Sous-view - a new and modern way of cooking food. From French name means "under vacuum". Dishes prepared by this technology does not lose its useful qualities are stored for a long time, and the product itself remains juicy and tender.
Until recently, the technology sous-view was only available in restaurants and food production. Now on sale there is a special household appliances, vacuum cooking at home.
The essence of this method - the meat or other product is placed in a plastic bag, and then using the vacuum vessel is evacuated therefrom and the package is sealed tightly. Thereafter packaged semifinished product is lowered into a container with a thermostat, which is filled with water. Preparation can last from 2 hours to 3 days, all depends on the dishes and on the instrument power.
Water in this method reaches a predetermined temperature level and no longer increased. The meat can be cooked at a temperature of 55-60 ° C, more hot water is required for vegetable dishes.And as before sending the product to the vacuum deposited, it is subjected to shock freezing.
Equipment
To prepare the dish technology sous-view required:
- Immersion thermostat. It heats the water in the bowl to a predetermined temperature and maintains the heat within the cycle. The body portion is lowered into the water tank. As a tank, you can use a bowl of Multivarki or conventional pan. On sale there are special containers made of polycarbonate, which are provided for fastening the thermostat.
- Water Furnace. This device has the shape of a rectangular container which has a capacity of 6 to 10 liters. Suvidnitsy inserted inside special holders which provide uniform heating of each package with products. Is controlled via an electronic display, which can set temperature and operation time. Suvidnitsa the thermostat a little different, but the difference is noticeable in the price.
- Degasser is needed not for most cooking, and for product packaging. This equipment is to pump out all the air from the bag and seal it securely. Storage period in a vacuum is much longer than in conventional packages.
Pros and cons of the method
Su-kind is gaining popularity due to its advantages, but apart from them, the method also has its disadvantages.
Pros:
- vacuum-packed spices and marinades better impregnated with the product, while maintaining its taste and smell;
- even dry and solid meat becomes soft and juicy;
- vegetables retain freshness and nutrients they contain;
- during cooking temperature inside and outside of the same product, so the meat is cooked uniformly without losing moisture and Pidgir'ya;
- dishes have a natural taste due to cooking in its own juice;
- method is suitable for a healthy diet and, since the products are not subjected to frying in oil.
Minuses:
- at a temperature below 52 ° C for bacteria set favorable environment, so to prepare a dish in such a mode can not proceed from the temperature at 54 degrees and above;
- I have no meat golden brown to fix it can be further fry on the grill;
- the process takes a long time.
The temperature and time
These are the main components of the method by which the quality and taste of the dish depends. Properly install these figures will help guide the instrument to the table of main dishes.
Key recommendations:
- Steak Beef Rare Rare - 1-3 hours at a temperature of 54 ° C, Medium - 1-4 hours at 57 ° C, Well done - 1-5 hours at 66 ° C.
- Pork chop - 2-4 hours at 62 ° C.
- Chicken breast - 1-3 hours at 62 ° C.
- Chicken thigh - 1.5-4 hours at 64 ° C.
- Fish - 54 minutes at 40-70 ° C.
- Boiled egg - 60 minutes at 65 ° C, boiled - 80 minutes at 68 ° C.
- Carrots, potatoes and other root vegetables - 1.5-3 hours at 87 ° C.
- Green peas, asparagus - 10-25 minutes at 82 ° C.
- On soft fruit puree - 30-90 minutes at 85 ° C.
- Ripe fruit and berries for sauces - 2.5 hours at 68 ° C.
Review of the best models
Presented by the rating will help to make a choice sous-kind home.
thermostats
Choosing the thermostat, it is not necessary to buy the most powerful instrument. Suffice it to the power that will provide long water heating.
Gemlux GL-SV800BLR
With high accuracy maintains uniform heating water to the desired value. Feedback from customers about the device replaced oven and electric stove.
Power of 800 watts is enough to provide temperature control to 90 ° C for 100 hours. stainless steel robust housing. The average price of 6300 rubles.
Advantages:
- work does well, all dishes are of good quality;
- a large range of time;
- affordable price;
- simple to operate;
- It runs quietly.
Hotpoint-Ariston SV GHX0 VS GHB0
Understandably electronic control via digital display, power apparatus 1300 watts. The cooking time can be adjusted to 99 hours, the temperature setting can be from 5 to 95 ° C. Included is a vacuum sealer. It costs an average of 10,900 rubles.
Benefits:
- together with the instruction book is gourmet recipes;
- warranty from the manufacturer 2 years;
- produced high quality dishes.
Disadvantages:
- is not supplied to the water tank;
- to the vacuum degasser is only 5 packets;
- low quality vacuum packer assembly which is attached.
Profi Cook PC-SV 1126
Apparatus power 800 W for cooking method sous-type products in any heat-resistant container. The timer can be set to 99 hours. Has a universal mount for installation on a different container.
High accuracy temperature adjustment to 0,5 ° C. Immersion of the device is made out of stainless steel. Can be bought for 9,000 rubles.
Pros:
- with a shortage of water off automatically;
- accurate temperature values;
- Touch controls;
- light;
- there is an additional function defrosting and cooking yoghurt.
Minuses:
- difficult to wash heating element;
- a small gap in the control wheels.
Suvidnitsy
Such models are often made in the form of Multivarki. Therefore, the choice should pay attention to the volume of the cup, power and additional features.
Caso SV 500
This model is made of a stainless steel bowl in a volume of 6 liters, a heater power 1200 watts. The device weighs 3.4 kg. Time can be set to 99 hours, temperature regime in the range 25-85 ° C. It costs an average of 19,500 rubles.
Advantages:
- due to the high power water is heated quickly;
- heating the accuracy with an error of 0,1 ° C;
- water is circulated, thereby uniformly warming dish;
- Touch controls;
- there are convenient dividing grille.
Disadvantages:
- noisy work;
- high price.
Steba Sous Vide SV 1
Water furnace characterized by a removable bowl 6 liters with non-stick coating. Device Power 600 W in vacuum mode heating water can be supplied from 40 to 90 degrees. The average price of 11900 rubles.
Benefits:
- is a function of the delay start;
- a removable tank;
- The kit includes two gratings and a book with recipes.
TO
Profi Cook PC-SV 1112
The equipment of medium size with a bowl of 8.5 liters and 520 watts will cook healthy food at home. Cooking time range - from 2 hours to 3 days.
Temperature conditions may be set in the range 40-80 ° C. The body is made of stainless steel. The price of an average of 10,200 rubles.
Pros:
- It takes up little space;
- It runs quietly;
- quality assembly.
TO
Cooking in a vacuum retains all the valuable products of minerals. The food is prepared without oil, so no extra carcinogens, products do not come into contact with water. All this testifies to the usefulness of the method of sous-view.
Household appliances, designed for this cooking method easy to use, so it can easily vary the menu of tasty and wholesome food.
