon fresh mint in Sicily, chopped (be generous!
I used fresh and dry herbs in a vacuum and both worked well)
1 garlic cloves, fine salt and black pepper, sample 100 white wine or vermouthcaulflower mash50g cauliflower, cut into small flowers. Add more at the end of cooking 1 red pepper, de-Salt and black pepper if needed, taste 200 double cream or dairy
Select free cream to add water to the tub and preheat to 60 °c
Prepare lamb while waiting for the water to reach the required temperature.
Mix lemon zest with juice, mint, garlic and seasoning in a small bowl.
Pierce each leg of lamb with a small and sharp knife and cover it with lemon marinade to ensure that marinade enters the perforated hole.
Put the handle into the small bag, 2 per bag, and separate any remaining marinade between the bags.
Vacuum sealing bag.
When the bath water reaches 60 °c, set the timer for cooking for 48 hours.
Put the bag in the bathtub, cover it and leave cooking.
Prepare the cauliflower during the last 2 hours of cooking.
Preheat the oven to 180 °c/gas mark 4.
Pour in the flour with olive oil and bake in the oven for 20-30 minutes.
Set aside and cool completely.
After 48 hours, remove the mutton bag from the water bath pot and spare it.
Increase the temperature of the bath to 84 °c.
Put the roasted cauliflower in a suvedi bag on the first floor.
Season with wild garlic, chopped peppers, salt and pepper. Seal the pouch.
Place the cauliflower on the water bath pan and set the timer to 1. 5 hours.
When ready, take it out of the bag and blitz in the food processor with cream (
Alternatively, if they are very soft, you can massage the eye bag and then add the cream and mix it fully in the eye bag).
Open the mutton bag, pour the juice into the pan, and put the leg of the lamb into the cold-proof plate.
Place the lamb sheep under a very hot grill and bake each side for a minute.
At the same time, Add white wine or bitter AI wine to the sheep gravy in the pot.
Cook at high temperatures until reduced for about 5 minutes.
To serve, put the cauliflower mud on the plate, add the lamb leg to it, and pour it on the sauce.
Serve immediately.
Recipes and videos from famous British chefs.