We are talking only about the kitchen, not in food preservation here. Of course, without a vacuum machine, it is not possible to obtain a perfect vacuum in a plastic bag or plastic bag, but it is possible to have a party "in" vacuum, thus sufficient for cooking. This method can be adapted for cooking at home or restaurants. Why prepare food this way? What are the advantages of this method?
- You can prepare the food one or two days or more in advance. You can keep food in the fridge or even freeze the preparations, the store for a few weeks or a month, then heat and serve as needed. Imagine a party next week with 10 people home. What a great amount of food to store and manipulate the last day! You may be overwhelmed by the task. Using this method, a significant part of the work already can be done before the day of the party.
You can prepare food when you have lots of time and you do not need to rush to be ready when your guests arrive. You look calmly and surely you handle the situation much easier). - Preparing the way food is more delicious, because the cooking in their juice, the taste does not disappear in the air. Remember, when you walk into a kitchen and the smell of all the wonderful scents that come to my nose. The taste of the food disappears in the air. With this method, the flavor of residence inside.
- Another advantage of this method is that it gives you the opportunity, and simple to cook at low temperature, 70 ° C/158 ° F. Let me explain this point of temperature: When cooking the way "normal", ie above 70 ° C/158 ° F. In fact, boiling water is 100 ° C/212 ° F, to roast a mean temperature of 200 ° C/392 ° F is used, the question is well above 70 ° C / 158 ° F.
Here, we discuss the temperature reaches a critical point. Meat, fish also, but less when cooked at high temperatures are more difficult. Because collagen (fibrous protein that constitutes much of the meat) contracts and hardens over 70 ° C/158 ° F.So the tip is to cook for this temperature to keep the meat tender. (Since the use of "sub-know technology, food industry prepares fried meat from parts of the animal that would never have been burned in the past because these pieces are generally too hard. This n This is possible because of low temperatures.)
(At low temperature cooking can be done in different ways, but you will not have all the advantages of "technical know-in or all the benefits of my method. You can cook at low temperature with a normal pot. On the market are electric slow cookers, the provision of any type of income)
How can I prepare "as-know, or without food vacuum machine vacuum. I give you only here primarily for those who already know how to cook" under unknown ", a brief description of the process so the more details you can read if you're interested in trying this method:
instead of placing the food to cook in a plastic bag, empty roll of wrapping or simply food for at least 5-6 layers of plastic wrap. Secure plastic, so go the same way you would with ordinary vacuum cooking. Of course, the time you can keep your food with this process has nothing to do with real cooking vacuum because there is no monitoring of the void ratio of the package you have prepared with this method. I recommend you follow the same rules you follow in order not to inhale the food.
Detailed process began with this very simple recipe if you want to try "under aware" that it is very easy to do. Then you can adapt my method to a variety of meat, poultry or fish, or find a recipe that we propose in this site. Chicken breast cooked in plastic wrap ("Sub-know style)
skinless chicken breast or use, or not stuffed, pickled or not following the recipe or your choice. Use it or brown in a skillet before wrapping to have a more grilled flavor. The meat just before serving after cooking will obviously not be more crisp, but you can place it in a skillet in 2 or 3 minutes to get crunchy, just before the organization on the plates.
1 - Put pieces of chicken breast, spicy already filled, the plastic paper.
2 - Make it the chicken breasts in plastic wrap, making sure to press firmly against the flesh while driving for maximum air evacuation of the plot. (We are not here to compete with a vacuum machine, but we try to have little air inside, mainly because too much air remains inside the package is floating on the surface water when poaching and the kitchen will be bad) . Make at least 5 or 6 times around a lot of meat that is firm and strong enough.
3 - Make a knot on each side of the parcel with string or the plastic itself if you have enough. Now the chicken breast is ready for cooking.
4 - Place the package in a container with water at 70 ° C/158 ° F. Use a thermometer to make sure you have the correct temperature.
5 - Continue cooking for about 20 minutes, making sure the temperature is 70 ° C/158 ° F, checking from time to time. Cooking time depends on size of chicken breast. This example is for a piece of 180g/6oz and should not exceed 20 minutes.
Make sure that if you cook a stuffed chicken breast cooking time adjusting to the size and padding. (If you put the cooked mushrooms the size of the kitchen will be shorter than a joke raw meat, for example.)
6 - When done, serve immediately with sauce of your choice. (Cut the chicken breasts to have a more pleasant)
Notes
If you have chosen to prepare the chicken breasts ahead of time, no cook, but in the refrigerator for a day or less. If you want to serve the chicken breasts after freezing. Stay a couple of weeks. (It is best not to keep food in the freezer as long as they begin to dry and to be "burned" by the cold, after a few months. Be sure to defrost meat before cooking.
If you have at home a pot of electric slow cooker, you can use to prepare this recipe. fill it with water and put the thermometer (if available) to 70 ° C/158 ° F.
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