110,618
edits
Sous vide cooking: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title=Sous vide cooking | |title=All about Sous vide cooking- Machines, tips, hints and recipes | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#sousvidecooking #andrewjamesprofessionalqualityvacuumfoodsealermachine #fat #sousvidecooker #moleculargastronomytools #refrigerated #cookingmethods #sousvidesupreme #moleculargastronomy #moleculargastronomycookingmethods | ||
| | |hashtagrev=12032020 | ||
| | |description=New to sous vide cookery. Find out lots more about it here from users who started from scratch like yourself | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
< | |||
<gallery widths=300px heights=300px perrow=5> | |||
Image:Beef Tenderloin vaccum packed and ready to be cooked sous vide.jpg|300px|thumb|right|Beef Tenderloin vacuum packed and ready to be cooked sous vide. | |||
Image:Sous Vide Rib-eye Steak.jpg|300px|thumb|right|Sous Vide [[Rib-eye Steak]] cooked for 4 hours at 120°F / 50°C. (seared separately). | |||
Image:SousVide Supreme.jpg|300px|thumb|right|Domestic sous vide cooker: [[SousVide Supreme]] | |||
</gallery> | |||
'''Sous-vide''', French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. | '''Sous-vide''', French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. | ||
===Principals=== | ===Principals=== | ||
| Line 34: | Line 36: | ||
===DIY sous vide cooker=== | ===DIY sous vide cooker=== | ||
I | I built a very successful sous vide bath from a slow cooker. I worked perfectly for more than a year. Then I dropped the crock-pot. | ||
* [[Home made sous-vide slow cooker conversion kit]] | * [[Home made sous-vide slow cooker conversion kit]] | ||
{{CategoryLineIngredients}} | |||
[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
[[Category:Molecular gastronomy cooking methods]] | [[Category:Molecular gastronomy cooking methods]] | ||
[[Category:Molecular gastronomy]] | |||
[[Category:Molecular gastronomy tools]] | |||
[[Category:Cooking method (meta data)]] | [[Category:Cooking method (meta data)]] | ||
{{SousVideSeeAlso}} | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/andrewjamesprofessionalqualityvacuumfoodsealermachine|#andrewjamesprofessionalqualityvacuumfoodsealermachine]] [[Special:Search/fat|#fat]] [[Special:Search/sousvidecooker|#sousvidecooker]] [[Special:Search/moleculargastronomytools|#moleculargastronomytools]] [[Special:Search/refrigerated|#refrigerated]] [[Special:Search/cookingmethods|#cookingmethods]] [[Special:Search/sousvidesupreme|#sousvidesupreme]] [[Special:Search/moleculargastronomy|#moleculargastronomy]] [[Special:Search/moleculargastronomycookingmethods|#moleculargastronomycookingmethods]] | |||
</code><!-- /footer hashtags --> | |||