Sous Vide Kesempurnaan
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Sous Vide Kesempurnaan

Sous Vide Kesempurnaan


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About the Book

Sous vide (Perancis) juga dikenali sebagai memasak lama bersuhu rendah, ialah kaedah memasak di mana makanan diletakkan di dalam kantung plastik atau balang kaca dan dimasak dalam tab mandi air lebih lama daripada masa memasak biasa (biasanya 1 hingga 7 jam, sehingga 72 jam atau lebih dalam beberapa kes) pada suhu yang dikawal dengan tepat.

Memasak sous vide kebanyakannya dilakukan menggunakan mesin peredaran rendaman haba. Suhu adalah jauh lebih rendah daripada biasa digunakan untuk memasak, biasanya sekitar 55 hingga 60 °C (130 hingga 140 °F) untuk daging merah, 66 hingga 71 °C (150 hingga 160 °F) untuk ayam itik, dan lebih tinggi untuk sayur-sayuran. Tujuannya adalah untuk memasak item secara sekata, memastikan bahagian dalam dimasak dengan betul tanpa terlalu masak di luar, dan untuk mengekalkan kelembapan.


Memasak sous vide adalah lebih mudah daripada yang anda fikirkan, dan biasanya melibatkan tiga langkah mudah:
    Pasangkan periuk ketepatan anda pada periuk air dan tetapkan masa dan suhu mengikut tahap kesedapan yang anda inginkan. Letakkan makanan anda dalam beg yang boleh ditutup dan klipkannya ke tepi periuk. Selesai dengan membakar, memanggang atau memanggang makanan untuk menambah lapisan luar yang rangup dan keemasan.

Dengan kawalan suhu yang tepat di dapur, sous vide memberikan faedah berikut:
    Konsisten. Kerana anda memasak makanan anda pada suhu yang tepat untuk jumlah masa yang tepat, anda boleh mengharapkan hasil yang sangat konsisten. rasa. Makanan masak dalam jusnya. Ini memastikan makanan itu lembap, berair dan lembut. Pengurangan sisa. Makanan yang disediakan secara tradisional menjadi kering dan mengakibatkan pembaziran. Sebagai contoh, secara purata, stik yang dimasak secara tradisional kehilangan sehingga 40% daripada jumlahnya kerana kekeringan. Steak yang dimasak melalui masakan ketepatan, tidak kehilangan jumlahnya. Fleksibiliti. Masakan tradisional mungkin memerlukan perhatian berterusan anda. Memasak ketepatan membawa makanan ke suhu yang tepat dan menahannya. Tidak perlu risau terlebih masak


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Product Details
  • ISBN-13: 9781836871279
  • Publisher: Jane Soon
  • Binding: Paperback
  • Language: Malay
  • Returnable: N
  • Weight: 372 gr
  • ISBN-10: 1836871279
  • Publisher Date: 14 Oct 2024
  • Height: 229 mm
  • No of Pages: 236
  • Spine Width: 13 mm
  • Width: 152 mm


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