{"id":4728,"date":"2024-05-06T16:21:11","date_gmt":"2024-05-06T19:21:11","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=novidades&p=4728"},"modified":"2024-09-26T13:35:24","modified_gmt":"2024-09-26T16:35:24","slug":"shredding-chicken-after-sous-vide-cooking","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/shredding-chicken-after-sous-vide-cooking\/","title":{"rendered":"Shredding chicken after sous vide cooking"},"content":{"rendered":"\n

We decided to put together two of our lines that we manufacture to carry out a test: we cooked chicken breast in our professional thermocirculators for sous vide<\/strong><\/a> and then took it to our patented DFC Line shredders<\/strong><\/a>.<\/p>\n\n\n\n

Objective of the test<\/h2>\n\n\n\n

We carried out this procedure to assist our customers who own our machines.<\/p>\n\n\n\n

As sous vide is a technique where the product is cooked at a lower temperature than the traditional one, the product loses much less weight than in the traditional method.<\/p>\n\n\n\n

At the same time, the achievement of perfect shredding in our DFC Line shredders depends heavily on the loss of collagen from the chicken fibers.<\/p>\n\n\n\n

Therefore, we performed this test with the chicken breast being cooked at 70\u00b0C for two hours to see if the final shredding result would be good.<\/p>\n\n\n\n

Test Result<\/h2>\n\n\n\n

After cooking for two hours in our TC Line thermocirculator that was set to cook at 70\u00baC, we took it out of the sous vide packaging and weighed it. You can see the video of the process by clicking on the link below.<\/p>\n\n\n\n

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