a beef, it also looks good in the photos below is a well-marbled meat that is particularly suitable for stewing. The perfect Schmortemperatur is slightly above 80 degrees. The liquid simmering slightly at this temperature, the collagen begins to melt the fat dissolves easily embedded in its structures, however, remains in the tissue obtained. The higher I raise the Schmortemperatur towards cooking, the more fat soluble. You can mountain mature this process easy, as the stronger I heat the meat the more fat is to siphon it later and so dry even the product. For veal, the collagen is coagulated in a flash beyond 85 degrees irretrievably to a cartilage-like consistency. A piece of beef neck contrast, survived to approach this kind usually hard.
Unfortunately, the reverse does not hold the Schmortemperatur low as possible. Because to solve the collagen mass, then, the magic of individual non-meat fibers a compact, sturdy piece of meat is, temperatures well above 70 degrees required. With a little practice, you understand this process and can manage it wisely. Normally we do not compete to cook the stew for Sousvide. There are two different techniques that complement each other in the kitchen. In the case of my table lace is one of the few overlaps between the two techniques. What was needed was not a stew, which falls apart on the fork but can be a delicate but compact piece of meat in terms of a roast, which is made with a knife or machine cut into thin slices to a finger food holder.
The boiled beef was seared and deglaze with soy sauce. The soy sauce is reduced and thus the glazed rump. The whole thing was vacuumed with garlic and herbs, and at 72 degrees for 3 hours Sousvide cooked. allow to cool in bag and marinate for 24 hours.
This is how the Boiled for 24 out. Faint but compact, with the consistency of a roast.
The meat is pink, the marbled fat structures are clearly visible. The collagen is only partially melted and this allows the boiled beef with a knife and cut into thin slices.
0 comments:
Post a Comment