chemia-kuchni: Sous vide

Evidence: 100 • authority: 72

Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking, invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the ou…

Evidence: — • authority: 92

Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review.. Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate changes in sensory attributes becoming a particular focal point. This paper presents recent insights into the sensory transformations of meat, especially shifts in texture, color, and flavour during sous-vide processing. Both cooking temperature and duration exert important influences, with temperature generally playing a more pivotal role across diverse conditions. The molecular mechanisms underlying th…

Evidence: — • authority: 92

Extension of Sous Vide Preservation of Wild Turkey (Meleagris gallopavo L.) Meat With Rosmarinus officinalis Essential Oil: A Study on Chemical Composition and Antibacterial Effectiveness Against Listeria monocytogenes and Other Population of Isolated Microbiota.. In our study, we focused on the chemical composition of Rosmarinus officinalis essential oil (ROEO), its antimicrobial effects. Drawing from existing research, we further investigated the antimicrobial properties of ROEO under in vivo conditions. Specifically, we examined its effects on sous vide meat from wild turkeys and its activity against Listeria monocytogenes. The dominant compound identified in ROEO was 1,8-cineole, which…

Evidence: — • authority: 92

Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions.. This study investigated the effects of sous-vide (SV) alone and in combination with searing (SVS) on meat quality traits, visual attributes, and sensory characteristics of porcine longissimus dorsi muscles from reddish-pink, firm, and non-exudative (RFN) and pale, soft, and exudative (PSE) conditions. Compared with PSE-pan frying (PSE-Pan) loins, PSE-SV and PSE-SVS loins exhibited higher cooking yields and lower Warner-Bratzler shear force (WBS) values (p 0.05). For visual attributes, the Pan- and SVS-treated groups received higher color accep…

Evidence: — • authority: 92

Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking.. To solve the problem of poor quality stability of RCS during preheating restructuring, this study proposed a strategy of regulating myofibrillar protein cross-linking based on sous-vide cooking temperature (50-90 °C). The results showed that at 70 °C, RCS had a cooking loss of 12.89%, significantly lower than that of WCS, a hardness of 1971.59 g, and formed a dense network structure, making its quality similar to that of WCS with respect to the measured parameters. This structure was associated with heat-induced β-sheet formation, hydrophobic…

Evidence: — • authority: 92

The Sensory, Chemical and Microbiological Quality of Sous-Vide Cooked Sea Bass (<i>Dicentrarchus labrax</i> Linneaus, 1758) With Liquid Smoke Flavor.. This study investigated the sensory, chemical, and microbiological quality characteristics of liquid smoke-flavored sea bass fillets cooked sous vide at three different temperatures (60°C, 65°C, and 70°C) for 20 min and stored at 2°C ± 1°C for 32 days. The aw value, which is 0.985 in fresh fish, remained unchanged in the SV 60 and SV 65 groups after sous vide cooking, while it was found to be 0.981 in the SV 70 group ( p L * (brightness) and b * (yellowness) values in all groups, while a * values decreased ( p 60 and SV 65 groups,…

Evidence: — • authority: 72

A slow cooker (also known as a crock-pot after a trademark owned by Sunbeam Products, but sometimes used generically in the English-speaking world) is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled, such as a pot roast, soups, stews and other dishes (including beverages, desserts and dips).

Evidence: — • authority: 72

Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and cardiovascular disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that…

Evidence: — • authority: 72

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.

Evidence: — • authority: 72

Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing precise temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the internal temperature of the food is lower than by traditional cooking. In the American South, this style of cooking is sometimes referred to as "low and slow".

Evidence: — • authority: 72

Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with different cuisines using different cooking procedures and terminology. For steaks, common gradations include rare, medium rare, medium, medium well, and well done.