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What is sous vide technology?
The essence of the gastronomic process is that the food is heat treated by slow cooking, i.e. at a low temperature, below the boiling point, for several hours.

 

It may seem a bit confusing at first, but in practice it is very easy to use. It's worth reading a little about the temperature at which and for how long it is customary to heat treat the given meat in order to get really perfect results. 

 

To start with, I made a chicken thigh, which is perfect for entry level, it's hard to mess up, and you can really experience the sous vide technology in this way. I prepared the meat the night before - the preparations are at least as important as the process itself. We don't just throw the raw materials - typically meat - into the warm water, we also bag them one by one beforehand, and we remove the air from the bag a vacuum sealer will help us with this.
 

It is important to add seasoning already at this point, and it is worth adding other ingredients, e.g. bagging the meat with onions or even garlic to make it even juicier and tastier at the end of the process.

 

In the meantime, the sous vide machine must be placed in water, for this we will need a larger container that is heat-resistant up to 100 degrees. After that, we just set the temperature and time and wait for the food to be ready.

 

_{A szuvidálás után, de még sütés előtt így nézett ki a fantasztikusan megpuhult csike.}
 

You can read a thousand different tips regarding the ideal values, I made the thighs at 75°C , approx. two and a half hours in the first round, then in the last 15-20 minutes I raised the temperature to 88°C. Meanwhile, I also turned on the oven and browned the outside of the meat after the process. The result seems complete at first, but in fact it is more of a half-success: the meat is browned on the outside, cooked soft on the inside, but - although it was not raw - it could still have softened. I know this because I left two chicken legs in the water for another 45 minutes and they did noticeably better.

 

What is certain is that I have rarely eaten such tender chicken, even in a restaurant. The meat was crumbly and juicy, fried crispy on the outside, but soft on the inside, and the vacuum marinating did a noticeable good for it, the spices penetrated much better than when simply fried. You don't even need to be a professional chef, the chemistry does its job, and the flavors come together like never before!
 

It is therefore worth trying, and we recommend the Maxima sous vide machine, and the Takaje vacuum sealer,