"Souse" is a direct translation of French Sous video, which means that the food is sealed in a vacuum bag, put it in a constant temperature hot water, and cook the food by a low temperature and heat for a long time. Because the air is blocked and matured in a stable temperature, the overall temperature of the food is the same, and there will be no local charred or partially unripe. Also, because it is sealed with the original flavor, the food tastes fresh, tender and juicy, and even the chicken breast can be dry or dry.
French cooking Use a machine to control maturity
Although the name is translated into "Shufei", this method of cooking that first developed in French restaurants has gradually become popular because it is popular among fitness professionals. The Shufei cooking machine on the market and the various props that have been produced are becoming more and more abundant.
Readers who do not purchase Shufei equipment may be as suspicious and uneasy as I have sealed the food in a vacuum bag made of plastic to heat it. But in fact, this cooking method has existed in French restaurants since the 1970s. Maybe you and I have eaten steaks and chicken breasts cooked by Shufei Machine, but I didn’t expect that the machine was more harmful than the chef’s experience and technology. I was familiar with it and was very careful.
The restaurant requires a stable quality and control the temperature and time properly. You can bring out five-point cooked and seven-point cooked meat noodles with one size fits all. The professional Shufei Machine has a powerful function and can handle a large amount of ingredients at a time. Restaurant customers can also handle it from time to time.
The temperature of the Shufei cooking method depends on the ingredients, and it is most common to have 50 degrees Celsius suitable for fish meat to 85 degrees Celsius of root vegetables. The pork chops taken out of the vacuum bag are placed on a flat-bottomed pot and fry them slightly to make the surface color produce a burnt aroma. Put them in the plate with the fatty vegetables, which is a delicious top-grade dish.
Electric glutinous fat, keep warm and keep the flavor
I don't have a supple machine in my kitchen, and I still use old-school electric to handle various dishes. If you want to cook a slim effect, put the meat chops in advance in stainless steel cooking pot, pour about 50cc of water on the outside, press the heated button to increase the temperature of the oven. When the button jumps up quickly and enters the temperature, you can take it out after about 20 to 30 minutes. I actually measured the temperature of the chicken breast that had just started to rise, and all fell between 50 and 60 degrees. As the time was shortened, the chicken cut surface still had a faint pink color.
But I must also admit that the old-school earth method cannot be compared with the precise fat-soothing machine. If the chicken breast is kept in the electric pot for too long and forgot to take it out, the meat will be more firewood. At this time, I had to go out of the kitchen to use a cooking machine to cover up the loss of cooking my food. I would cut the chicken brisket into pieces, add fruits and vegetables, spices, and the original soup juice produced when cooking chicken brisket, and beat them into a hot soup, which became a popular high-protein drink. There is no problem with Chai Buchai, just drink it.
Soup cooked and cooked, eat the original juice essence
Using the same principle, when cooking winter melon soup and ginger soup, boil the soup, put it in pork chunks and chicken brisket and cook the meat off. Take out the meat and slice it. The gravy left in the soup becomes the original soup essence. One meat and one soup and another plate of vegetables, and a simple and delicious meal. It seems that I have no reason to buy new kitchen equipment, and I can also eat delicious food and drink spicy food every day.