Application of sous vide cooking technique in meat products (sirloin steak)
Abstract
Cooking techniques and methods have had a lot of changes throughout history. From nouvlle cuisine, we look for lighter preparations where the flavors stand out. The sous vide technique created by Georges Pralus in 1974 has revolutionized the way of cooking. Vacuum cooking is a food cooking technique designed to maintain the integrity of the ingredients and their organoleptic qualities. This practice aims to present what are the advantages of applying this technique in meat foods, sirloin beef, where the product is packaged in an airtight packaging plus that cooking will be controlled only reaching the point of cooking.
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References
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