Is Food Cooked by Sous-vide Cooking Delicious?
If you have eaten a prime rib that has been grilled and then sliced, you will never forget the large piece of pink and tender meat in the middle of the steak. On the premise of the good part, good-quality meat, large pieces, low temperature for a long time results in the steak not being fully cooked, tender and juicy in the middle. When I cook at home by myself, I can’t cook a steak like that even with the right doneness.
Sous-vide cooking directly cooks the meat in a vacuum bag at a more precise temperature and time to make the meat have the most ideal doneness; The cooked meat is pink, soft, tender and juicy and the original flavor of the ingredients can be tasted. Generally, we are used to eating fully cooked poultry meat. Having meat cooked by sous-vide cooking will give you a very wonderful experience. The most obvious feature is that the meat cooked by sous-vide cooking doesn’t have many fibers, that is, it is extremely tender. When you bite the meat, it will be cut easily, which is completely different from the softness and stickiness of the raw meat.
If the rawness and flavor of meat are generally classified, it will probably look like the following:
Sous-vide cooking directly cooks the meat in a vacuum bag at a more precise temperature and time to make the meat have the most ideal doneness; The cooked meat is pink, soft, tender and juicy and the original flavor of the ingredients can be tasted. Generally, we are used to eating fully cooked poultry meat. Having meat cooked by sous-vide cooking will give you a very wonderful experience. The most obvious feature is that the meat cooked by sous-vide cooking doesn’t have many fibers, that is, it is extremely tender. When you bite the meat, it will be cut easily, which is completely different from the softness and stickiness of the raw meat.
If the rawness and flavor of meat are generally classified, it will probably look like the following:
| Being raw | Being half cooked | Well done | |
| The taste of the meat | Being soft | Being tender | Being tough |
| The fiber | Less | Less | Many |
| The fiber | Not easily cut | Easily cut | Being able to cut |
| The taste of the meat | The ordinal taste | Nice taste | Smelling nice |
Of course, not every kind of meat has the best flavor when half cooked, but with qualified sous-vide cooking, you can taste the half-cooked flavor of each ingredient. When all the ingredients are selected well and cooked by sous-vide cooking, you will experience a new world.