How to implement the method sous view at home

Many, having come across the term “sous-vid” for the first time in cooking, are wondering what it is. Meanwhile, in the 21st century, this unusual technology of cooking healthy and tasty food is gaining increasing popularity. The sous vide technology (which in French means “in vacuum”) was initially widely used in the food industry and catering establishments. Now it is actively used even at home, noting the undoubted advantages of the vacuum method. In order to realize all the possibilities of the sous-vid technology to the maximum, in the kitchen you will need special appliances, for example, vacuum packers or appliances with the provided option. However, a number of dishes can be prepared using only the available tools that each housewife has. In the article, we will sort through what is an innovation called soo-view,how to cook in vacuum with the help of special equipment, and what is needed for this at home.

About the technology of making sous view

Sous-vid is an absolutely unique way of cooking, which in a short time can turn any product into a small culinary masterpiece. The technology is subject to both experienced chefs and novice amateurs, because if you follow the basic rules, you will need very little effort. The principle of this technology is that food is placed in a special polyethylene bag (plastic bag, zip-package). Most importantly, the packaging was tightly closed and did not let the air and moisture. Then the crude product in a tightly closed bag is immersed in water heated to a certain temperature. This creates the effect of a water bath, which subsequently gives a very unusual and impressive result.

Food packed in polyethylene bags is prepared in this way for quite a long time, sometimes up to 48-72 hours. It is important to carefully observe the established temperature norms. Temperature adjustment is carried out using a thermostat, but often the process can be controlled manually.

As a rule, the temperature for sous-vid is much lower than what is usually used for the preparation of the usual meal. So, for meat products, the recommended temperature is no more than 55-60 ° C, for vegetables and fruits a little higher.

The goal pursued by cooks using the su-view method is to preserve the juiciness, taste and healthy qualities in food.. In vacuum, the degree of readiness of the product remains uniform throughout the cooking process, it is impossible to digest, overcook, or, conversely, not to fry any part. Completely sealed packaging and slow processing of food at low temperatures (below 100 ° C) is the key to preserving its true taste, rich aroma, as well as beneficial properties and vitamins.

History of the method

It is hard to believe, but the first furnaces with special vacuum compartments appeared in the Middle Ages.True, they were not invented at all for gastronomic purposes, but rather as scientific ones, and served alchemists in the manufacture of various mixtures, alloys, and infusions. Then, back in 1799, the Anglo-American scientist and famous inventor Benjamin Thomson recalled the vacuum method. He considered the air as a coolant. He is credited with the invention of stoves, field kitchens, the first brick kilns, heating steam equipment. However sous view in the field of cooking appeared only in the late 70s of the 20th century. The French culinary specialist Georges Prahl first prepared foie gras using the vacuum method and came to the conclusion that only in this way the original look and taste of food is preserved, juices and healthy fats do not go away. Another chef - Bruno Gousseau - studied how exactly the temperature level affects a particular food product, and then made cooking time table and recommended temperatures. European and Russian cooks are guided by it today.

Nowadays, the technology of cooking sousy is actively used for the most simple foodstuffs, simple dishes, and real culinary delights.The vacuum method allows you to carefully handle expensive products, delicacies. The result, as a rule, pleases gourmets: the taste of the most ordinary products is revealed in a new way, because food preserves its best qualities as much as possible.

The texture of the meat or vegetable product remains homogeneous, all internal juices and nutrients remain in place.

By the way, in good restaurants Sous Vide is also used as a storage method - Cook and Chill. Almost all the masterpieces of cooking require careful preparation and do not tolerate haste, they need to be prepared in advance. Dishes created under vacuum are cooled for a short time, and immediately before serving, they are heated in the same sealed package, immersed in a container with hot water. At the same time, neither the taste nor the quality of food is lost - everything is served as if from a heat with a heat. As a result, a restaurant visitor gets a complex dish for 15 minutes, taking into account that it was prepared not with him, but only warmed up, while maintaining the same taste.

What can be cooked with su-view

Many beginners can get confused, seeing how much time it takes to prepare in a vacuum.In fact, it all depends on the product, its texture and texture. Hastily, according to the sous-vid method, you can hardly cook a dish, but restaurateurs claim that long-term processing of food has its advantages. So what can you cook with this method?

