Cold, slow steak
By VicentaLakin
What's cold and slow? Low temperature and slow cooking is the time required to impregnate in warm water when food is placed in plastic bags that are resistant to high temperatures, when the air is in a vacuum and when the temperature is calculated. What's the good of cold and slow cooking? Vacuum-low-temperature cooking, with water loss only between 5 and 8 per cent, is particularly rare. At the same time, the production process was largely free of any additives and allowed to maintain the original taste of food. The cold, slow-cooked steaks are so bad that they can taste the quality and taste of beef, and healthy, slow-cooking can preserve food in its original form to the greatest extent, without the need for extra sauce, with the nutrients of the food, with the separation of the raw food juice and water, more than steam, with vitamins, without oil or with very little oil, ensuring that the results of each cooking are the same. So, "low-temperature" cooking is perfect for human absorption
Recipe Recommendations
Steps for Cold, slow steak
1
Steaks dry with kitchen paper towels and soak sea salt and black pepper light on the steak surface
2
The steaks are then fed into a high-temperature zipper bag and the extra air is squeezed out
3
Set the temperature of the cryogenic cooker to 55°C and release the cow into cold water for 90 minutes
4
In 90 minutes, steaks will be removed from the zipper bag, kitchen paper will be used to dry the surface water, flat pans will burn over 200 degrees, butter will be added, steaks will be roasted 30 seconds after they have been roasted 30 seconds each, and a total of 1 minute and 30 seconds each on the side, and steaks will be taken out and eaten after five minutes of awakening on the cooked tablets after cutting large slices of black pepper juice。Cold, slow steak Make Tips
The temperature of the cold and slow-cooked steak centre is between 53 and 59.4 degrees, and the meat is pink but free of blood silk is the best; 2 and the roasted steak, like other cooked foods, is subject to frequent movement and overturning, which makes it difficult for the surface of the food to reach a yellow state and thus to lock the gravy。