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Perfección Al Vacío

Perfección Al Vacío

          
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About the Book

Sous vide (francés), también conocida como cocción prolongada a baja temperatura, es un método de cocción en el que los alimentos se colocan en una bolsa de plástico o en un frasco de vidrio y se cocinan en un baño de agua durante tiempos de cocción más prolongados 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 mediante máquinas circuladoras de inmersión térmica. La temperatura es mucho más baja de la que se utiliza habitualmente para cocinar, normalmente entre 55 y 60 °C (130 a 140 °F) para las carnes rojas, 66 a 71 °C (150 a 160 °F) para las aves y más alta 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 retener la humedad.


Cocinar al vacío es mucho más fácil de lo que piensas y normalmente implica tres sencillos pasos:
    Coloque su olla de precisión en una olla con agua y ajuste el tiempo y la temperatura según el nivel de cocción deseado. Coloque su comida en una bolsa con cierre hermético y sujétela al costado de la olla. Termine dorando, asando o asando los alimentos para agregar una capa exterior crujiente y dorada.


Con un control preciso de la temperatura en la cocina, el sous vide proporciona los siguientes beneficios:
    Consistencia. Debido a que usted cocina sus alimentos a una temperatura precisa durante un período de tiempo preciso, puede esperar resultados muy consistentes. Gusto. La comida se cocina en su jugo. Esto asegura que la comida esté húmeda, jugosa y tierna. Reducción de residuos. Los alimentos preparados tradicionalmente se secan y se desperdician. Por ejemplo, en promedio, el bistec cocinado tradicionalmente pierde hasta el 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 la mantiene. No hay que preocuparse por cocinar demasiado.


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Product Details
  • ISBN-13: 9781836871255
  • Publisher: Emilia Moya
  • Publisher Imprint: Emilia Moya
  • Height: 229 mm
  • No of Pages: 236
  • Spine Width: 13 mm
  • Width: 152 mm
  • ISBN-10: 1836871252
  • Publisher Date: 14 Oct 2024
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 322 gr


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