{"id":1796,"date":"2023-06-21T16:39:57","date_gmt":"2023-06-21T13:39:57","guid":{"rendered":"https:\/\/aeno.com\/blog\/?p=1796"},"modified":"2024-10-17T22:13:27","modified_gmt":"2024-10-17T19:13:27","slug":"ce-este-sous-vide","status":"publish","type":"post","link":"https:\/\/aeno.com\/blog\/ro\/ce-este-sous-vide\/","title":{"rendered":"Ce este sous vide"},"content":{"rendered":"\n<p>Principala tendin\u021b\u0103 a buc\u0103t\u0103riei moderne este alimenta\u021bia s\u0103n\u0103toas\u0103. Exist\u0103 din ce \u00een ce mai multe moduri diferite de a g\u0103ti alimente delicioase \u0219i s\u0103n\u0103toase. Este de preferat g\u0103titul f\u0103r\u0103 pr\u0103jire \u0219i f\u0103r\u0103 fierbere, cum ar fi g\u0103titul la aburi sau \u00een vid. Sous vide este o astfel de tehnic\u0103 modern\u0103 de g\u0103tit. Ce este sous vide? Care este avantajul acestui tip de preparare a alimentelor? Ce dispozitive s\u0103 alege\u021bi pentru g\u0103titul sous-vide de acas\u0103?<\/p>\n\n\n\n<p>Deci, ce este g\u0103titul sous vide? Sous vide este o modalitate de a g\u0103ti alimente \u00eentr-un ambalaj \u00een vid. Tehnologia procesului provine din aceast\u0103 defini\u021bie sous vide. Ingredientele sunt sigilate \u00een prealabil \u00eentr-o pung\u0103 de plastic sigilat\u0103. Aerul r\u0103mas este eliminat din pung\u0103. Dup\u0103 toate acestea, pachetul cu ingrediente este introdus \u00een ap\u0103, a c\u0103rei temperatur\u0103 nu dep\u0103\u0219e\u0219te de obicei 70 &#8211; 100 \u00b0C. Cu alte cuvinte, acestea sunt cusute. Acest proces dureaz\u0103 mai mult dec\u00e2t alte tipuri de tratare termic\u0103 a alimentelor. Dar, datorit\u0103 faptului c\u0103 temperatura de g\u0103tire aici este mult mai mic\u0103, ajunge\u021bi s\u0103 controla\u021bi bine procesul, evit\u00e2nd g\u0103tirea insuficient\u0103 sau excesiv\u0103.<\/p>\n\n\n\n<p>Ast\u0103zi, pe pia\u021b\u0103 sunt prezentate dispozitive speciale pentru g\u0103titul sous-vide: ma\u0219ini sous-vide \u0219i gadgeturi conexe &#8211; aparate de sigilat \u00een vid. Un aparat de sigilare \u00een vid este necesar pentru ambalarea \u00eentr-o pung\u0103 de plastic cu eliminarea aerului din ea. Aparatul sous vide permite procesul de g\u0103tire.<\/p>\n\n\n\n<h2 id=\"ce-sa-gatesti\" class=\"wp-block-heading\"><strong>Ce s\u0103 g\u0103te\u0219ti<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rounded\"><img decoding=\"async\" src=\"https:\/\/aeno.com\/blog\/wp-content\/uploads\/2022\/11\/2.webp\" alt=\"\"\/><\/figure>\n\n\n\n<p>Carnea, pe\u0219tele, legumele \u0219i fructele de mare sunt preparate cu ajutorul sous vide. Nu pute\u021bi g\u0103ti produse din f\u0103in\u0103 crud\u0103 \u0219i cereale. Fiecare produs are propria temperatur\u0103 \u0219i timp de g\u0103tire, trebuie s\u0103 monitoriza\u021bi cu aten\u021bie acest lucru.<\/p>\n\n\n\n<p><strong><em>Temperaturi \u0219i timpi aproximativi de g\u0103tire sous vide pentru diferite tipuri de m\u00e2nc\u0103ruri<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>M\u00e2nc\u0103ruri<\/strong><\/td><td><strong>Temperatura<\/strong><\/td><td><strong>Timp<\/strong><\/td><\/tr><tr><td>Pe\u0219te<\/td><td>+50 \u00b0C<\/td><td>40-80 min<\/td><\/tr><tr><td>Friptur\u0103 de vit\u0103 f\u0103r\u0103 os (medie)<\/td><td>+58 \u00b0C<\/td><td>45 &#8211; 90 min<\/td><\/tr><tr><td>Friptur\u0103 de vit\u0103 cu os (medie)<\/td><td>+58 \u00b0C<\/td><td>de la 4 la 7 ore<\/td><\/tr><tr><td>Carne de porc (bine f\u0103cut\u0103)<\/td><td>+70 \u00b0C<\/td><td>de la 3 la 3,5 ore<\/td><\/tr><tr><td>Piept de pui (bine f\u0103cut)<\/td><td>+75 \u00b0C<\/td><td>de la 1 la 3 ore<\/td><\/tr><tr><td>Legume<\/td><td>+85 \u00b0C<\/td><td>de la 2 la 3 ore<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 id=\"top-3-beneficii-de-gatit-sous-vide\" class=\"wp-block-heading\"><strong>Top-3 Beneficii de g\u0103tit sous vide<\/strong><\/h2>\n\n\n\n<p><strong><em>1. Microelemente \u0219i vitamine utile<\/em><\/strong><\/p>\n\n\n\n<p>Sous vide v\u0103 permite s\u0103 p\u0103stra\u021bi nutrien\u021bii \u0219i oligoelementele care se pierd de obicei \u00een timpul g\u0103titului.