Chinese Food
Steak ︱ new cooking ︱ slow cooking at low temperature ︱ keep the meat fresh and tender
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Sousvide comes from French. English name is slow cook which means underVacuum and vacuum cooking method. It is a scientific research to find out the temperature range of protein cells of each kind of food material heated and blasted, so as to calculate the temperature within the blasting temperature. How long is the best time to cook the food. Before making low-temperature slow cooking food, we need to prepare machines that can be used for low-temperature slow cooking, such as low-temperature slow cooking machine, slow cooking stick, and food grade sealed fresh-keeping bags. It seems that it's very difficult to cook slowly. Actually, it's very simple. The perfect steak. You can easily control it. In response to the request of searching for delicious secret activities, this time I chose the grass fed filet mignon from Argentina.
Cooking ingredients
Cooking Steps
Step1:Thaw the frozen Argentinean steak in the freezer one night in advance. This way, the frozen steak can keep the freshness of the steak and avoid the immersion of the melted blood.
Step2:Take out the steak. Dry the surface with kitchen paper. Then evenly sprinkle black pepper and rose salt on both sides of the steak and marinate. At the same time, the low-temperature slow cooking stick is inserted into the volume. The water temperature is set at 53.9 ℃ and the heating starts.
Step3:Open the bag. Put in the marinated steak. Add rosemary and thyme. Pour in half olive oil.
Step4:Pull on the plastic bag. Reserve a small mouth. Then slowly put it into the water to exhaust the excess air in the bag. Seal the mouth. Let the steak completely immersed in the water. Use the clip to fix the bag on the pot. Set the water at 53.9 ℃ and cook slowly at low temperature for 45 minutes. The next step is the waiting time.
Step5:Ding. Steak just out of water. Now you can enjoy delicious food, but in order to make the steak look more attractive and taste better, we will make some Maillard reaction frying pan on the surface of the steak.
Step6:Heat the frying pan until it smokes. Then put in the remaining olive oil. Heat the cold oil and put in the steak. Fry on both sides of the fire for one minute to get out of the pan.
Step7:Let the steaks stand for five minutes after going abroad. Let the myoglobin fully flow into the texture of the meat. The juices of the cut steaks will be more even and full.
Step8:Sprinkle some black pepper and salt on the surface. Decorate the plate. Then you can get out of the pot.
Cooking tips:Argentine grass fed steaks are low in oil and fat. They are more suitable for the fitness crowd to cook meat and delicious dishes.
