Размягчение ФИЛЕ лопатки (ТОП БЛЕЙД) для жарки СТЕЙКА по технологии «СУ-ВИД» / Илья Лазерсон

3. Tenderizing and preserving Kazbeef using the sous-vide technique by Ilya Lazerson / Masterclass by Chef Ilya Lazerson / Meat Processing and Cooking / American Cuisine / US Cuisine / Fried Meat Dishes / Chops and Steaks / Tenderizing Shoulder Fillet (Top Blade) for frying Steak using the sous-vide technique: (sous-vide) What and how to cook with shoulder fillet (top blade). The culinary term "sous-vide" is increasingly being used these days. However, not every cook knows what it is. And not every chef, accustomed to working "the old-fashioned way," likes the word, as they're unfamiliar with it. Meanwhile, this technique is becoming increasingly popular, as it allows food to be cooked at low temperatures while preserving its structure. This way, we get environmentally friendly food that preserves all its vitamins and nutrients. This method may seem confusing at first, but over time, you'll come to appreciate all its benefits and realize that sous vide is truly amazing. Sous vide is a low-temperature cooking technique for food in a vacuum. Sous vide vacuum cooking involves both cooking and storing food. The essence of the technique is as follows: fresh food is packed in a vacuum cooking bag (with various spices added if needed) using a special vacuum packaging machine. The bag is then immersed in a tray of warm water and cooked at a specific temperature for a specific time. The vacuum-sealed product is then blast-frozen. This product can be stored in the refrigerator for a long time. Before serving, meat dishes can be lightly grilled or pan-fried to enhance flavor and create a golden crust. Sous-vide cooking temperatures range from 50-70 degrees Celsius. Any product is suitable for this method, but it's especially suitable for seafood and fish. Advantages of the technique: Sous-vide cooking is incredibly popular these days. We've already explained what it is, but now let's explore its advantages. So, using vacuum cooking achieves the following: 1. During baking or frying, the surface of the meat is exposed to temperatures several times higher than the finished temperature. Sous-vide cooking allows for gentle cooking, ensuring the temperature inside and outside the finished product remains uniform, preventing burning and drying out. 2. Dishes will be juicier, as low-temperature cooking preserves cell membranes. 3. Vacuum packaging preserves all the aromas and flavors in the core of the product. It also promotes better penetration of marinades and spices into the product. 4. Properly selecting the right temperature and cooking time makes food more tender. In tough cuts of meat that are braised or boiled, muscle collagen is converted into gelatin. As a result, even the cheapest cut of meat can be cooked to achieve a divine texture and flavor. 5. Vegetables cooked this way retain a crisp and fresh texture, which is almost impossible to achieve with conventional boiling. Sous-vide cooking can take anywhere from 20 minutes to half an hour. This time is necessary for preparing omelets, foie gras, and small fish. However, tough cuts of meat and pork ribs are cooked for a couple of days. The time required to heat a portion of food to the desired temperature depends not on its total mass, but on its thickness. The density of the food determines the amount of time it takes to reach the desired temperature. The softness of foods affects their cooking time. Delicate and soft foods such as lamb chops, pork and veal fillets, foie gras, and shellfish are ready to eat as soon as they reach the desired temperature. Ilya Lazerson, in his unique style, shares the intricacies of "bachelor cuisine" on his cooking show on the "Eda TV" channel. Ilya Isaakovich Lazerson is one of Russia's leading chefs, president of the Guild of Chefs of St. Petersburg, author of books, radio and TV programs, and the founder of his own culinary school.