CLASS 2
VACUUM & CONSISTENT TEMPERATURE COOKING
Vacuum:
- It is a space entirely devoid of matter.
- A space from which the air has been completely or partly removed.
- A space where the gass pressure is less than atmospheric pressure.
In this class, we learned that pressure is measured in atmospheres or megapascals.
1atm = 0.1mpa
The atmospheric pressure is greater in the sea than in Bogotá.
When there is less pressure, there is lower Boiling T °. More pressure plus boiling T °.
The water boils at 25-28 ° c in the chamber.
1. Pressure atm
2. Operating pressure: pressure of a section (pressure cooker)
3. Absolute pressure: pop + pab
Inside the cells
Vegetables cells:
- small vacuole
- they lose water
- they keep their shape
- they have a cell wall.
Animal cells:
- large vacuole
- they lose water
- the membranes can break.
Compression: the water leaves the plant cell, maintains its shape, without water, more lucid.
Packing vacuum: serves to preserve and have more safety.
VACUUM UNITS:
- Flashing: 3s
- Sealing: 3.0 time it takes to warm up.
- Cooling: time it takes to cool.
- Middle T °
TIMES
- Liquids last for 8-12 seconds, depending on their density.
- Sea food: 12-17s
- Fish: 17-20s
- Poultry:20-25s
- Read meat & pork: 25-35s
- Tough cuts Red Meat: 35-40s
- Marinades, impregnations >40s
VACUUM IMPREGNATION:
- Infusion
- Marinade
- Pickling
CONSISTENT T° COOKING
SOUS VIDE: Cook at same T° Time vs T°
TRADITIONAL COOKING VS SOUS VIDE:
- Meat+protein= collagen, connective tissue.
- Mglobin begings to denature 60°c
- 130°c-135°c. Medium rare.
VEGETABLES:
- Celulose- structure, pectin.
- 760°c boiling point.
- Cooking starchy productos 55°c-60°c. Until they explote.
RUNNER:
- Water running through a fan, thermocirculator.
RECIPES:
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| Mashed potatoes. |
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| Asparagus. |
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| Unsealed salmon. |
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| Sealed salmon. |
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| Sealed meat. |
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| Unsealed meat. |
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| Dessert. |
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| Peaches. |
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| Tenderlon. |
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| Strawberries. |
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Quinoa tomatoes.
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