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Sous Vide Cooking
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Until recently, sous vide cooking was the province of large
institutional kitchens. Now it's helping redefine dining experiences in
many of the world's most renowned restaurants. Developed in France 30
years ago as a way to prepare delicate foie gras, sous vide is a gentle,
low-temperature technique in which vacuum packed ingredients are slowly
simmered in 180-200°F water. The results are fantastic and far-reaching.
Enhanced Succulence — Sous vide's gentle heating gradually breaks
down meat fibers and proteins, tenderizing and intensifying flavors as
food cooks in own juices.
Enhanced Sensory Quality —
Low-temperature sous vide cooking helps prevent the collagens in salmon
and other naturally moist fish from breaking down, preserving their rich
taste and velvety textures. Sous vide cooking also helps retain the
bright colors of fruit and vegetables, greatly enhancing their
presentation.
Enhanced Nutritional Quality — The sous vide
technique is so gentle that it preserves many nutritional qualities that
other cooking methods tend to destroy. Moreover, sous vide cooking
requires little if any butter or oil, making it ideal for the
preparation of low-fat dishes.
Whether it’s low, high, or somewhere in between, temperature is critical to developing just the right combination of flavor, texture, and aroma you seek. Just a few degrees up or down can turn the mundane into the marvelous. PolyScience Culinary Technology thermal circulators, thermal baths, and “anti-griddles” provide the easy-to-use, precise temperature control your busy kitchen needs to make that leap forward.
Learn More About Sous Vide
A wealth of information on sous vide cooking is now available as chefs
everywhere adopt this versatile cooking technique. The Internet is a
great place to start your search.
www.citypages.com
www.findarticles.com
www.fooddownunder.com
www.teagasc.ie |
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