Abstract
With the rapid development of food science and cooking technology, people's demand for the quality of food is gradually increasing. A delicious, safe and healthy diet has become a new goal for people. The emergence and the continuous improvement of Sous Vide Cooked Technology technology helps in catering these needs, which has been attarting the attention from more and more consumers. Chicken is rich in nutrition, high in protein and low in fat. Sous Vide Cooked Technology used in chicken cooking preserves chicken’s original flavor and color, which also maximumly keeps the nutrients of chicken. .
Highlights
The modern cooking concept is based on the principles of low sugar, low fat and low salt
Since less fat is present in chicken, if it is cooked in the traditional way, it would be easy for the chicken to be dry and lack of gravy
The procedure of Sous Vide Cooked Technology (Sous-Vide) involves vacuum packing the food, putting the entire bag into hot water that has been adjusted to the desired temperature and allowing it to cook slowly for hours or even days
Summary
The modern cooking concept is based on the principles of low sugar, low fat and low salt. The procedure of Sous Vide Cooked Technology (Sous-Vide) involves vacuum packing the food, putting the entire bag into hot water that has been adjusted to the desired temperature and allowing it to cook slowly for hours or even days. Sous-Vide was introduced by the French chef George Pralus in 1970s, which was one of the greatest kitchen revolutions It brought about great changes in the commercial cooking scene over the past few centuries. This approach differs from traditional slow cooking in that sous vide cooking requires the ingredients to be vacuum-packed and placed in a water bath at a temperature below 100 ° C (usually 50 ° C to 90 ° C). Sous-vide cooking was pioneered in the 1970s and perfected by food makers in 2000
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