As the image above shows the
biggest advantage sou vide has over traditional
cooking is the control you have over the
meat. "Precise temperature control gives
more choice over doneness and texture than
traditional cooking methods. Cooking in
heat-stable, vacuumized pouches improves
shelf-life and can enhance taste and nutrition."
according to Douglas E. Baldwin. The next difference in the
quality of meat produced is the sear or browning
effect achieved on the surface of the steak that
gives meat is caramelized smoky flavor that is so
widely desired. While cooking sou vide slight changes in temperature and time can lead to big changes in the end product. This is most evident when cooking eggs that have a wide variety of proteins that will denature quite differently and relativity close temperatures.
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