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And because the water bath is maintained at the final serving temperature of the meat, there’s absolutely no way you can overcook it Need to walk the dog? No problem— your steak will be waiting Forgot to add the fabric softener? Take your time The steak will still be there, exactly as you left it This makes hosting dinner parties extraordinarily easy Because the Maillard browning reaction doesn’t take place at standard sous-vide temperatures, most recipes call for searing meat in a hot skillet to add color and flavor after removing it from the bag In addition, meat naturally contains enzymes called cathepsins that slowly break down tough muscle tissue at first and then work faster and faster as the temperature increases Giving the meat extra time in the lower temperature range means the cathepsins work overtime, making an already tender steak even more tender And tender meat is not just about texture—the more loosely packed the muscle fibers, the less they contract during cooking and the fewer juices they expel, making the slowcooked meat more juicy as well The advantage for restaurant chefs is obvious Even at the best restaurants in the world, when using traditional cooking methods, the occasional over- or undercooked protein can be a problem The seasoned line cooks at Peter Luger’s, who’ve been turning-and-burning steaks since before vegans existed, still produce the occasional slightly-toowell-done porterhouse But with sous-vide cooking, even a monkey with a toupee can produce perfectly cooked proteins without fail: Chicken with a juiciness the Colonel’s wife only dreamed of Salmon so tender it melts if you look at it too hard The kind of double-thick pork chops that would’ve made me break out a celebratory PBR midservice when I was still a line cook We’re talking perfect food here Of course, there’s a catch, and it’s a big one: a typical water circulator will set you back about $1,000 Even the cheaper home versions now on the market (like the Sansaire and the Anova) are at least a couple hundred dollars, all in In fact, there’s a whole legion of people out there on the internet who’ve devoted considerable time and resources into figuring out ways to put together a cheaper sous-vide setup These fall into two categories: • Category 1: The rice-cooker, aquarium-bubbler, PIDcontroller method It’s accurate, but it requires a fair amount of DIY know-how and costs a couple hundred dollars to hack together • Category 2: The David Chang pot-of-water-on-thestove, fiddle-with-the-heat-as-necessary method This is less accurate, and it requires you to hover around the stove for the entire cooking time Convinced that there was a faster, easier, cheaper, and more foolproof way to achieve the same results, I started poking around Essentially, in order to create a low-temperature water cooker, all you need to is keep a large body of water at the same temperature for a couple of hours: so, a well-insulated box should the trick And, fortunately, there’s already a tool in pretty much every home that’s designed precisely for the purpose of keeping large volumes ... $1,000 Even the cheaper home versions now on the market (like the Sansaire and the Anova) are at least a couple hundred dollars, all in In fact, there’s a whole legion of people out there on the internet... dollars to hack together • Category 2: The David Chang pot-of-water-on-thestove, fiddle-with -the- heat-as-necessary method This is less accurate, and it requires you to hover around the stove for the entire cooking time... water at the same temperature for a couple of hours: so, a well-insulated box should the trick And, fortunately, there’s already a tool in pretty much every home that’s designed precisely for the purpose of keeping large volumes
Ngày đăng: 25/10/2022, 23:02
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