COOKING SOUS VIDE WITH THE RONER

VACUUM COOKING WITH THE RONER

 

The cooking science shows us that we have unavoidable needs in our work, two of which are:

• Cook with controlled temperatures for the correct time

• Cook with controlled temperatures for the correct temperature

 

We also need to reduce weight loss during cooking, for economic reasons, but also so as not to lose water in food, to avoid excessively hard foods. For which we have derived other needs:

 

• Cooking with low temperatures

• Vacuum cooking (Sous vide or vacuum packed)

 

We have already seen some of these things in the chemistry in the kitchen

Vacuum cooking has this precise definition:

 

“raw materials or intermediate foods that are cooked in bags suitable for the purpose, sealed, and then placed in machines capable of removing the air, creating a vacuum.”

 

The removal of air improves the transfer of heat which is efficiently transferred from the water or steam to the food.

Oxidation, or the presence of oxygen, makes the scents disappear, reducing the nutritional values and the taste, since there is the volatilization of the aromas and the dispersion of the nutritional values in the water that evaporates.

Furthermore, there is no need to add fat to the food either. The health benefits are therefore obvious.

As with the nutritious elements of the food, the natural flavors also remain: all the juices and aromas in the bag continue to penetrate during cooking and are infused into the food, with a consequent increase in goodness. All this thanks to the science of cooking and food science and technology.

 

Today, many are familiar with modern low-temperature cooking techniques under vacuum. I say modern despite the fact that low temperature cooking has an ancient history. In fact

I have already talked about the history of low temperature cooking and therefore of vacuum.

 

We will talk about the necessary machinery such as the roner, leaving out the steam ovens, because the water circulation system allows a much more uniform diffusion of heat; of the three steps required for sous vide cooking with the roner; brine and dry brine; of cooking, times and temperatures, even with the attached tables depending on the food.

 

Last but not least, food safety, therefore the pasteurization and preservation of foods cooked sous vide.

 

In my opinion sous vide has brought significant benefits in terms of taste and food savings. You have to be very careful about the health part. You shouldn't exaggerate with the type of preparation, and I'll give an example like custard or boiled eggs, but then everyone is free to do as they wish.

 

I tried to be exhaustive, sometimes I know how to repeat concepts already expressed, known, risking boredom, but in a written text it is difficult to be particularly fascinating when dealing with such technical topics. Sometimes, in normal everyday life, I think it even manages to be funny.

 

Of course, the topic is broader than it is only part of it. The whole is divided into various pages, like handouts.

Below you can download a free handout, saving or printing it.