I believe many people don't know what a low-temperature slow cooker is. This is the latest machine, which allows us to better grasp the beauty of food and accurately grasp the temperature of food. Let everyone taste the effect of a five-star hotel at home. Therefore, in order to let you better understand the beauty of low-temperature slow cooking machine, let's first introduce what is low-temperature slow cooking. So that we can better understand.

In the processing of most ingredients, we prefer not to heat the ingredients too much in the cooking process, so as not to affect the taste. Therefore, low temperature and slow cooking can perfectly heat the ingredients in an appropriate range, so that people can better feel the ingredients. Let the ingredients be what you want, and let yourself be handy with the ingredients.

For over heated ingredients, the most common example is steak. Many people require four words for steak - charred outside and tender inside. The so-called charred outside means that the shell should have a charred and tender flavor. And tenderness means that the temperature inside the steak should be moderate, that is, how mature the steak is when we eat. But as we all know, steak is easy to scorch outside, but difficult to tender inside. For the production of steak, barbecue, strong fire frying and so on can be done, but it is not so easy to cook the steak with the outside burnt and the inside tender, especially when the inside reaches the expected temperature. The outside is too old and not delicious, and if you don't want to be old, the inside may become raw again.

Low temperature slow cooking, as the name suggests, allows the ingredients to be heated like a water bath at a constant temperature for a long time, and then allows the ingredients to be perfectly and evenly heated from the outside to the inside. In the process of low temperature heating, the ingredients themselves can be formed quickly, so that the ingredients, especially steak, meat and other muscle tissues, can be weakened, and myoglobin can be better preserved, that is, it is more "juicy", fresh and delicious. After using the low-temperature slow cooker, in the process of using, it is no longer necessary to judge whether the cooked surface of the ingredients is OK, because the internal heat required is already very ideal, only need to directly judge whether the surface is burnt, so anyone can become a chef by cooking in this way. Using this machine, you can basically use the ingredients perfectly.

In this way, we can clearly see the difference between low-temperature slow cooker and other kitchen utensils. For many low-temperature slow cooking, it's a thousand miles away. 2 ℃ is not right, which may be the difference between three ripening and five ripening, or even the difference between success and failure. From this point of view, the low-temperature slow cooking machine is really suitable for making some fine ingredients, and the taste requires more precise ingredients. This not only saves money for going to a professional steak shop to eat steak, but also improves your cooking skills and has the best of both worlds. Why not?

Next, I'll teach you how to use the slow cooker to cook the steak that is charred outside and tender inside. But before using the machine, we need to know the corresponding relationship between temperature and cooked degree.

However, the above temperature is not the final set temperature, because the temperature will further increase during the high-temperature frying process, so the set temperature is lower than the temperature corresponding to the ripeness. As for how low it is, it depends on the thickness. For example, for a steak with a thickness of 45 cm, the frying temperature can't basically pass to the center, so it's almost half a degree lower.

The commonly used small knitting is 3cm thick, which will reduce by about 2-3 degrees. For example, if the fifth maturity is 57 degrees, it will generally be set at 54.5 degrees or 55 degrees. If three mature, then about 52 degrees.

If it is below 2cm, it is not recommended to use a low-temperature slow cooker, which is easy to overcook.

The relationship between temperature and thickness can be recorded and adjusted many times during cooking. Only don't exaggerate the adjustment, the product will not be too far away. Moreover, once the temperature is determined, it will basically be fried in the future. I'm frying 3cm steak now. After an hour and a half at 54.5 ° C, I'll fry it in the pan until the color is satisfactory, and I'll never fail again.

How about time control? Take steak as an example. In personal practice, 2.5cm takes about an hour, 3cm takes about an hour and a half, and then it is adjusted proportionally. If you are not sure, you'd rather adjust it for a longer time, because the temperature is constant, so you won't be aged for a long time. Don't worry too much.

The water consumption depends on what container you are looking for. The basic requirement is that the water should not exceed the ingredients, and at the same time, it should exceed the minimum water level. If there is not enough water, there will be a prompt sound.

In addition, you also need a set of vacuum equipment. I suggest buying a set of manual, reusable vacuum bags and pumps. Although it is troublesome to wash them after each use, the advantage is that it can control the intensity of vacuum pumping by itself, and it can also pump vacuum liquid. If you use machines and disposable bags to smoke, it's OK, but you may not be able to control the strength by yourself. Sometimes you accidentally pump out the juice.

Take an m7-8 eye meat cover as an example to see the effect of the low-temperature slow cooker. First open the original vacuum package, and then replace it with a vacuum bag that can be cooked at low temperature.

Before starting the low-temperature slow cooking operation, the steak should first be thawed slowly. It should be refrigerated at 4 ° C one day in advance, and then taken out two hours in advance to restore room temperature. It can be vacuumized and thawed, or it can be vacuumized after thawing. I vacuumize first and then thaw.

Then fill the pot with water, fix the machine, set the temperature, press the start button, put the steak in, and you can do other things.

After an hour and a half, the steak has been evenly nearly five ripe. The next step is to fry the steak. Of course, you can also have a grill or spray gun, as long as you can quickly make the surface brown.

It is very important to use kitchen paper to dry the blood on the surface, which is the key to the crispness of the steak surface.

Heat the pot to smoke at the highest heat, add a little salad oil, and fry it in the pot.

This thickness does not need to consider the problem of over frying. As long as the surface feels burnt brown, it can be turned over to the following extent.

The eye meat cover is usually pressed together with two pieces, which is similar to the beef steak, so it will become two pieces when frying, which is normal. In addition, after frying the thick cut steak on both sides, you should also fry it on the side. After a little turning, you can come out of the pot, sprinkle black pepper and sea salt.

Generally, there needs to be a standing process when the steak is fried, but the steak cooked at low temperature and slowly can not be used. Why? Because the common practice of steak, standing is because the temperature needs to be uniform, so that the external temperature can be slowly transferred to the interior, so that the external temperature will not be too high, resulting in muscle contraction, cross flow of gravy, and the interior will not be mixed because the temperature has not been transmitted in. And low temperature slow cooking, because the internal temperature has been very uniform, and the external is only heated for a short time to fry a shell, so we don't need to stand still. We can cut it directly to see the internal cooked degree (the bottom is seeping oil, not blood).

The ripeness is very uniform, with a thin layer of burnt incense shell on the outside and five ripens on the inside, which is perfect!

You don't need to use any temperature needle or press it with your hands to judge the temperature throughout the whole process. You can cook, fry and eat without brain. The process is standardized, and the result is standardized. You don't have to worry about frying the steak anymore.

And the taste is also very good. It is no exaggeration to say that secsha Xiaobian has made all the steaks with various methods in the past.

The cooking idea of slow cooking at low temperature is not a novel method. For example, the method of soaking is also used in the white cut chicken in Guangdong. Although the temperature will reach 80 or 90 degrees, the idea is the same, that is, let the ingredients be evenly heated from the outside to the inside for a long time. Frozen red crabs in Chaozhou cuisine are also boiled with the fire out. The emergence of the machine is to standardize all the factors that are difficult to grasp, such as the firepower of the stove, water temperature, environment and so on, making the whole process simpler. Even if you are Xiaobai, with a few simple operations, you can make a product comparable to that of the chef, and this is the significance of its existence.

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