Sous Vide 1

www.fusionchef.de
Sous-Vide is a technique where foods are vacuum packed and cooked very slowly at highly precise temperatures. The benefits being a significantly increased shelf life of a gourmet meal without any loss of texture or taste.

www.fusionchef.de
Das Garen im Sous-Vide-Verfahren wurde ursprünglich 1974 in der Küche von George Pralus/Bruno Goussault entwickelt und bedeutet wörtlich übersetzt 'unter Vakuum'. Heutzutage wird das Verfahren dazu benutzt, die Zutaten unter Vakuum in einem Plastikbeutel zu verschließen und dann bei niedrigen Temperaturen langsam zu garen. Das Ergebnis überzeugt durch hervorragende Beschaffenheit und feinen Geschmack.

Category:

Science & Technology

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• Sous
• Vide
• Low
• temperature
• cooking
• slow
• Restaurant
• Molekular
• Gastronomie
• Niedertemperatur
• Garen
• Julabo
• Sous-Vide
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[CafeSuave]

@anglomangler its not boiled; water boils at 100°C. Its slow cooked at a lower temperature, so its cooked perfectly.

When you cook a steak on a hot BBQ, you think the meat inside the steak gets to 200°C or higher, just because the hotplate is that hot?? You'll find, for a medium-rare steak, the pink area in the centre is between 55-60°C. Which is the temperature in the Sous Vide water bath.

Open your mind and give it a try... its really good, you'll be surprised. :)

[thelegendarymotts]

i bet he is actually listening to that music from a boom box behind him.............aaaahhh, what passion!!

[200panic]

kinda strange vacuum bags !!!

[fuckyu2asshole]

Why put a temp probe into the meat? If your water is held at 58C then the meat can only GET to 58. If you are holding the water temp by measuring the meat temp you are doing it wrong! Besides, you just removed the air, and to keep the water out of the hole, you had to run the probe through some god knows what material!?!?!? Moron. Seal the bag. hold the water temp, cook for hours. unwrap, sear and serve. No toxic rubber in you meat, no water leaking in. Fucking foodies.

[moOswe]

That food looks nasty.

[Zenterpl]

Pakowarki Próżniowe do sous-vide. Zapraszamy na zenter.pl

[scottttbutcher]

@shaunmuffinman No. You are only browning the surface briefly. This does not affect the juice inside the meat as in conventional cooking.

[jujulu67]

ht tp://w w w.amazon.fr/Recettes-technique­­s-culinaires-Jean-Michel-Truc­h­elut/dp/B001AZ5HK2

Author: Pierre Paul Zeiher!

[shaunmuffinman]

when you sous vide a steak, or beef, and then sear it, do you still have to let it rest, so that the juice redistribute throughout the meat?

[Natedawg422]

I've done sous vide beef at Johnson and wales and it was amazing. Glade to see that more and more people are doing it. It really is one of the best ways to prepare meat without losing ANY moisture.

[anglomangler]

While some chefs bitch complain the health department is overzealous in its regulation of sous-vide, which is safe when done right, others say it's important that correct procedures are followed because anaerobic bacteria can thrive in an airless environment in a vacuum bag, which could create the toxin botulism. yo! MOMMAS!