1. Meat: beef, veal, lamb, pork, etc. The peculiarity is that at low temperatures the moisture from the meat fibers is not displaced. Considering that meat is one of the most expensive ingredients in the kitchen, sous-type production becomes very profitable. With traditional cooking methods, up to 30 percent of the product simply disappears due to drying. In vacuum, the weight loss during heat treatment is minimal. You can cook the steak of the desired degree of roasting, while the fried crust will be uniform, and the pulp is filled with juices.
2. Poultry meat (chicken, turkey, duck, etc.). Perhaps it is the vacuum that makes it possible to cook a juicy fillet from poultry, especially from chicken or chicken. A duck, goose or turkey in a traditional roast is often over-dried, and the crust burns. Here such incidents are excluded.
3. Vegetables. As a rule, in a sealed package, they remain fresh, crispy,Do not turn into loose "Kissel" and retain all the vitamins.
4. Seafood. Almost any fish, river or sea, is suitable for sous vide. However, chefs argue that the best result can be achieved using fatty fish, like trout, salmon, chum.
5. Eggs Boil or not boil eggs in a similar way - you decide. By and large, a vacuum for cooking is not needed at all, since in eggs its role is already fulfilled by the shell. However, a change in temperature can significantly affect the final result and will allow you to prepare interesting dishes from the most familiar ingredients (for example, a poached egg).
6. Dessert. In the su-form, fruit desserts are especially successful, as the temperature difference sometimes allows to achieve the most unique results. Recipes for fruit desserts and sauces are amazing variety, and if you are already well-trained in this method, you can invent your own.

Cooking in a vacuum does not apply to baking, flour, confectionery, puddings.

For the convenience of creating some dishes we give an indicative table of temperatures and cooking times.

type of product	Recommended temperature, C	Cooking time, min
Beef
RAW Steak 20-30 mm	49	15-30
RAW Steak 30-40 mm	49	20-30
RARE Steak 20-30 mm	55	40-120
RARE Steak 30-40 mm	55	65-120
MEDIUM RARE Steak 20-30mm	58	45-180
MEDIUM RARE Steak 30-40mm	58	80-180
Beef tongue	70	Up to 24 hours
Pork
Pork snout	80	1080
Pork legs	80	1080
Tail	82	480
Abdomen	80	600
Spatula	80	1080
Pork ribs	80	600
Knuckle	70	380-400
Barbecue	70	120
Brisket	70	300
Mutton
Leg of lamb	67	Up to 24 hours
Fillet	58	180
Bird
Chicken (fillet)	65	50-70
Chicken legs	65	Up to 120
Chicken thighs	80	Up to 120
duck breast	65	50-60
Duck thighs	80	700-800
Turkey	65	120
Goose	55	100-130
Fish, seafood
Salmon	55	15-25
Tuna	58	20-50
Perch	52	15-30
Acne	59	10
Squid	55	7
Mackerel	52	Up to 15
Shrimp	50	25
Mussels	90	2-5
Oysters	85	4-5
Vegetables
Cabbage	85	60
Carrot	85	50
Potatoes	85	55
Corn	85	60
Celery	85	20-25
Green beans	85	120
Peas	85	15
Beet	85	2
Zucchini	85	15-20
Spinach	85	15
Turnip	85	30-40
Fruits
An Apple	85	30-35
Cherry	70	25-30
Pear	85	25
Kiwi	80	20
Melon	65	20
Berries	70	35

Advantages and disadvantages of sous view

Based on the foregoing, we highlight the five main advantages of this unusual method of cooking products.

Of course, it is impossible to do without certain minuses.

Necessary equipment

To achieve maximum efficiency in mastering the soo-view technique, we need a special technique:

• vacuum packer and sealed vacuum bags;
• the cooker is a bath or a submersible thermostat that will keep the water temperature at the level we need.

Do without vacuum packer It is unlikely to work out if you want to do everything according to the rules. Any similar device is suitable for su-kind, as well as packages made of ordinary food-grade plastic, the main thing is that they do not let water and air through.In the domestic market there is a fairly wide choice of various packers, from low-cost household appliances, which are aimed at pumping out air and sealing the bag, to more complex devices with many additional functions.

The thermostat is the most important element for cooking sous-view, because it is it that maintains a constant temperature throughout the cooking. Thermostats are conventionally divided into two categories: special bath containers and immersion cylinders. For example, consider several popular models of both types.

Immersion Thermostats

The submersible type resembles an ordinary boiler and works with any containers. In fact, it is more compact, and its principle of operation resembles a thermometer.

