{"id":4781,"date":"2024-05-07T09:11:52","date_gmt":"2024-05-07T12:11:52","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=novidades&p=4781"},"modified":"2024-09-26T09:36:04","modified_gmt":"2024-09-26T12:36:04","slug":"process-of-sous-vide-cooking","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/process-of-sous-vide-cooking\/","title":{"rendered":"The sous vide process"},"content":{"rendered":"\n
Learn more about the Sous Vide process<\/h3>\n\n\n\n
The sous vide technique has been rapidly growing to achieve improvements in the final result of the products<\/strong>. Unlike the traditional cooking method, sous vide works at a lower temperature for a longer time, preventing the loss of nutrients, proteins and achieving a tender result.<\/p>\n\n\n\n
Regarding the physiological changes it causes in food<\/h3>\n\n\n\n
Color:<\/strong> Practically does not change its color<\/p>\n\n\n\n
Smell:<\/strong> Intensifies. Therefore, you can distinguish the aromas of the herbs used and the meat or product used<\/p>\n\n\n\n
Texture:<\/strong> It respects all its properties and achieves a tender result<\/p>\n\n\n\n
Taste:<\/strong> The flavor is respected in its characteristics and releases aromas that are not noticeable at normal cooking<\/p>\n\n\n\n
Volume:<\/strong> When food is cooked in a vacuum, it does not lose as much liquid and consequently weight<\/p>\n\n\n\n
How it works<\/h3>\n\n\n\n
The sous vide<\/strong> technique consists of cooking a food packaged under vacuum (without the presence of air). The cooking is always done at low and precise temperature for an extended time. The technique allows all nutritional and sensory qualities to be preserved. The loss of vitamins and minerals is dramatically reduced. For you to be able to use this technique, you will need a vacuum machine for vacuum packaging and a thermocirculator <\/strong>(sous vide machine) for the cooking in a precise temperature.<\/p>\n\n\n\n
Anything you can imagine<\/strong> can be done in sous vide (chicken, beef, meat, vegetables, grains etc).<\/p>\n\n\n\n
In addition to the superior final quality of the product, sous vide guarantees an extended shelf life<\/strong>, where, for example, a refrigerated protein lasts an average of 30 to 40 days.<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n
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