Comparison of Sous Vide Cooking Method with Traditional Methods in Terms of Food Quality
Abstract
"Sous vide" means "under vacuum" in French and is an important cooking technique widely used in gastronomy today. In this method, the ingredients of the dish to be cooked are first placed in a plastic bag and vacuumed and then placed in a container filled with water with a sous vide device. It is brought to the desired temperature, and the food is kept in the water until it reaches this temperature. Sous vide devices regulate the temperature of the water, keep it exactly constant, when necessary, ensure that the food reaches the desired temperature, and ensure that the food is cooked homogeneously by distributing the heat evenly to every point of the food in the bag. This can only be achieved with slow cookers and special pots that use the slow cooking technique. These products, which are generally powered by electricity, are thermostat-adjusted and operate with temperature and time adjustments. The outer parts of these saucepans are usually metal, and the inner parts are made of clay, ceramic or porcelain, and their transparent lids show the inside. Foods cooked in sous vide are extremely healthy and delicious as a result of long-term cooking, so dishes cooked in these pots are consumed with pleasure. The aim of this article is to focus on the rules of traditional and sous vide cooking methods in food preparation and to emphasize the advantages of the sous vide method over traditional methods and its advantages in terms of producing healthy meals.
Keywords
Sous vide cooking, traditional cooking, flavor, color, food quality
Supporting Institution
Yok
Ethical Statement
Etik Beyan dosya olarak verilmişitir
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