Sous-vide cooking of meats has been

Sous-vide cooking of meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcome this problem, with a more intense cooking method either before or after sous-vide. However, there is a lack of knowledge about the consequences on cooked meat quality parameters, such as cooking loss, watercontent, colour formationor flavour development. Inthis study weshowedthe consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed.

Results (English) 2:

Sous-vide cooking of Meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcome this problem, with a more intense cooking method either before or after Sous-vide. However, there is a lack of knowledge about the consequences on cooked meat quality parameters, such as cooking loss, the watercontent, colour formationor flavour development. Inthis study Weshowedthe Consequences on these parameters of cooking lamb loins by coupling oven roasting and Sous-vide cooking in two possible combinations: Sous-vide followed by oven roasting (SV/O) or oven roasting before Sous-vide (O/SV The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to Sous-vide cooked meats to promote Maillard reactions is and discussed.

Results (English) 3:

The source of food has been changed by most restaurants and restaurant games around the world. It has soft texture, fine texture, delicate taste, delicate taste and rich taste. Surface and surface claims. Chefs has traditionally taken two steps to overcome this problem. However, there is a lack of knowledge about results. Quality parameters in cooking, such as cooking loss, water content, color, expression development. This paper introduces the parameterized results of the twin screw coupling and the twin screw coupling. The possible combinations are as follows: sours video, by roving, holmium SVO 41, and roving in sours video holmium o SV 41. There are no markers except a Maillard compound with a more brownish surface and a lower oxidation rate. In SVO, the possibility of adding reducing sugar was discussed, and the method of promoting mail reaction was put forward.