1. Sous Vide Proficook PC-SV 1126. Body material - stainless steel. For ease of use, there is an ergonomic non-slip handle. Power 800 watts. There is an electronic temperature control mechanism (the error is not more than 0.5 ° C). The maximum temperature is up to 90 ° C. The rate of circulation of water in the tank is up to 8 liters per minute. For the convenience of the user, an LED display is built in that displays the most necessary parameters: the set and the actual temperature,as well as a cooking timer counter. The control panel is touch, no additional buttons. The recommended height of the container is from 15 cm and higher. The average cost in the market of small household appliances is about 9,900 rubles.
   
2. Sous Vide Taurus Roner Clip. This immersion circulator is considered one of the best instruments for the molecular kitchen. Reliable stainless steel case material (plastic front panel). It has a peak power of 800 W, is also equipped with an LED display and touch controls. The temperature range is 90 ° C, the accuracy step is 0.1 ° C. There is a well-thought-out security system: auto shut-off when overheated, with a small amount of water in the tank, or after the timer has finished counting down. It is planned to work with a maximum volume of water in the tank of about 15 liters. The cost of the device is 11,990 rubles.
   
3. Sous Vide Caso SV 200 - Another submersible cylinder, well-established among fans of the Sous-view technology. The maximum power of 800 watts. This model of the thermostat is equipped with a touch-sensitive control panel with a convenient and clear display. Capacity reaches 19 liters. The body is made of stainless steel. Temperatures range from 45 to 90 ° C.Temperature step - 0.1 ° C. The device can be immersed in a container not exceeding 23 cm. It is not picky about the type of dishes, works with any heat-resistant materials. The price of the device is not more than 13,500 rubles.
   

Multicookers with su-view function

Capacities baths are most often presented in the form of the crock-pot with function a sou-look. In order to fully implement the vacuum method, hermetically packed products must be placed in a multicooker bowl with a pre-set program and temperature level.

1. Sous Vide Steba SV 1. The case of this sou-view device is made of stainless steel. The design is equipped with a removable bowl with non-stick coating. Bowl capacity is 6 liters. The power of the bath is 600 W, there are pre-installed automatic programs for extinguishing and boiling. However, the temperature is easily regulated manually with a step accuracy of up to 1 degree. The temperature range for cooking in vacuum mode is from 40 to 90 ° C. In this model, you can realize cooking at any low temperature, it is also possible to heat food and maintain heat inside the container. A special convenience is provided by the delayed start option. The cost of the device today is about 11,999 rubles.
   

2. Sous Vide Caso SV 500 - one more device for sous-look from Caso as a multicooker. The bowl and the whole body are made of high quality stainless steel. There is a LCD display with bright backlighting, touch control. The volume of the bowl - 6 liters. The device successfully implemented the function of continuous circulation of water. Temperature range from 25 to 85 ° C. The temperature setting accuracy step is only 0.1 ° C. The device has almost a record power among similar multicookers - 1200 watts. Included is an additional separator for packages designed for four portions. The cost of the model varies, ranging from 18,698 - 22,890.00 rubles.
   

Choose the cooking device should be on the main parameters: the power of the heating element, the rate of circulation of water and the volume of the tank. It is also important to know which set of basic and advanced features you need.

Su-view with the help of available tools

Despite all the difficulties and nuances, it is quite realistic for Sous-Koo food to be cooked at home. Often it is not necessary to purchase all of the above equipment, and you can get by with improvised means. Even some hostesses replace vacuum packages with ordinary polyethylene or food wrap.The main thing is to seal the product tightly so that no moisture gets inside.

So, if you intend to try yourself as a sous-view cook, you will need to buy the following materials for your home.

1. Zip lock packages. Universal remedy: these packages will successfully perform the same function as the specialized packages for cy-view. Hermetically closed and do not allow air, and also avoid contact with water. They are inexpensive, moreover they are quite durable and reliable.
2. If the food is packed tightly, take large capacityFor example, a saucepan. She will take on the role of a vacuum cleaner.
3. Thermometer. If you do not have a professional thermostat, it is enough to use an ordinary thermometer. True, you will need to constantly monitor the temperature, compare the figures with an accuracy of one degree. The work is painstaking, but the end result is worth it. It is also allowed to use a gas or electric stove, or an oven with a good timer and precise temperature setting. However, not all models are equipped with sufficiently accurate temperature control, and they rarely get the value at the same level.

Conclusion

Here are the main points that you need to know when meeting with the technology of SUS-view.This is an interesting and affordable tool for cooking products, where, with proper observance of technology, you can discover a variety of tastes in a new way. So far, our cooks are wary of this method, while European restaurateurs use the vacuum everywhere. Fortunately, today you can try yourself as a cook and learn the basics of Sous-Kind and at home. Well, the existing variety of techniques and recipes will help to achieve interesting and non-standard results.