Sous vide, the scientific name of water bath steak, is the biggest difference from the traditional method of frying steak. Before frying, the steak should be sealed in a vacuum plastic bag and soaked in warm water at 55℃-60℃. In this way, the internal temperature of the steak can meet the sterilization requirements before frying, thus reducing the time of frying the steak and minimizing the water loss during frying the steak. Personally, I think fried steak will be tender and close to fish.
Professional sous vide needs a vacuum cryogenic cooking machine. This cookbook introduces how to easily realize this cooking method under the condition of general family kitchen.
Health problems:
General food is heated to above 54.4℃ for a long time, and the most critical germs can be controlled within a safe range. However, there may be other kinds of germs that need higher temperature to be eliminated. It is recommended to buy steak with guaranteed hygiene.
In Douglas Baldwin's research (/sous-vide.html#Safety), under the standard of pasteurization, the bath time required for steaks with different thicknesses to rise from 5 degrees Celsius to near bath temperature is as follows:
55 degrees Celsius 56 degrees Celsius 57 degrees Celsius 58 degrees Celsius 59 degrees Celsius 60 degrees Celsius.
5mm 2 HR 1？ Hours 60 minutes 45 minutes 40 minutes 30 minutes
10mm 2 HR 1？ HR 1？ Hours 55 minutes 45 minutes 40 minutes
15mm 2？ HR 1？ HR 1？ HR 1？ Hours 60 minutes 55 seconds
20 square millimeters? HR 2 HR 1？ HR 1？ HR 1？ HR 1？ human resources
6 1 C 62 C 63 C 64 C 65 C 66 C
5mm 25min 25min18min16min14min13min.
10mm 35 minutes 30 minutes 30 minutes 25 minutes 25 minutes 25 minutes.
15mm 50 minutes 45 minutes 40 minutes 35 minutes 35 minutes
20 mm 60 minutes 55 minutes 55 minutes 50 minutes 45 minutes 45 minutes.
The thickness of the steak I use is about15 mm. If the water temperature is controlled at 60℃, the required water bath time is 55 minutes.
material
beefsteak
salt
black pepper
Food plastic bag (or special vacuum bag for food)
Kitchen thermometer
Practice of cooking steak in water bath
Drain the steak and put it in a plastic bag. Stick the plastic bag on the steak and squeeze out the air as much as possible. Then put the plastic bag into the water, let the water pressure squeeze out the air further (be careful not to let the water leak into the bag), and tie the plastic bag tightly.
Prepare water at 60℃ in the pot, put the plastic bag containing steak into the water (try to expose the mouth of the plastic bag to avoid water infiltrating into the bag) and soak for 55 minutes. Put the thermometer in the pot to monitor the water temperature. Once the water temperature drops, turn on a small fire to heat it.
Take the steak out of the plastic bag, drain it, and sprinkle with two portions of salt and black pepper.
Preheat the pot with high fire, fry the beef for 15 seconds -3 minutes until it is slightly burnt (the specific time should be adjusted according to the pot temperature, material and steak thickness), and fry the opposite side for the same time.
Take out the steak and leave it for two or three minutes to let the heat spread into the steak.