适用于Sous Vide的经典炖菜食谱

昨天我谈到了Sous Vide Summit.国际SUS VIVES协会关于如何调整Sous Vide的炖菜或炖菜食谱。由于大流行,大会实际上举行。这是一个很棒的会议,如果您对Sous Vide感兴趣,我建议在明年加入会议。此博客文章与我的演示文稿具有相同的内容。

Boeuf Bourguignon

炖菜和炖菜在世界各地都很受欢迎。以下是我博客上炖菜和炖菜的Sous Vide食谱的一些例子:

泰国帕南猪肚咖喱

The key elements that make a stew or braised dish so delicious are:

  • 褐变增加了味道的景深
  • 减少浓缩口味并加厚酱汁
  • Slow and moist cooking to tenderize tough meat
  • Creating a delicious sauce from the juices that are released by the meat
  • 混合的味道

我们不能生产前两个元素with sous-vide, because the temperature is too low and it is too moist for much browning to occur, and no reduction can happen because all the moisture is trapped in a plastic bag. However, sous-vide is perfect for slow and moist cooking, it captures all the juices that are released by the meat, and the flavors have a lot of time to blend during the long cooking process. So to adapt classic stew recipes for sous-vide, we have to do the browning and reduction outside of the sous-vide process.

您可以通过以下这些步骤调整所有经典炖炖配方的Sous-Vide:

  1. 棕色肉
  2. Make the sauce
  3. 减少酱汁
  4. 可选:立方体或肉磨
  5. 真空密封肉和酱汁
  6. 一起煮肉和酱汁vide
  7. 完成和服务

Let’s discuss each step in detail.

Step 1: Brown the meat

即使你的食谱呼吁切块或碎肉,也最好用牛排褐色。如果将肉作为牛排(或整个烤肉),较少的水分损失。这不仅意味着更多的果汁将留在你希望它们的肉内,也是褐色本身不会受到肉类中的果汁的阻碍。由于美丽的反应,褐变会产生很多味道。如果干燥和热,则会发生这种反应。用它的水混乱,因为它将温度降低到100℃/ 212F,当然是因为它与干燥相反。

在质地和味道之间存在贸易。棕色的时间越长,地壳越厚,味道越多,就会发展出来。然而,较厚的外壳也意味着较厚的过煮肉层。在足够的脂肪(油或澄清的黄油中,通过褐变高热;常规黄油会燃烧),您可以在尽可能少的肉片时获得更多的褐变。出于同样的原因,不要频繁变得频繁。如果转弯频繁,您将获得更多内部烹饪和更少的褐变,并且您想要相反。

在牛排中的肉而不是地面或切割的肉类具有相同的目的。如果你棕色肉在地面或切割时,从Sous Vide获得更好的质地的优势将会丢失。此外,棕色肉会更难,所以你甚至可能不会得到更多的味道。

在传统食谱中,您将在褐色和添加其他成分后将肉类保持在锅中,但对于Sous Vide适应,我们一旦你喜欢的方式,就会将肉从锅中脱离。肉仍然是在外面的原始的,这就是它应该是的,因为Sous Vide烹饪将照顾这一点。

Step 2: Make the sauce

你酱最重要的成分已经在锅中,因为它是从褐色肉中留下的滴落。所以不要打扫锅!

现在将芳烃添加到平底锅中的滴滴。对于意大利菜肴,这是胡萝卜,洋葱和芹菜的神圣三位一体。对于咖喱,这将是咖喱酱。将芳烃搅拌过中等高热,确保滴滴不会燃烧。通常由芳烃释放的水分将有助于防止这种情况,以及根据需要调节热量。如果需要,用一点水将平底锅注入,只是为了放松滴滴涕。正如我们希望芳香剂对棕色的那样,并且享受一些漂亮的毛泽东反应,然而,最好将这一步骤尽可能干燥。意大利食谱实际上会告诉你让芳烃在锅中干燥。

继续前进,直到芳香剂完全煮熟,因为Sous Vide烹饪将在烹饪太低的温度下发生。对于您想要烹饪芳香剂的大多数食谱,直到它们是金色的。

现在是时候用葡萄酒,股票和/或筛查的西红柿涂上锅。雷竞技raybet.com我会建议用水涂上喷雾,因为这会稀释味道。即使食谱呼叫水,我也会用股票代替它。使用牛肉股票为牛肉盘,鸡肉储存,羊肉,羊肉等羊肉等等,通常最好使用相同类型的肉类。如果你要在猪肉盘中使用牛肉库存,那么菜将最终品尝更少的猪肉。

If deglazing with wine and another liquid, then allow the wine to reduce by half before adding the other liquid. Reducing the wine by half ensures that the alcohol is gone.

Step 3: Reduce the sauce

Bring the sauce to a boil, then reduce the heat to a simmer. Stir the sauce once in a while so it won’t scorch at the bottom. Do not stir it too often, because the Maillard reaction will occur at the highest rate just before it scorches. You need to r将酱汁引发到甚至比你想要它在成品盘中更厚,因为在Sous Vide烹饪过程中将将来自肉的果汁添加到其中。If you have the time, reduce with a slow simmer rather than a rolling boil. The slower you reduce, the more flavor will remain in the sauce. It smells really good while you are reducing, but that is not a good thing. Every flavor compound you smell during the simmer means that flavor compound is no longer in the dish.

