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Beef soaked in wine and vacuum cooked is very tender!
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Vacuum cooking(Jejunum,French: cuisson sous-vide) Is1979 ToFranceBy Georges PralusFoie gras OfterrineIt is one of the cooking methods developed for cooking. Next to "bake," "steam," and "simmer."Fourth recipeAlso called. in EnglishVacuum packed pouch cookingNotated as.Also known as low temperature long time (LTLT) cooking.
Put raw or baked ingredients and seasoning liquid in a film bag, vacuum-seal, and cook with a cooker that can manage TT (temparature time) by setting the time and temperature according to the ingredients. Will be done.It does not exceed 100 ° C at the maximum.It needs to be cooled rapidly after heating, which isBacteriaSuppress the growth ofFood poisoningThis is to prevent. It is required to be below 90 ° C within 3 minutes.After coolingRefrigerator Refrigerated or frozen in a hot water bath or as neededmicrowave, Reheat with steam convection, etc.
Since cooking and seasoning are performed in a vacuum pack, it is possible to cook uniformly without losing the flavor and umami of the ingredients.This is because air has a lower thermal conductivity than water, and the heat conductivity is improved by creating a vacuum.AlsoOsmotic pressureThere are advantages such as that a smaller amount of seasoning liquid permeates evenly, and that meat and the like can be softened by heating at a low temperature for a long time.this is,proteinThis is due to the fact that the water diversion working temperature is 68 ° C.Proteins begin to coagulate at 63 ° C and separate water at 68 ° C.The feature of the vacuum cooking method is that it can be cooked below the temperature at which this water diversion action begins.Because of this feature, the vacuum cooking method is also known as "low temperature cooking", and a dedicated cooker for strictly controlling the hot water temperature is often called a low temperature cooker.
In JapanCentral kitchenTake the methodfamily restaurant,Japanese cuisine tavernChain storeAdopted and spread.Not to mention the efficiency and convenience of cooking,Meat and potatoesIt takes time such asSimmered dishesThis is because it was highly evaluated in terms of taste as it can produce more taste than long-established restaurants, mainly in cooking.