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La Biblia de Recetas Cocción Al Vacío 2 En 1 100+ Recetas Fáciles, Saludables Y Deliciosas

La Biblia de Recetas Cocción Al Vacío 2 En 1 100+ Recetas Fáciles, Saludables Y Deliciosas

          
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About the Book

Sous vide (francés), también conocido como cocción prolongada a baja temperatura, es un método de cocción en el que los alimentos se colocan en una bolsa de plástico o un frasco de vidrio y se cocinan en un baño de agua durante más tiempo de lo habitual (generalmente de 1 a 7 horas)., hasta 72 horas o más en algunos casos) a una temperatura regulada con precisión.


La cocción al vacío se realiza principalmente con máquinas de circulación de inmersión térmica.La temperatura es mucho más baja que la que se usa habitualmente para cocinar, generalmente alrededor de 55 a 60 ° C (130 a 140 ° F) para las carnes rojas, 66 a 71 ° C (150 a 160 ° C). ° F) para las aves de corral y más alto para las verduras. La intención es cocinar el artículo de manera uniforme, asegurándose de que el interior esté bien cocido sin cocinar demasiado el exterior y para retener la humedad.


La cocción al vacío es mucho más fácil de lo que piensas y, por lo general, implica tres simples pasos:

 Conecte su olla de precisión a una olla con agua y configure el tiempo y la temperatura de acuerdo con el nivel deseado de cocción.

 Coloque su comida en una bolsa sellable y sujétela al costado de la olla.

 Termine chamuscando, asando a la parrilla o asando los alimentos para agregar una capa exterior dorada y crujiente.

Con un control preciso de la temperatura en la cocina, el sous vide ofrece los siguientes beneficios:

 Consistencia. Debido a que cocina sus alimentos a una temperatura precisa durante un período de tiempo preciso, puede esperar resultados muy consistentes.

 Sabor. La comida se cuece en sus jugos. Esto asegura que la comida esté húmeda, jugosa y tierna.

 Reducción de desperdicios. Los alimentos preparados tradicionalmente se secan y generan desperdicio. Por ejemplo, en promedio, el bistec cocinado tradicionalmente pierde hasta un 40% de su volumen debido al secado. El filete cocinado mediante cocción de precisión no pierde nada de su volumen.

 Flexibilidad. La cocina tradicional puede requerir su atención constante. La cocción de precisión lleva los alimentos a una temperatura exacta y los mantiene. No hay que preocuparse por cocinar demasiado.


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Product Details
  • ISBN-13: 9781802885446
  • Publisher: Sannainvest Ltd
  • Publisher Imprint: Adriana Farris, Pablo Gutierrez
  • Height: 229 mm
  • No of Pages: 200
  • Spine Width: 11 mm
  • Width: 152 mm
  • ISBN-10: 1802885447
  • Publisher Date: 04 Jun 2021
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 276 gr


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