What is it?

Sously is the French style of cooking by George Pralus at the age of 70. The term (pronounced "Sue veed") is translated into "in vacuum". Video Sous is a method of slow cooking of food in vacuum closed bags located in warm water at low temperature. Food cooked in the Sousness Sous tend to maintain greater shape and taste than food cooked in slow cookers due to the absence of oxygen and lower than the water temperature used.

Sously , as a style of cooking, has its disadvantages. Lack of oxygen and low temperatures can actually cause significant food poisoning and growth of ugly bacteria such as botulism. In order to avoid this undesirable result, chefs have a number of water machines that help keep water circulating around bag food.

The first Sousness of videos was applied to the production of Foie Gras, goose or duck liver pate. When Pralus tried to make a cooking style, he and other chefs like, bRzy found that the end result was better and tastier than the traditionally prepared Foie Gras. Little fat was lost, translated into a greater taste and larger color in the final product.

Another advantage for sous vide is the relative ease of preparation. Usually, when a person orders food in a restaurant must then be ready. Using Sousness will shorten the waiting time of waiting and more customers can be delivered. Not only is the video of videos cooking popular in many of the four and five star of the world's top restaurants, but it turned out to be a great way to prepare better tastings on the plane, cruise ships and room services in hotels.

Any type of banquet that requires extensive preparation may now be less messy before serving, because the food is already cooked to order, and must only be served. Unlike food that is cooked in Advanuce and againWarming up, food sous vide are fresher and have no time to oxidize and lose taste. Even the US armed forces use the Sous Video variant in their meals ready to eat (MRE) for soldiers on the go.

Several Sousness Cooking are available for consumers from supermarkets. These include cooked forms of food that have been popular for many years, and new cooking bags that can be used to hold a taste while making a pot or a tasty chicken bowl. Yet not all chefs are fans sous vide.

There are a limitation of types of things you can cook through Sous video . First, you can't crunchy things and baked chicken cooked Sously will not have crispy skin that so many people enjoy. It is best for foods that would traditionally be poisoned or steamed. Secondly, some chefs say they lack one thing they have most for cooking, the smell of food. Because TakmyVideo food is sealed, you do not have such a wonderful coming odor that results from cooking things in a more open style. For many, however, the comfort and ability to produce large amounts of food can outweigh these small disadvantages and the cooking method continues to increase popularity.