Low temperature cooking is an unusual cooking technique, a variant of roosting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting. In low temperature cooking, the food to be cooked- red meat such as beef, is cooked for a long period of time- 10-20 hours. And at a low temperature- as low as 55°C, this technique is favoured by loot of chefs' around the world.
Cooking in Super hot ovens and stovetop burners operating at full blast are commonplace in professional kitchens, but some of that heat is dissipating as more chefs discover that a slower, gentler approach to cooking often results in better-tasting food. While several dishes have been cooked slowly for centuries, a growing number of chefs are using new technologies--even apart from increasingly popular sous-vide cooking--and different approaches to bring out sometimes-unexpected qualities in a broader array of ingredients. As a chef, you don't traditionally cook things slow," says Roth Moshik head chef of T' Brouwerskolkje Restaurant in
You have to slow-cook!!!Who cooks the shanks for close to four hours and serves those with haricots verts that have been sauteed quickly with grated ginger in olive oil. Accompanying the dish are red creamer potatoes mashed with garbanzo beans and horseradish.
Sous-vide is a method of cooking that allows food to maintain flavor, nutrients, and natural texture through low temperature heating for an extended period of time.
Developed decades ago, the sous-vide method uses airtight plastic bags placed in water significantly below the boiling point, sometimes for well over 24 hours. Now, finally it has shed its boring boil-in-bag reputation and found its way into the most highly regarded restaurant kitchens. in just four short sessions, you will be introduced to sous vide techniques and learn about recent technological advances in low temperature cooking and how to preserve, even intensify, the flavor of food by sealing in the juices so it doesn't lose color or dry out., you’ll understand how sous-vide cooking can help you achieve results that you can't get with classic techniques and how to use low temperature techniques even if you can't use a vacuum machine.
Most people think that it's necessary to first brown the meat at a high temperature before letting it cook through. Although this is the way that most roasts are still cooked, it doesn't actually have to be cooked this way. In recent years a number of chefs, have realized that cooking meat to make it tender can take place at relatively low temperatures, before the joint is browned on the outside. Understanding some of the chemistry and physics that happens when we cook meat will explain why this is so. Actually, cooking meat at low temperatures is not a new invention. The English scientist in the late 18th century described how he had left a joint of meat in a drying oven overnight and was amazed when, the next morning, he found that the meat was tender and fully cooked, although it hadn't browned. He was totally at a loss to explain why this had happened.
This experiment was repeated by Professor Nicholas Kurti from The University of Oxford during a lecture at the Royal Institution in 1969; when he showed that the temperature of the meat in never went higher than 65C, far lower than the temperature at which most of us roast meat, at up to 200C or more.
http://www.answers.com/Nicholas%20Kurti
Basically, there are three main reasons why we cook meat: to make it tender, to give it a 'roasted' flavour and to kill any harmful bacteria that may be present. However, despite popular belief, the chemical changes that happen when meat is cooked to make it tender, and those that give it the dark brown colour and its rich roasted flavour, are quite unrelated and the two processes happen at very different temperatures. Harmful bacteria are killed off at temperatures in between the two extremes. It is therefore useful to understand the difference between these three processes - making the meat tender, giving it a roasted flavour and killing harmful acteria.
Meat cooked in hot water will not look particularly appetizing. It will not have the brown colour we expect and it will have no roasted flavours. This is because the reactions that make the brown colours and the rich flavours of a roasted joint happen at much higher temperatures. Besides cooking meat to make it easier to eat and to give it a delicious flavour, we also cook it to kill any harmful bacteria that it might contain. Large joints of meat are relatively free from bacteria on the inside, but often have them on the surface. This is why we should always wash our hands after we touch raw meat.
We can now understand the slow cooking procedure championed by Heston. Slow cooking causes the collagen in the meat to break down into gelatin and the meat fibres to shrink and release the meat juice. This makes the meat tender. The fibres separate easily and they are deliciously succulent from the entire gelatin released from the collagen.
The high-temperature surface searing of the meat following the slow cook creates lots of aroma molecules when the ribose and the amino acids released from the meat react together, and these add to the rich flavour. This final heating also kills off any bacteria that may have survived the slow cooking.
55 - 60C shrinking of meat fibres and release of juices from them
60 - 65C slow breakdown of collagen to make gelatin which dissolves in water
65 - 70C killing of any harmful bacteria.
100 - 120C Formation of roast and fried flavours when ribose and amino acids from the meat react together.
Improved cereal-based food products suitable for cooking in a low temperature generally about 50-60 C and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorings and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorings and aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorings, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust which is comparable to that of oven-baked goods.
אין תגובות:
הוסף רשומת תגובה