Sous-vide: почему рестораны готовят мясо в пакете

Is it safe to cook meat at 135°F (55°C)? Why keep tough cuts in warm water for a day or even three? And why do restaurants cook meat in vacuum-sealed bags and then store it until serving? In this video, I'll explain how sous-vide cooking works. We'll discuss pasteurization temperature and time, why food safety depends on more than just temperature, how sous-vide differs from conventional frying, and how precise temperature control allows for virtually uniform doneness throughout the entire thickness of a steak. We'll also explore tough meat: what happens to collagen during prolonged heating, why cheap, tough cuts can be cooked for several days, and what texture can be achieved this way. We'll also discuss storing pasteurized products, rapid cooling, reheating, and the purpose of vacuum-sealing. And, of course, a little practical information: what thermostat is needed for sous-vide cooking, is a vacuum sealer necessary, the differences between standard and chamber vacuum sealers, and where to find proven cooking time and temperature charts. Detailed guide: Douglas Baldwin, A Practical Guide to Sous Vide Cooking: douglasbaldwin.com/sous-vide.html. The temperatures I use for sous vide cooking can be found in my Telegram channel "Food Quantum," t.me/foodquant.