Sous-Vide - vacuum sealer kitchen at its best

Cooking centuries has come a long way in the past. We are not cooking on the stove, and range of foods available today is just incredible to say the least, the. People are now in deep frying turkey and ice cream, cooking food in aluminum foil and a microwave dinner before the big game. Another new trend, at least in recent years, Sous-Vide.

Sous-vide means literally "vacuum". It 's a way of cooking> Powered by heating for a long period of time. Although the method of cooking is like a slow cooker or crock pot, Sous-Vide Similarly used lower temperatures. The food is essentially Placed in bags in an airtight bag or vacuum sealed in hot water, cooked (about 140 ° F or 60 ° C).

This method of cooking was France Georges Pralus created in mid-1970 in Roanne. He discovered that cooking food in this way allows for the mealmaintain its original appearance and texture that appeals to customers. He also helped to maintain, improve the taste the taste of food.

Although Sous-Vide has been around for more than 30 years, is starting to grow in popularity. Many amateur cooks are now experimenting with different recipes and ingredients to create new kitchen. Many people simply want to create several meals in bulk quantities, vacuum seal them and freeze them for cooking later.

There are nowcookbooks available online with advice and Sous-Vide cooking recipes with a couple of things cooked sous-vide Turkey, brisket of beef, pork chops, eggs, ribs, and include much more ..

had this to say in a number of Wired Magazine in February 2008, Nathan Myhrvold (former CTO of Microsoft) the following about sous-vide short ribs I cook to 130 degrees Celsius for 36 hours of love, "says Myhrvold." They are very fragrant and have a different structure than most stewed meat. "

Sous vide can beFinish with a wide range of vacuum sealers, including industry and external models. When it comes to liquids, must also pay this, do not make a mess. Room sealants were found to be closed due to the nature of the bag and the air cleaner is removed. Once the food, meat, vegetables and liquid are placed in a bag, air can be removed and the bag sealed.