Technology
Not only does Tender Food make it possible to prepare dishes for 4 to 25 minutes without altering their quality, but meat is extraordinary tender and juicy. Moreover, its taste and nutrients are preserved. How is this possible? The answer is sous vide which is a technology that turns every dish into a culinary masterpiece with minimal efforts.
What is sous vide?
Sous vide, which is a French cooking technique, means under vacuum. It revolves around low-temperature long-time cooking which can reach 36 hours for certain products. Precise temperature is applied for different types of meat. Temperature depends on factors like kind and breed of the animal, its muscle tissue, size, thickness, readiness of the final product etc.
Another important aspect concerning sous vide entails finishing the process of cooking at the exact moment, e.g by applying blast chilling.
3 reasons
why you should choose Tender Food sous vide products:
It is faster
Cooking takes considerably less time, e.g baking time is 5 to 8 minutes on average. Baking pork ribs is the only exception – 12 minutes. Even baking and steaming of pork knuckle with bone, pulled pork and pork meat (whole cut) are cooked within 22-25 minutes which cannot be achieved under any other circumstances.
It is faster
Cooking takes considerably less time, e.g baking time is 5 to 8 minutes on average. Baking pork ribs is the only exception – 12 minutes. Even baking and steaming of pork knuckle with bone, pulled pork and pork meat (whole cut) are cooked within 22-25 minutes which cannot be achieved under any other circumstances.
Tastier
All healthy nutrients are preserved. Traditional baking and boiling require higher temperatures which leads to loss of some vitamins and proteins.
What sous vide does is preserve all microelements in meat, e.g vitamins, proteins, carbohydrates and fats as well as its taste, aroma, colour and weight which guarantees maximum absorption of all nutrients.
Besides, vacuuming completely pumps oxygen. Hence there is no oxidation and loss of proteins in many food products.
Tastier
All healthy nutrients are preserved. Traditional baking and boiling require higher temperatures which leads to loss of some vitamins and proteins.
What sous vide does is preserve all microelements in meat, e.g vitamins, proteins, carbohydrates and fats as well as its taste, aroma, colour and weight which guarantees maximum absorption of all nutrients.
Besides, vacuuming completely pumps oxygen. Hence there is no oxidation and loss of proteins in many food products.
Excellent quality
Precise temperature control always means excellent results. Sous vide also guarantees natural flavour and texture of products which can hardly be achieved with traditional methods of cooking. Furthermore, sous vide products are not dehydrated, dry or raw in some parts. Sous vide food, which is evenly cooked, is suitable for stringy meat because collagen degrades in gelatin transforming it into tender and ideal for consumption meat.
Excellent quality
Precise temperature control always means excellent results. Sous vide also guarantees natural flavour and texture of products which can hardly be achieved with traditional methods of cooking.
Furthermore, sous vide products are not dehydrated, dry or raw in some parts. Sous vide food, which is evenly cooked, is suitable for stringy meat because collagen degrades in gelatin transforming it into tender and ideal for consumption meat.