Sous Vide: An Eco-friendly and Healthy Cooking Method
Sous Vide Saves Energy and Reduces Cooking Fume Pollution in the Kitchen
With molecular gastronomy spreading over the world, sous vide, a pioneering technique that symbolizes high technology, brings the ultimate sensory enjoyment of flavor without losing the moisture and nutrients of ingredients, and tastes better than other common cooking methods. All the heat food receives are transferred by water instead of the open fire. Sous vide only needs very little oil or even no oil so that it is eco-friendly than the oven and gas cooker and can reduce kitchen fume pollution.
Actually, this cooking technique has existed for hundreds of years. And with the development of science and technology, sous vide has been increasingly stable in temperature control and widely promoted, becoming the mainstream of cooking meat, fish, vegetable and fruit in fancy restaurants around the world. What's more, in this technology, the vacuum-sealed method can not only isolate the juicy of food from the water to minimize the loss of nutrients in the food but also flavor food quickly.
It is Better to Season Food Before Sous Vide Cooking
Food needs to be marinated with the right amount of flavorings before being vacuum-sealed so that food is separated from the air and physicochemical reactions can be interrupted, perfectly retaining the original taste and color of food. At this time, the blood capillary or fibrous tissue of food will expand rapidly and contract after being frozen, and the flavorings on the surface will be easy to permeate into the inside. In sous vide, any surface of ingredients can be soaked evenly at a constant temperature. It's all right to ascribe the perfection and doneness of food to the heat transfer between food and water.
Sous Vide Recipe: Salmon
Ingredients:
Raspberries (15g), Brussels sprouts (15g), Radishes (5g), Nuts (15g), Salmon (150g), Mustard sauce, Sesame paste
Directions:
· Slice up radishes and cut Brussels sprouts in half.
· Crush the nuts in a storage bag.
· Peel the salmon and cut it into chunks. Season them with salts for 10 minutes.
· Place the marinated salmon in a bag with a drizzle of olive oil and seal properly.
· Adjust the temperature of the sous vide cooker to 55℃ and cook the salmon for 11 minutes.
· Wash the Brussels sprouts and fry them in oil until fragrant.
· Serve with mustard sauce and put the salmon in place. Drizzle with sesame paste and garnish with chopped nuts, raspberries and radishes.