第4步(可选):立方体或磨肉

一些焖料盘Brasato al Barolo要么Genovese Alla Napoletana.被炖整个烤肉,然后在服务前切成薄片。但对于许多炖菜Chili要么Spezzatino.要么意大利面sauces likeRagù alla Bolognese肉是立方体或地面。为方便起见,肉通常已经卖出了已经立方体或地面。但是,如步骤1所示,最好在牛排中棕色,并且之后只能磨碎。肉仍然是在里面的原始的,因为只有外面的外面被灼烧了。

Make sure the meat is well chilled before you grind it. If you don’t own a meat grinder, an alternative solution is to purchase ground meat and brown only 10% or 20% of it, and add the rest raw.

Step 5: Vacuum seal

Mix the meat with the sauce (making sure the sauce is not warmer than the temperature you intend to cook sous vide at) and vacuum seal it. You have three options for doing this.

选项1:使用腔室真空密封剂。腔室真空密封剂在真空密封液中很好。在真空密封之前,酱汁和肉类必须完全冷却,因为否则酱汁和肉中的水将煮沸。这是因为水的沸点在较低的压力下较低。

选项2:使用Ziploc袋和水位施加方法。肉和酱汁仍然温暖,你可以这样做。

Option 3: freeze the sauce, and vacuum seal with an external vacuum sealer.

当我们不想浪费任何味道时,请务必将任何果汁泄漏到酱汁中,以便在真空密封之前。

Step 6: cook meat and sauce together sous vide

To cook the meat and sauce sous vide, you have the option to select a time and temperature that will give a classic flaky tender braised texture to the meat, such as 24 hours at 74C/165F, or tender and juicy medium rare, such as 24-96 hours at 55C/131F, 57C/135F, or 60C/140F. The time and temperature for tender and juicy medium rare will depend on the type of meat. For a classic flaky texture, 24 hours at 74C/165F works for many types of meat.

较长的烹饪时间也将使味道混合。

Step 7: finish and serve

You can serve straight from the bag. Just make sure the plates or bowls are preheated, especially if you cooked sous vide at a low temperature.

For a higher serving temperature and the opportunity to thicken the sauce, you can follow these steps.

首先,将酱汁留到锅中,保留肉。

Bring the sauce to a boil.

If needed, you can thicken with a slurry of cornstarch and water, or arrowroot and water, or with butter (turn off the heat and whisk in small pieces of cold water), or with beurre manié (equal parts of butter and flour mixed into a paste, whisked into the sauce after the heat has been turned off).

An optional step is to ‘pull’ the meat with two forks. This is a great way to make meat that turned out a bit dry seem very juicy, because the strands of meat will be coated with the sauce.

Turn off the heat and add the reserved meat. Stir to coat the meat with the sauce. Taste and adjust the seasoning with salt and pepper if needed. It is now ready to be served.

为什么准备炖菜或炖菜Sous-Vide?

Sous-Vide不是一切的解决方案,你可以在没有它的情况下制作一个完美的炖菜或焖盘。但是有一些原因在做这个sous视频:

  • 一致性和精度。具有传统方法,肉类较高的风险较高,因为温度太高。
  • 便利,因为你不必长时间倾向于炉灶上的锅。
  • 覆盖肉所需的液体较少,无需在烹饪过程中搅拌(除了还原酱之外)。
  • Turn tough meat into tender and juicy medium rare (at 60℃/140℉ or lower), an option you do not have with traditional methods for making stews or braised dishes.
  • 易于冷静,储存和再加热。

If you vacuum seal individual portions, like the Ragù alla Bolognese in the photo, they will be pasteurized and can be chilled quickly in an ice bath and then chilled or frozen. You can reheat at the same temperature as you cooked sous-vide. If the bags are not thick, half an hour will be enough from thawed or an hour from frozen. Compare this to making a large pot of ragù the traditional way. You would have to chill the ragù before you could pack and freeze it, which will take long and it will no longer be pasteurized.

但是,如果您对炉灶或烤箱中的传统方式做准备炖菜或炖菜,并且您对获得柔软和多汁的中等稀有质地的传统方式,那么一定要继续做你正在做的事情。

6 thoughts on “适用于Sous Vide的经典炖菜食谱

  1. 非常有趣的话题。清除解释,以适应一些着名的食谱并将其带到更高的水平。想象一下,您可以在方便的时候准备好前进的主餐。谢谢

    喜欢1人

  2. 谢谢 !我很高兴看到Sous Vide Summit和你的一部分进展顺利。。这表示我没有需要我的生活方式,也不需要以这种方式烹饪自己的兴趣。But I am always eager to learn !

    喜欢1人

    1. Stefan – just a question – will your part in the Summit ever be available for ‘outsiders’ for a look-and-see or is that part of a commercial package ? best Eha

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  3. nice piece of work Stef… these days I only use sous-vide for yogurt and the occasional creme brûlée, because I eat little meat and I find it a tad boring as a cooking method… but this kind of post are very useful. stefano

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