Perfection Sous Vide
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Perfection Sous Vide

Perfection Sous Vide


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About the Book

Sous vide (français), également connu sous le nom de cuisson longue durée à basse température, est une méthode de cuisson dans laquelle les aliments sont placés dans un sachet en plastique ou un bocal en verre et cuits au bain-marie pendant des temps de cuisson plus longs que d'habitude (généralement 1 à 7 heures)., jusqu'à 72 heures ou plus dans certains cas) à une température précisément régulée.

La cuisson sous vide se fait principalement à l'aide de machines à circulation à immersion thermique. La température est bien inférieure à celle habituellement utilisée pour la cuisson, généralement autour de 55 à 60 °C (130 à 140 °F) pour la viande rouge, de 66 à 71 °C (150 à 160 °F) pour la volaille et plus élevée pour les légumes. Le but est de cuire l'article uniformément, en veillant à ce que l'intérieur soit correctement cuit sans trop cuire l'extérieur et à retenir l'humidité.


La cuisson sous vide est beaucoup plus facile que vous ne le pensez et implique généralement trois étapes simples:
    Fixez votre cuiseur de précision à une casserole d'eau et réglez la durée et la température en fonction du niveau de cuisson souhaité. Mettez vos aliments dans un sac refermable et fixez-le sur le côté de la marmite. Terminez en saisissant, en grillant ou en faisant griller les aliments pour ajouter une couche extérieure croustillante et dorée.


Avec un contrôle précis de la température dans la cuisine, le sous vide offre les avantages suivants:
    Cohérence. Parce que vous faites cuire vos aliments à une température précise pendant une durée précise, vous pouvez vous attendre à des résultats très cohérents. Goût. Les aliments cuisent dans leurs jus. Cela garantit que la nourriture est moelleuse, juteuse et tendre. Réduction des déchets. Les aliments préparés de manière traditionnelle se dessèchent et génèrent du gaspillage. Par exemple, en moyenne, un steak cuit de manière traditionnelle perd jusqu'à 40 % de son volume à cause du dessèchement. Le steak cuit grâce à une cuisson de précision, ne perd rien de son volume. Flexibilité. La cuisine traditionnelle peut nécessiter votre attention constante. La cuisson de précision amène les aliments à une température exacte et les maintient. Il n'y a pas de souci de surcuisson.


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Product Details
  • ISBN-13: 9781836871224
  • Publisher: Alice Marie
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 372 gr
  • ISBN-10: 1836871228
  • Publisher Date: 14 Oct 2024
  • Height: 229 mm
  • No of Pages: 236
  • Spine Width: 13 mm
  • Width: 152 mm


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