Brining And Sous Vide Flashcards
1
Q
What is sous vide?
A
The process of sealing food in an airtight package, cooking it at a precise temperature for a precise time to produce a precise result
2
Q
Benefits of sous vide?
A
Safety Consistency Texture Shelf life Flavour Energy consumption Precision Shrinkage (reduced because no moisture lost)
3
Q
What is brining?
A
Immersing meat, fish or shellfish in a volume of liquid with a salinity value, to preserve and tenderise
4
Q
Example of an active rub?
A
Salt
Sugar
Acid
Enzymes
5
Q
Example of a non-active rub?
A
Oils
Herbs
Spices
6
Q
Rules of brining
A
Infuse first then chill Measure accurately Completely chill before use Brine meat in fridge Ensure completely submerged DO NOT REUSE BRINE
