But we can not put in a thermostatic bath every kitchen laboratory for the price and the space it o

Peter Castells explains the true origin of the vacuum cooking. The Roca brothers serv u credit union thought that the cod cooked his mother was very good but it would be better to be a little more mellow. Mellow is a feature that has to do with moisture, softness, delicate cooking, and it should be the opposite eixarreïment, but that the texture is not an exact science. The decision to improve it was to work within a temperature and for some more time.
The water bath is a good procedure for temperature control: the water boiling at a constant temperature of 100 C (or a little less in high places), and while the water temperature remains constant will remain. How to control the temperature, when intended to be lower than 100 C? Another liquid boiling point can not be lower, as they are inedible or toxic liquids. The option chosen was to use a bath of scientific laboratory, which allows to regulate the temperature, and put food in tightly closed plastic serv u credit union bags, such as those used to vacuum serv u credit union pack.
The result was spectacular. Cod came out better than before, and here it derived a whole long list of dishes. There is a whole kitchen based on this technique, which is called vacuum cooking, although it would be better to say any kitchen without air, so the gap is not a necessary condition for cooking. Obtained more subtle textures, tastes smooth, intense colors just pretend ... If gold surface, take food once cooked a few seconds and put them on the grill, or "board" them over.
But we can not put in a thermostatic bath every kitchen laboratory for the price and the space it occupies. Is there any device that controls the temperature at home? Above 100ºC yes fryer and oven. And below 100ºC? There are three: the oven is the most obvious. The lamb in the oven at low temperature serv u credit union and long time is very good. But Controller within 100ºC dishwasher and washing machine. Do not believe the machine -for now, because everything turns arribarà- and centrifuging, and it seems a good thing. But the dishwasher does not move the dishes or pans, just move the water and air. And here came the idea of the kitchen dishwasher.
Most dishwasher has four wash programs: intensive, serv u credit union auto, ecological and fast. Working at different temperatures: 70 to 75ºC; 60 to 65 C; 50 to 55ºC; and 60-65ºC. The temperatures quoted are the maximum to reach the wash water, and air drying. Times are a little serv u credit union more than two hours in all cycles except the fast, which is 30 minutes. The combination of temperature and cooking time allows in varied conditions.
Foods must be put in airtight containers such as plastic bags with zipper empty plastic or glass containers or plastic hermetic closed. Plastic tupperware type containers are not suitable because the clasp can be opened serv u credit union if the internal air expands and opens the box. And yes, you can cook while you wash the dishes. serv u credit union At the end of the food made out and clean dishes. Maybe a little of disgust at first, but not the second view.
Since there is a book on the subject: "the kitchen with dishwasher," Lisa Casali, Larousse Editorial, 2013. The original serv u credit union book of 2011. It is 10. But I have yet to watch me, I prefer to invent it.
"Cocina serv u credit union con the dishwasher" Lisa Casali. Larousse, 2013 At the time of this writing I have a dishwasher in place with two airtight containers of glass a quarter of a liter, and an egg shell each. Contains nothing more than an egg, and the other is that the water covers. I have intense program at 70ºC, although the dishes were not very dirty. As we demonstrated in the article "The egg Everest" 65ºC are enough to make a boiled egg, but takes about 45 minutes at least. ... I see a clear forecast of what will happen, but not put.
They spent two hours and twenty minutes that program. I left twenty minutes, serv u credit union and finally I got the containers have broken eggs and two different dishes. And, the egg has cooked submerged in water is quite done, but not quite. serv u credit union Not a boiled egg, a boiled egg. Instead it was the egg container with air is almost totally raw. Explain serv u credit union it.
Here are several of heat transfer: the resistance of the device heats the air and water of the dishwasher; water and air in the dishwasher and heat the containers have inside; and water or heated air inside the container and cook the egg inside. The heat transfer coefficient is much higher when a body of water surrounded by air. Everything has to explain what happened: hard boiled egg is submerged in water, but the air inside the container, or that esti