You tried to cook on the grill and in the barbecue, using the technology of fry, fry, cook, bake. However, most often your protein dishes are either half-baked or overcooked. This simple method allows you to enjoy perfectly cooked meat every time.
I was sitting in a bar with my friend when a timer suddenly rang on my phone. A friend asked if I was in a hurry to meet some beauty. Alas, no, I answered. It was just a reminder that my chicken had been cooking for an hour.
“Maybe you should go home and take it out of the oven?” - he said.
To which I replied: "Everything is fine, I am preparing it using su-view technology."
When I got home a couple of hours later, I assured my friend that the chicken is not only not spoiled, but also tastier than ever: soft and juicy. If you eat a lot of poultry (or beef, fish, pork), and you are tired of choking on overdried, “rubber” and tasteless meat, you should definitely try the su-view method.
What is su-view technology?
The Sous Vide method, which is translated from French as “in vacuum”, is a cooking method that has been known in one form or another since the eighth century. Only in the 1970-80s with the beginning of the massive use of plastic did this technique become popular in most top-class restaurants. Later, it spread to catering, the hotel industry, aircraft food production companies, and now it has got to our kitchens.
Su-view allows you to flawlessly cook any products from meat to vegetables, custards and cakes. Do not worry, you will not need any sophisticated devices to create a vacuum: you can easily make an airless space for cooking with your own hands.
How to cook in technology su-view?
You will need a su-view appliance, a pot of water, a vacuum bag and a binder. Also take care of access to the mains and arm yourself for hours.
To prepare chicken breast, fill the pan with water, fix the su-view device on the pan with a clamp, and set the temperature of water heating to 65 degrees Celsius on it.
Next, salt and pepper the chicken breast, add seasoning or herbs of your choice, and dip it all in a plastic bag with a vacuum clasp. Since the chicken will need to be completely immersed in water, remove as much air as possible from the bag before closing it. As soon as the su-view device display shows the desired temperature, lower the bag into the pan, fastening it to the edge of the pan with a binder. Make sure the chicken is completely covered in water.
If part of the meat is visible from the water, squeeze more air out of the bag. You can open the corner of the bag and release excess air manually, or suck it through a cocktail tube. When the chicken is under water, time the clock or set a timer, and go do your own thing.
In just an hour (or two, if the chicken was frozen), you can enjoy fine, not too hot (at 65 degrees), juicy and aromatic meat. It will be so tender that you can cut it with a fork, and it will be saturated with the aromas of all the herbs and seasonings that you put in the bag. If you don’t have enough chicken for your taste, just keep it in 65-degree water for another 10-15 minutes.
If you want to cook a New York strip steak, set the device to 54 degrees and leave the meat in water for an hour. I usually season the meat with salt and pepper so that I don’t interrupt the taste. After that, you can cook a steak or any other type of meat, quickly frying it in a pan with a drop of butter or vegetable oil. This is done only to give the meat a mouth-watering appearance - it will already be ready for use.
To cook salmon, sprinkle it with sea salt, add fresh or dried dill, sprinkle with lemon juice, dip it in a bag, and cook for 45 minutes at a water temperature of 46 degrees. Do not remove the skin: it will be easier to get the finished fish out of the bag. On its skin, it will easily slip out of the bag directly onto your plate.
Barbecue ribs can also be cooked using the su-view technique. To do this, grate or grease them with barbecue sauce, load in a bag, and cook them for about 12 hours, heating the water to 74 degrees. Add water to the pan periodically so that the ribs remain covered with liquid. As a result, the meat will be so soft that it will separate from the bones.
The method is also suitable for preparing wonderful caramelized carrots: for this, put carrots, butter, sugar, salt in a bag and cook for 84 hours in 84-degree water. By the way, this time and temperature mode is suitable for cooking any vegetables.
Is it possible to cook food in su-view?
Preparing a dish using su-view technology is quite difficult. On the grill or in the oven, food reaches readiness quickly at high temperature. Left without attention, the dish immediately heats up to the temperature of the heat source itself, and deteriorates. In su-view technology, a product cannot heat up more than the temperature of the water in which it is located. And the water temperature, in turn, is controlled by the device, not allowing it to warm above the set value.
The only moment: you can not leave food in the water for too long. For, say, 6 hours, your steak or chicken will turn into porridge. But even if you cook them an extra 2-3 hours, nothing bad will happen. Try cranking it with a grill!
Is it safe to eat su-cooked meat?
You have probably heard that food bacteria begin to multiply at a temperature of 5-60 degrees Celsius, and that chicken should be cooked until it warms up to 74 degrees from the inside, and pork to 71 degrees. This is all true, but the correct combination of temperature and time plays an important role in preparing healthy and wholesome foods.
Once the inside temperature of the chicken reaches:
- 58 degrees - cook it 68.4 minutes
- 60 degrees - 27.5 minutes
- 63 degrees - 9.2 minutes
- 65 degrees - 2.8 minutes
- 68 degrees - 47.7 seconds
- 71 degrees - 14.8 seconds
- 74 degrees - you can safely eat chicken immediately
As soon as the chicken warms up to 74 degrees, all bacteria, indeed, die. But you can also get rid of pathogenic microflora just by cooking the chicken for a while, maintaining its internal temperature not higher than 58 degrees. As you can see from the table, when the internal temperature rises to 65 degrees (the temperature of cooking chicken using the su-view technique), all bacteria die in 2.8 minutes. The remaining time is needed to give the meat an optimal consistency.
Cooking time and temperature may vary, but the essence remains the same: the su-view technology consists in long-term cooking at low temperatures so that food (whether beef, pork, poultry or fish) becomes absolutely safe to eat.
At first, I was worried about the idea of cooking meat in a plastic bag. If this also bothers you, buy a silicone bag: from it, no chemicals are guaranteed to leak into your food.
What are the benefits of cooking using the su-vid technique?
- Cooking is easier . You can place several packages in one pan by adding different seasonings to each of them. Just dip the packets into the water, start a timer, and forget about them while you are doing the rest of the dishes.
- For the money spent on the purchase of the device, you get immeasurably more. In most cooking methods, meat is reduced in volume due to moisture loss. And in su-view technology, it retains all its juices.
- You have more control over the cooking process. By slightly adjusting the temperature of the water, you can get a steak of your favorite degree of readiness and softness.
- No need to wash a mountain of dishes. The su-view device is always in hot water, so you can simply rinse it with water. Food is prepared in a plastic bag that can either be washed or discarded.
Su-view devices differ in quality and price. My Anova model cost me about 5700 rubles. It works properly, heats a large pot of water to the desired temperature, allowing me to adjust its value to tenths of a degree. On the net you can find many recipes for su-view, according to which you can easily cook any dish from ribeye steak to pork tenderloin, cod with lemon, Japanese egg custard and vegetable frit.
You can even make a vanilla cake with chocolate icing, but that's another story.