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In 2011, I became an admirer, and then, in a sense, an evangelist of suvid technology. Since then, the culinary reality has subtly changed. The term “suvid” itself has ceased to be something from the field of higher mathematics, restaurateurs and chefs are no longer afraid that an incomprehensible technology will scare away visitors, and bloggers and journalists without any pity publish recipes that require a vacuum apparatus and a device for suvid.
I, from my low bell tower, also see that the attitude towards suvid among my readers is quite friendly, and interest is growing. As a result, this review article appeared – a knowledge base and a catalog of recipes for suvid, to which everyone who is interested in this technology can and should be referred.
Introduction to suvid
The first thing I advise you to do is to read the introductory article: Sous-vide technology: a complete guide It gives a basic idea of what the Sous-vide technology is, and I will eliminate the deficiencies I find by updating it with new information that I find out myself.
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The essence of the method is very simple: the products are sealed in a special plastic bag, from which air is pumped out, and then cooked in water at a constant temperature, which usually does not exceed 70 degrees.
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The essence of the method is very simple: the products are sealed in a special plastic bag, from which air is pumped out, and then cooked in water at a constant temperature, which usually does not exceed 70 degrees.The essence of the method is very simple: the products are sealed in a special plastic bag, from which air is evacuated, and then cooked in water at a constant temperature, which usually does not exceed 70 degrees. This is the basic description of the method. The vacuum unit can be replaced with cling film, and the water bath can be replaced with a regular pot of water, but it will still be sous. I’ll admit that you read the introductory article and even looked at a few recipes, but you are still skeptical. Congratulations, you are not alone in this. It’s time to debunk some of the myths that anyone who wants to know a little more about suvid comes across.
Suvid myths and legends
Myth: Suvid will not take root in Russia.
Righteousness: In my subjective opinion, the prospects for suvid in our country are enormous. For example, souvid is the only way to prepare a juicy, tender steak with a bright meaty taste from the mediocre beef that is sold in our markets and stores. The same applies to a number of other products, the quality of which sometimes raises questions.
Myth: Suvid is expensive.
Righteousness: Nothing like this. All that is needed for suvid is a capacious pot for water, a plastic bag or film and a thermometer, that is, what is already in your kitchen. For the first time, by the way, you can do without a thermometer. After that, you can think about whether you need a vacuum dispenser, thermostat or other equipment with which cooking in suvid will become more carefree.
Photo from the site www.pimg.tw
Righteousness: All you have to do is season the product, wrap it in foil and dip it in water. Everything else will happen without your participation, and unlike frying or baking, it is almost impossible to spoil a dish in a souvid.
Myth: Cooking meat and calling it a steak is the most stupid thing in the world.
Righteousness: To confuse souvid and cooking is the most stupid thing in the world. Meat, like any other product in a souvid, does not have contact with water, the temperature of which, unlike cooking, is maintained at a level significantly below the boiling point. In fact, the physical and chemical processes that occur with steak in sousvid are no different from baking, adjusted for the great delicacy of sousvid.
Recipe catalog for suvid
Almost any food is suitable for cooking in a souvid, and this method allows each of them to open up from an unexpected side. Below are the recipes for suvid that have been posted on the site to date. Also, on the Books page, you can download my e-book of recipes for sous vide for free
Fish
In principle, any fish is suitable for suvid – but fatty fish like salmon, trout or halibut are especially good.
Bird
Any bird is an extremely grateful client of the Suvid. If we are talking about chicken or turkey, then sauvid is a simple and hassle-free way to cook juicy fillets, which are usually godlessly overdried. For poultry like duck, cooking in a souvid allows you to soften without losing flavor and maintain the correct degree of roast.
Chicken wings in oyster sauce – unique in taste and very juicy wings. Duck confi in a different way is a very soft and tender duck leg that keeps its shape well. Duck with porcini mushrooms, buckwheat and port wine sauce is a beautiful and mouth-watering combination of excellent products. The world’s best duck breast with berry sauce – juicy duck breast perfectly roasted. Quail legs with sage – soft, juicy and golden crust in one recipe.
Meat
The suvid method allows you to bring any, even the most inexpensive cut, to a completely cosmic level. Tender, juicy and tasty tough meat steak or pork belly melting in your mouth – the choice is yours.
Double Cooking Steak is a more advanced beef steak recipe that takes the best from different cooking methods.
Chuck steak is a way of preparing steak from a harder cut. Pork belly suvid – meat of ideal taste and consistency.
Pork ribs with plum compote – the souvid protects the ribs from drying out, and the meat turns out fragrant, fried, and very juicy.
Ham for sandwiches is the best substitute for store-bought slices for your morning sandwich.
Sousseed rabbit legs is a tasty and healthy dish made from rabbit legs.
Lamb in oil with aromatic herbs – uniformly roasted lamb tenderloin, flavored with herbs.
Lamb fillet with wine sauce – very juicy and aromatic meat with an excellent sauce.
Reindeer tenderloin – venison is not always soft, but the suvid allows you to make this meat tender and juicy.
Eggs
Cooking eggs in a suvid is a completely independent discipline: vacuum is not needed here, since the edible interior of the egg is already reliably protected by a natural shell, and the overwhelming amount of various proteins that coagulate each at different temperatures allows you to get different results by changing the cooking temperature by literally half a degree …
The perfect poached egg is a way to prepare a poached egg with the perfect shape and consistency.
How to boil an egg in a sauvid – an infographic that clearly explains the difference between eggs cooked in a sauvid at different temperatures.
Vegetables
With vegetables, the scope for experimenting with suvid is not so wide due to the cellulose contained in them, which makes it possible to derive a universal method for almost all vegetables.
Crispy carrots with cumin and coriander are a tasty and healthy side dish or vegetarian dinner.
Dessert
As with vegetables, the fruit in the sauvid takes on a unique texture, allowing for incredible fruit desserts.
Rhubarb with strawberry sauce and mascarpone – a combination of the best summer flavors in one dessert.
Pineapple in syrup with cinnamon and star anise – a fragrant pineapple with a unique texture.
Well, if you, after reading the entire list of recipes, did not find one that might interest you, it is quite possible to come up with your own.
The ChefSteps explanatory manual showing the temperature and cooking time of all the main products will help you with this, which can be downloaded here.
In conclusion
This, of course, is not closed to the subject of Souvid. This is not a fetish, not a religion – just another tool, the result of which depends on who uses this tool. And I will add a secret, you and I are very lucky that we live in an era when everyone has the technical ability to use this tool. What else would you like to know about suvid? ..
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