Imibuzo engaphansi kwe-Vide

Yini Engaphansi Kwemvelo?

I-sub-vide (ebizwa ngokuthi i -SOO-VEED) iyindlela yokupheka ukudla okuye kwavalwa-okugxiwe esikhwameni seplastiki futhi igxila ekugezeni kwamanzi okushisa okuphansi okushisa. I-sub-vide, ehunyushwe kusuka eFulentshi, isho ukuthi "ngaphansi kwe-vacuum", kodwa indlela yokupheka amaprotheni emazingeni okushisa alawulwayo, ukuthi indlela engaphansi kwevolumu ichazwa ngayo ngokusebenza. Ukushisa okuphansi kwamanzi kupheka ukudla kancane kancane nangokweqile kunezindlela zokupheka ezivamile, njengokugaya, futhi kuveza ukudla okunomsoco futhi okunomsoco okungasheshe kuthunjiswe ngokugquma noma ukugcoba ukuze kufinyeleleke ukukhanya okungaphandle okufunwa ngaphakathi.

Ngenxa yokuthi indlela engaphansi kwe-videyi inembile kakhulu, ingozi yokudla okupheka ngaphezulu, izinkukhu nezilwane zasolwandle akuncane. Enye inzuzo yokupheka kwe-sous-vide yukuthi ukukhishwa kwamaprotheni akukhona. Isibonelo, i-steak ephekwe e-skillet kuya ekushiseni okungaphakathi kwangaphakathi kweziphumo ezivamile ezingavamile (125 ° F-128 ° F) enyameni eyomile yangaphandle kanye nokwehla kwamaphesenti angaba ngu-40 esisindo. I-steak ephekwe yi-method sub-vide, noma kunjalo, igcina ijusi layo elingaphakathi futhi lingabi nesisindo.

I-Under-Vide isebenza kanjani?

Zonke izilwane zakhiwa ama-muscle fibers, amangqamuzana amafutha, i-collagen kanye nezicubu ezihlangene, eziphula uma ziphekwe isikhathi esithile. I-steak ine-collagen encane kanye nezicubu ezixhumene naphezu kwenkomo yenkomo ye-chuck yokugcoba, isibonelo, futhi idinga isikhathi esingaphansi ukupheka. I- chuck okugcoba i-filigreed ngamafutha, i-collagen kanye nezicubu ezixhunyiwe, ngakho-ke idinga amahora amaningana ukufeza ithenda efisa.

Ukupheka kwe-sous-vide, izinga lokushisa langaphakathi ofuna ukupheka amaprotheni wakho lihlelwe ngaphambilini kuhhavini lwamanzi angaphansi kwe-vide. Isibonelo, uma ufuna i-steak ejwayelekile engajwayelekile, izinga lokushisa kwamanzi libekwe ku-125 ° F. Njengoba i-steak ipheka, ukushisa kwayo kwangaphakathi kuphakama kuya ekushiseni okufanayo njengokugeza kwamanzi.

Lapho izinga lokushisa langaphakathi lifika ku-125 ° F., Liyeka ukupheka futhi lingabanjwa emanzini okucwiliswa kuze kube yilapho usulungele ukuwuqeda ngokuseshwa okusheshayo noma ukugqabisa. Ukusikeka okunamandla kenyama kudinga amahora angu-48 noma ngisho namahora angu-72 nge-sub-vide method.

Ingabe i-Sub-Vide iphephile?

Kuze kube maduzane, indlela ye-sub-vide yayisetshenziselwa kakhulu abapheki bezokudlela futhi ayengakunconywa ukupheka ekhaya ngoba kwakukhona ubungozi bokungcola kokudla. Ama-ovens amanzi angaphansi kwe-vide ayekade abiza kakhulu, futhi abaningi abapheki bekhaya bazama ukupheka ngaphansi kwevidiyo ngokufaka imithi yamaprotheni evalwe embizeni yamanzi, okungeke kulawulwa kahle futhi ingozi yokudla okungahambisani nokudla yanda. Izinkukhu nezinhlanzi, ikakhulukazi, zitholakala ku- E. coli nase- Salmonella amabhaktheriya uma zingaphekiwe (ngezansi kwe-130 ° F), ngakho-ke i-diy-under-vide yokupheka ekhaya idangele.

Kukhona manje abapheki bezinkampani ezingaphansi kwe-vide nemishini emakethe evumela ukuthi umpheki wasekhaya alungiselele ngokuphephile indlela yokusebenzisa indlela engaphansi kwe-vide. Abakhiqizi be-sub-vide banikeza imihlahlandlela yokuphepha yokupheka amaprotheni ekushiseni okudingekayo ukubulala noma yikuphi amabhaktheriya okudla (134 ° F ngokuvamile kubhekwa sengathi uphephile). Ukudla okumelwe kuphekwe kudinga ukuba kukhishwe ngaphambi kokuba kuvezwe uphawu futhi kuphekwe maduzane ngemva kokuvalwa.

Izinzuzo ze-Sub-Vide

• Ukudla okuphekwe ngokulinganayo
• Ukudla okunomsoco futhi okunomsoco
• Amazinga okushisa aphethwe
• Iphunga elithuthukisiwe ngaphandle kwamafutha engeziwe
• Imiphumela ehambisanayo namaphrotheni

I-Cons-Vide Cons

• Izikhathi zokupheka ezinde
• Imiphumela engavumelani nemifino nezinye izinhlanzi
• Kudinga ukunakekelwa okungaphezulu kokuphepha kokudla
• Kudinga imishini ekhethekile, okungukuthi i-oven amanzi