Slowing Cooking Making Food More Delicious (Part One)
With the rise of the Internet economy, takeaway O2O has begun to flourish. From campuses, offices, residential areas to high-speed rail, from dinner, supper to afternoon tea, and even on New Year's Eve, takeaways are commonly seen. Takeout has become an important way for those who don't like to cook, couples born in the 1980 and 1990 who don't know how to cook, peoples who work at offices and elderly people who can't walk well. How to ensure the nutrition and health of takeout becomes particularly important. Jianjun Zhang and his slow cooking team have always been committed to providing one-stop meal solutions based on Internet-based smart hardware. As the first take-out brand of slow cooking, Michelin Light Meal uses the exclusive low-temperature slow-cooking to serve the diners and provide healthy and nutritious meals, and at the same time pass on their slow-moving lifestyle to consumers.
Low-temperature slow-cooking cooking
Although Slow Cooking Michelin Light Meal is only a takeaway brand, it has always been adhering to the gourmet concept of Michelin restaurants, using the low-temperature slow-cooking cooking loved by many Michelin chefs to bring delicious food to diners. Sous-vide comes from French and is called slow cooking in English, which means under vacuum. Although it appeared in the 18th century, it was not used in France until the 1970s. It is officially used in restaurant dishes, but is highly praised by the chefs of Michelin restaurants. "Low-temperature slow cooking", as the name implies, refers to the scientific research of each ingredient to find out the temperature range of the protein cells of each ingredient's thermal explosion to calculate the cooking time within the explosion temperature, which can best obtain taste and nutrition of the food. For example, when an egg is at 62 degrees Celsius, both the yolk and the egg white are in the best state. Both have the same softness, and the taste is the best. It will not be soft on the one side but hard on the other side; the protein will be preserved the most so as to achieve the purpose of deliciousness and nutrition.
Slow-cooking Michelin Light Meal utilizes the latest technology. The kitchen cooks the ingredients through smart cooking sticks. After putting the ingredients in a plastic bag that can withstand high temperatures and the air is exhausted to make a vacuum state by a vacuum sealer, the ingredients are placed in a cooker; use the smart cooking stick to control the time and temperature of the water in the container, so that the ingredients can be slowly soaked in the constant temperature water, they can release the most sodium glutamate at the most suitable temperature, and the minimize the loss of water. Jianjun Zhang said that food cooked by traditional methods will lose 15% to 20% of weight, most of which is the moisture in the food, which is also the reason for the aging of the food; experiments have shown that the use of smart cooking sticks and vacuum package at a low temperature can control the water loss rate of the food between 5% to 8%, and the food is particularly tender. Therefore, low-temperature slow cooking can also preserve the original flavor and color of the food to the greatest extent and reduce the use of salt or completely don't use salt, while retaining the nutrients of the food and separating the original juice and water of the food. Compared with cooking methods such as frying, stir-frying, and deep-frying, low-temperature slow-cooking ingredients can better retain vitamin, and you can make delicious Michelin dishes every time without or with very little oil.
Low-temperature slow-cooking cooking
Although Slow Cooking Michelin Light Meal is only a takeaway brand, it has always been adhering to the gourmet concept of Michelin restaurants, using the low-temperature slow-cooking cooking loved by many Michelin chefs to bring delicious food to diners. Sous-vide comes from French and is called slow cooking in English, which means under vacuum. Although it appeared in the 18th century, it was not used in France until the 1970s. It is officially used in restaurant dishes, but is highly praised by the chefs of Michelin restaurants. "Low-temperature slow cooking", as the name implies, refers to the scientific research of each ingredient to find out the temperature range of the protein cells of each ingredient's thermal explosion to calculate the cooking time within the explosion temperature, which can best obtain taste and nutrition of the food. For example, when an egg is at 62 degrees Celsius, both the yolk and the egg white are in the best state. Both have the same softness, and the taste is the best. It will not be soft on the one side but hard on the other side; the protein will be preserved the most so as to achieve the purpose of deliciousness and nutrition.
Slow-cooking Michelin Light Meal utilizes the latest technology. The kitchen cooks the ingredients through smart cooking sticks. After putting the ingredients in a plastic bag that can withstand high temperatures and the air is exhausted to make a vacuum state by a vacuum sealer, the ingredients are placed in a cooker; use the smart cooking stick to control the time and temperature of the water in the container, so that the ingredients can be slowly soaked in the constant temperature water, they can release the most sodium glutamate at the most suitable temperature, and the minimize the loss of water. Jianjun Zhang said that food cooked by traditional methods will lose 15% to 20% of weight, most of which is the moisture in the food, which is also the reason for the aging of the food; experiments have shown that the use of smart cooking sticks and vacuum package at a low temperature can control the water loss rate of the food between 5% to 8%, and the food is particularly tender. Therefore, low-temperature slow cooking can also preserve the original flavor and color of the food to the greatest extent and reduce the use of salt or completely don't use salt, while retaining the nutrients of the food and separating the original juice and water of the food. Compared with cooking methods such as frying, stir-frying, and deep-frying, low-temperature slow-cooking ingredients can better retain vitamin, and you can make delicious Michelin dishes every time without or with very little oil.