Perfect your Sous Vide technique with the double sear.
The HydroPro™: [ Ссылка ]
For many proteins, it’s advisable to pre and post-sear when cooking Sous Vide. Pre-searing has 3 key benefits:
1. It pasteurizes surface bacteria.
2. It begins Maillard flavor and aroma development.
3. It sets the shape of foods.
Post-searing re-crisps the exterior after softening in the Sous Vide bag. It’s critical to chill the food to a core temperature of 41°F / 5°C before vacuum sealing, even if you have not pre-seared, which will prevent the fluid trapped in the cellular structure of the food from boiling under vacuum. If this fluid is allowed to boil, it will rupture the cell walls resulting in food with an unpleasant texture. Find out more about Sous Vide practice by following the links below.
Sous Vide Pro Tips: [ Ссылка ]
Learn more about our products:
The HydroPro™ Plus: [ Ссылка ]
The Control °Freak® [ Ссылка ]
About Breville | Commercial
Breville | Commercial is the leading manufacturer of cutting-edge equipment for chefs and mixologists, including the HydroPro™ and the HydroPro™ Plus sous vide immersion circulators, the Control °Freak® precise temperature induction cooktop, the Smoking Gun® Pro handheld smoke infuser, the Super Q™ Pro super blender, the Juice Fountain® XL Pro centrifugal juicer, Rotary Vacuum Evaporator, and other culinary technologies. By bringing precision, innovation, and great design to the culinary world we aim to build products that give operators ultimate control so they can focus on delivering their best creative work.
To find out more about us, visit our website: [ Ссылка ]
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