Aplicación del método sous vide en la elaboración, conservación y almacenamiento de diez tipos de cortes de carne de res

Abstract

The following information discusses the benefits of the method of ¨SOUS VIDE¨ preparation using ten different cuts of beef. The results show evidence that by using this method you can prolong the life of meat, facilitate the form of cooking, ¨keep the cost affordable, and obtain a product that is tender, juicy and tasty. This maintains the quality and nutrition of the cut of meat. This work is based on written studies that help us to know the concepts and forms of the SOUS VIDE method, by using the application of appropriate techniques in cooking such as: blanched, pan fried, cured and roasted. Included are ten practical recipes for each cut of beef, with each respective technique to maintain freshness, ease of storage and reduce preparation time.