What bags do you use for sous vide?

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55% OFF FOR BOOKSTORES 55% OFF FOR BOOKSTORES Sous Vide is a cooking method that uses a slow, precise cooking temperature and results in restaurant-quality meals that are not only consistent but also incredibly delicious. This cooking technique has been around for a long time, but has reached its peak recently, thanks to the easy-to-use, pocket-friendly Sous Vide equipment. Sous Vide, which means under vacuum in French, is the process of vacuum-packing food, usually in a bag, and cooking it in water at a precise temperature. This may sound fancy, but apart from the fancy dishes, there is nothing complex about the cooking method. The process is per se simple, and involves three cooking steps: 1.Connect the sous vide machine to a pot of water and set the exact cooking temperature.2.Place the food in a sealable bag, remove excess air and seal it.3.Immerse the bag in the preheated water and cook for the time required for best results. If you want to add a crispy outer layer, you can finish your food by searing or grilling it. What are you waiting for? Get your copy now!

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The difference between the two is that cellophane wrapping does not vacuum seal and is only suitable for short shelf life foods.  However, vacuum sealing is most commonly used for meat and vegetables.  It is so popular that it is also used for dry foods such as cereals, nuts and even potato chips.

The vacuum packaging process is an advantage because it can be extended by introducing modified atmospheres.  This means that, by hermetically sealing, air is completely extracted and prevents the creation of fungi and bacteria.

Extends storage space – vacuum sealing machines are a huge advantage for the culinary industry.    Some chefs use it to store food, thus expanding the space in their refrigerators and freezers.

Keeps food fresher for a longer time – businesses that want to prepare a large amount of food at a time can use a vacuum sealing machine to keep their food fresh.    Food Processing magazine says one restaurant uses the equipment to seal portions of meat, vegetables, nuts and dressings. In this way, food can be stored for long periods of time.

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Sous vide es un término francés que se traduce como «al vacío» y es el proceso de sellar los alimentos en un recipiente hermético -generalmente una bolsa sellada- y luego cocinarlos en agua a temperatura controlada. Tal vez hayas probado productos cocinados con esta máquina, de hecho Starbucks vende unos deliciosos huevos sous-vide y son super yum.

Todo lo que cocines con esta herramienta quedará jugoso y suave. Y no pienses que tienes que ser un cocinero avanzado para dominar esto porque aunque me intimidaba al principio, la primera vez que cociné el pollo con esta herramienta estaba sabroso, casi tan bueno como mis maridos.

Sólo necesitas un recipiente (una olla grande o algunos sous-vide vienen con su propio recipiente), luego sazonas tus proteínas dentro de una bolsa ziplock (sí, realmente no necesitas nada profesional aquí), luego, dependiendo del tipo de proteínas que vayas a cocinar, establece el tiempo y la temperatura.

Lo hemos utilizado incluso antes de asar filetes y el resultado es absolutamente digno de un chef. Eduardo utiliza el sous-vide y luego termina el pollo o cualquier otra proteína ya sea dentro del horno, en la parrilla o en una sartén.


The chorizo steak is a delicious cut of beef from the tenderest part of the animal. This cut is quite simple to cook; no matter what cooking utensils you have at hand, with the basic principles you can give the meat a crispy outer coating and cook it well on the inside for a great tasting result. Depending on the cooking method you use, it’s easy to get a juicy steak in no more than 20 minutes or half a minute now, so start cooking right away!

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