Text 19098, 73 rader
Skriven 2011-12-14 10:04:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: YOUR MISSION  11214
===========================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 -> One advantage of sous-vide, particularly for commercial food
 -> preparation, is that when cooked sealed in a plastic bag, the contents
 -> would be sterilised and could therefore be stored for long periods.

 DS> The problem is that sous vide cooks at a much lower temperature than
 DS> a crock pot and in some cases operates well within the temperatures
 DS> favored for the development of anaerobic bacteria, so there is no
 DS> sterilization involved.

That was one of the claims made by protagonists of the sous vide.
Some bacteria, such as legionella, are killed or disabled by
temperatures in excess of 60 C, but I know there are others which can
survive boiling.

I tried gravy beef in my electric saucepan, adjusted to 75 C, and
cooked for a total of 20 hours or so.  It was tender, but the meat
lacked flavour, as the gravy had leached it out.  My next experiment
will be closer to the sous vide principle by putting the meat in oven
bags, then leaving those in water held at 75 or 80 C.  That should
ensure that maximum flavour is retained by the meat, perhaps in the
concentrated jus which I expect to come out of the meat.  One idea
which I may try is to enclose a marinade with the meat in the bag.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHUNKY BEEF STEW
 Categories: Mains, Beef, Casseroles, Slow-cooker
      Yield: 6 Servings
 
      1 kg Beef;cubed
           Salt & pepper
      2 tb Olive oil
      2 tb Chilli powder
      1 ts Cumin- ground
      1 ts Paprika
    1/4 ts Cayenne pepper
  1 1/2 c  BEEF STOCK
      2    Carrots;peel/chop
      2    Celery stalks;chopped
    400 g  Tomatoes- canned;chopped
    400 g  Chickpeas;canned/rinsed
    200 g  Tomato paste
      1 ts Dried oregano
    1/4 ts Salt
    1/4 ts Black pepper- ground
      1 c  Sweetcorn kernels;frozen
 
  Lightly spray a slow cooker with oil. Season the beef with salt &
  pepper.
  
  Heat 1 1/2tb olive oil in a large, non-stick pan & brown the meat to
  seal in batches.
  
  Heat the remaining oil over low heat. Add the chilli powder, cumin,
  paprika & cayenne. Heat 1 minute till fragrant. Add the stock, bring
  to a simmer & scrape off browned meat particles. Add to cooker along
  with carrots, celery, tomatoes, chickpeas, tomato.
  
  Cover & cook on LOW heat for 8-10 hours, till the meat & vegetables
  are tender. Add corn before serving & cook on HIGH for 15 minutes.
  
  By: JANE KEENAN, FAIRFIELD, VICTORIA From: HERALD SUN, 15 JUNE 2010
  Typed by: KEVIN JCJD SYMONS, 21 JUNE 2010
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)