Upheka kanjani i-sous vide?
Context:Ukufaka ukudla emaphaketheni epulasitiki aqinile kugcina amajusi nephunga ebelizolahleka uma kungenjalo. Ukubeka ukudla okuhlanganisiwe kubhavu wamanzi, kufakwe izinga lokushisa elifunekayo lokugcina lokupheka kokudla, kuvimbela ukupheka ngokweqile, ngoba ukudla akukwazi ukushisa ngaphezu kokugeza okukuyo, njengase-bain-marie.  Ngenxa yokulawulwa okuqondile kokushisa kwebhavu kanye neqiniso lokuthi izinga lokushisa kwebhavu liyafana nezinga lokushisa okuhlosiwe lokupheka, ukulawulwa okuqondile kakhulu kokupheka kungafinyelelwa. Ngaphezu kwalokho, izinga lokushisa, futhi ngaleyo ndlela ukupheka, kungaba ngisho kakhulu kulo lonke ukudla e sous vide ukupheka, ngisho ne izakhi ukuma okungajwayelekile futhi obukhulu kakhulu, unikezwa isikhathi esanele.
Ngokuphambene, ekuphekeni okuvamile okushisa kakhulu, njengokuthosa kuhhavini noma ukugaya, ukudla kuvezwa emazingeni okushisa aphakeme kakhulu kunezinga lokushisa langaphakathi elifunekayo lokupheka, futhi kufanele lisuswe ekushiseni okukhulu ngaphambi kokufinyelela izinga lokushisa elifunekayo lokupheka. Uma ukudla kususwa emlilweni sekwephuze kakhulu, kuphekwe kakhulu, futhi uma kususwa kusenesikhathi kakhulu, kuphekwe kancane.  Ukusetshenziswa kwamazinga okushisa aphansi kakhulu kunalawo asetshenziselwa ukupheka okuvamile kuyisici esibalulekile se-sous vide. Lapho kuphekwa inyama, i-collagen eqinile esezicubu ezihlanganisayo ingashintshwa ibe i-gelatin, ngaphandle kokushisa amaprotheni enyama kakhulu kangangokuthi angashintsha abe yi-denature kuze kube sezingeni lokuthi ukuthungwa kuqinise futhi umswakama uphume enyameni.  Ngokuphambene, imifino ethambile ivame ukubhekwa njengephekwe ngokweqile. Ukupheka okushisa okuphansi kuvumela izinto zezitshalo ukuba zihlale zinamanzi amaningi, njengoba izindonga zamangqamuzana zingaqhumi. Ukupheka imifino emazingeni okushisa angaphansi kokubilisa kwamanzi kuyivumela ukuba iphekwe kahle (futhi ifakwe i-pasteurization, uma kunesidingo) kuyilapho igcina ukwakheka okuqinile noma okuthambile. Nakuba izindonga zamangqamuzana ngokuvamile zingeke ziqhume, ukuhlakazwa kwama-pectic polysaccharides axhumanisa amangqamuzana emifino ndawonye kanye ne-gelatinization yesitashi esemifino kungafinyelelwa ngaphandle kokupheka ngokweqile.  Ngokombono wokupheka, ukungafakwa komoya kuyingxenye yesibili, kodwa lokhu kunokubaluleka okusebenzayo. Ivumela ukudla okuphekiwe ukuba kugcinwe, kuvalwe futhi kufakwe esiqandisini, isikhathi eside, okuyinto ewusizo kakhulu embonini yokudla, futhi ayifaki umoya-mpilo ekudleni okudinga ukupheka isikhathi eside futhi kuthambekele ekuxubeni, isibonelo, amafutha enyama, okungaba yi-rancid ngokuchayeka isikhathi eside emoyeni. Ibuye ithuthukise ukudluliswa kokushisa phakathi kokugeza ngamanzi nokudla, ngaphandle kwezakhiwo zokuvimbela ukushisa kwanoma yimuphi umoya obanjwe esikhwameni.  Ngaphandle kokuqinisekisa ukupheka okufanayo, ukupheka nge-sous vide kusiza ukuthuthukiswa kwe-organoleptic flavour oyifunayo futhi kunciphisa ukunambitheka ngenxa ye-oxidation