Sous-vide technology in the slow cooker is an innovative method based on the slow cooking of meat or vegetables. The term comes from the French phrase sous-vide (under vacuum). In short, the product is placed in a sealed bag and cooked at 55-80 degrees. An important condition is the stable maintenance of the temperature regime. Consider the characteristics and features of the use of such devices.
Features of technology
Sous-vide in a slow cooker is cooking at low temperatures. For proper operation, you will need a special thermometer, since the important point is to maintain a constant temperature. Using a film allows you to get a dish in its own juice. Due to the complete removal of air, the product is in full contact with the heat carrier, and the absence of an air gap ensures uniform and fairly fast heating of meat or vegetables. During low-temperature processing, cell membranes are not damaged, as a result of which the dish turns out juicy and does not burn.
Flaws
Like other cooking methods, the sous vide technique in a slow cooker has certain disadvantages. For example, getting an appetizing piece of meat with a fried crust will not work, since the temperature must be at least 150 degrees. When using the technology under consideration, the prepared product will have to be fried in a frying pan.
The use of plastic bags in the process also raises some concerns. Under high temperature conditions, polymers can release harmful compounds that are harmful to he alth. To avoid this, it is necessary to use food-grade plastic with special certification.
Cooking takes quite a long time, but the result is worth it. Since the cooking technology is new, the range of recipes is not so wide. It is worth noting that the solution to this problem is available in units that have a connection with a smartphone, which allows you to select a recipe and control equipment from a distance.
Sous vide: slow cooker recipes
Let's consider step by step cooking pork according to the technology in question:
- Vacuum-packed pork is purchased first. The product is already in the marinade, which is very convenient.
- Without damaging the packaging and without tearing off the labels, the product is placed in the working bowl. The meat is poured with cold clean water. The multicooker lid closes, the device turns on, after which the water is brought to a boil. To do this, it is enough to set any program on which this process occurs faster (“Steam” or “Paste”). Next, the selected mode is turned off, the “Multi-cook” function is selected, after which the temperature is set to 85degrees. Cooking time - 2 hours.
- After cooking the dish using the sous-vide technique in a slow cooker, the unit is turned off, the meat package is carefully removed without opening, and placed in a suitable container. The product is left to cool at room temperature, then put in the refrigerator for 12-24 hours.
- After aging in the cold, they begin the most pleasant process - removing the meat, cutting it and tasting it.
- Cooked product can be used at your discretion (add to salads, make sandwiches, eat in its pure form).
Sous vide in the Redmond multicooker RMC-V140
Testing each new multicooker from this manufacturer surprises with functionality and additional features. The new version also combines the qualities of a pressure cooker. At the same time, it has the “Multi-cook” option, which allows you to cook dishes using the sous-vide technology.
Benefits:
- In addition there is a big book with interesting recipes.
- Strong build and quality construction.
- Presence of a pressure cooker.
- Multi-cook function that allows you to work using the sous-vide technique.
Flaws:
- High price compared to peers.
- Not always a long cooking time is beneficial for the user.
Model Steba DD 2 Eco
This is another universal competitor of Redmond. The unit is made in Germanyoriginal design and a lot of additional options. This sous-vide multi-cooker features standard programs, a yogurt maker, a pressure cooker and a slow cooker.
Benefits:
- Reliable, time-tested design.
- Low temperature (sous vide) option available.
- Multifunctionality and rich equipment.
Flaws:
- Some engineering moves require the acquisition of certain skills.
- Missing condensate tank.
- Extra non-stick bowl not included.
Redmond SkyCooker RMC-M800S
This model can be attributed to the units of the future. The slow cooker includes a kettle, scales, coffee maker, TV box, not to mention a low temperature mode that allows you to use the sous vide technology.
Almost all additional devices are controlled using the Bluetooth option from a smartphone. Such a solution is not always convenient for a long distance from home. To help, a special TV set-top box is given that amplifies the received signal.
Pros:
- Ability to manage work from mobile devices at a distance.
- Excellent quality and wide functionality.
- Presence of low-temperature mode.
Flaws:
- Software not quite perfect.
- Interface often has a range limit.
Philips HD3095
Thisa multicooker that looks ordinary at first glance is distinguished by high quality indicators and reliability. Its body is made of massive material, equipped with special handles, the bowl is thick-walled and voluminous. The rest of the structure is quite monumental, made in the classical style. Various program options are available, including a 40-degree custom setting that allows for sous vide technology.
Benefits:
- Quality build and material.
- Durable work bowl.
- Ability to set different temperature modes.
Cons:
- Non-trivial form of construction.
- Significant range between set temperatures.
Analogues
Cooking sous vide in a slow cooker is the initial stage of creating such original dishes. There are several major competitors on the market. Among them:
- High precision immersion thermostats. They make it possible to cook a dish according to the technology in question, as in the best restaurant. The unit is used for cooking meat, vegetables, fish and eggs, equipped with a powerful heater and convector, as well as a temperature regulator up to one tenth of a degree. The thermal mode is adjusted in the range from 25 to 99 degrees. It is possible to control from a mobile device, the power is 1.3 kW, the minimum depth of the removable bowl is 150 mm.
- Special sous vide device. It is an analogue of a multicooker, however, it is equipped with a more correct and accuratetemperature controller.
- Also on the market are induction panels equipped with the Sous-Vide function. The controller is a special thermometer attached directly to the pot.
In closing
The considered models of multicookers have the ability to cook using the sous-vide technique. This allows you to get the original product at low temperatures, which is distinguished by taste, juiciness and degree of roasting. In professional kitchens, it is better to use similar specialized units. It is worth noting that a vacuum cleaner is required for the preparation of products, especially if production is put on stream. At home, special food polyethylene is enough, a little skill and a suitable multicooker.