<\/p>\n\n\n\n<p>Acest lucru este posibil datorit\u0103 vid\u0103rii, c\u00e2nd oxigenul, care este de obicei implicat \u00een reac\u021biile de oxidare, este eliminat din ambalaj. De asemenea, ajut\u0103 la evitarea denatur\u0103rii &#8211; pierderea valorii biologice a proteinelor din multe componente alimentare.<\/p>\n\n\n\n<p><strong><em>2. Suculen\u021b\u0103 \u0219i textur\u0103 natural\u0103<\/em><\/strong><\/p>\n\n\n\n<p>G\u0103titul sous vide p\u0103streaz\u0103 umiditatea natural\u0103 \u0219i aspectul natural al ingredientelor.<\/p>\n\n\n\n<p><strong><em>3. Gust \u0219i arom\u0103<\/em><\/strong><\/p>\n\n\n\n<p>Condimentele p\u0103trund mai ad\u00e2nc \u00een m\u00e2ncare, iar gustul \u0219i aroma devin mai intense. \u00cen cazul \u00een care carnea este tare, g\u0103titul prelungit la temperaturi sc\u0103zute o va face mai moale \u0219i mai fraged\u0103 prin hidroliza colagenului din \u021besutul conjunctiv pentru a forma gelatin\u0103.<\/p>\n\n\n\n<h3 id=\"mituri-vs-adevar\" class=\"wp-block-heading\"><strong>Mituri vs adev\u0103r<\/strong><\/h3>\n\n\n\n<p>\u00centotdeauna exist\u0103 p\u0103reri diferite despre orice, \u0219i mai ales despre noile metode \u00een orice domeniu. Tot ceea ce este nou este adesea \u00eent\u00e2mpinat cu temeri \u0219i stereotipuri. Haide\u021bi s\u0103 risipim c\u00e2teva mituri despre sous vide.<\/p>\n\n\n\n<h3 id=\"calitatea-tratamentului-termic\" class=\"wp-block-heading\"><strong>Calitatea tratamentului termic<\/strong><\/h3>\n\n\n\n<p>Exist\u0103 o opinie conform c\u0103reia g\u0103titul sous-vide \u00een ap\u0103 fierbinte se realizeaz\u0103 la temperaturi at\u00e2t de sc\u0103zute \u00eenc\u00e2t acest tratament termic nu este suficient pentru a distruge to\u021bi parazi\u021bii \u0219i bacteriile posibile.<\/p>\n\n\n\n<p>Toate produsele care ajung la supermarket sunt supuse unui control sanitar, ceea ce \u00eenseamn\u0103 c\u0103 nu trebuie s\u0103 v\u0103 fie team\u0103 de parazi\u021bi sau bacterii. \u00cen plus, bacteriile se \u00eenmul\u021besc atunci c\u00e2nd alimentele se afl\u0103 la o temperatur\u0103 cuprins\u0103 \u00eentre +4,4 \u0219i 60 \u00b0C. Prin urmare, este important ca toate ingredientele \u00eenainte de a g\u0103ti sous vide s\u0103 fie depozitate \u00een frigider la o temperatur\u0103 care s\u0103 nu dep\u0103\u0219easc\u0103 +3 \u00b0 C.<\/p>\n\n\n\n<p>De asemenea, pentru fiecare ingredient exist\u0103 recomand\u0103ri privind timpul de g\u0103tire \u0219i trebuie respectate. De asemenea, pute\u021bi s\u0103 sota\u021bi u\u0219or ingredientele imediat dup\u0103 sous vide, astfel \u00eenc\u00e2t suprafe\u021bele exterioare s\u0103 fie rumenite la o temperatur\u0103 mai ridicat\u0103. Dup\u0103 g\u0103tire, m\u00e2ncarea trebuie consumat\u0103 imediat sau r\u0103cit\u0103 la +1 \u00b0C \u0219i apoi congelat\u0103.<\/p>\n\n\n\n<h3 id=\"contactul-plasticului-cu-alimentele\" class=\"wp-block-heading\"><strong>Contactul plasticului cu alimentele<\/strong><\/h3>\n\n\n\n<p>Unii se pot teme c\u0103 punga de plastic poate elibera substan\u021be nocive atunci c\u00e2nd este \u00eenc\u0103lzit\u0103. De fapt, se recomand\u0103 utilizarea pungilor de plastic de calitate alimentar\u0103 pentru aspirare. Acestea sunt suficient de sigure. Teama de plastic nu este justificat\u0103: \u00een buc\u0103t\u0103ria noastr\u0103, vasele, tac\u00e2murile \u0219i suprafe\u021bele pot con\u021bine plastic. Toate acestea destinate s\u0103 vin\u0103 \u00een contact cu alimentele sunt testate \u0219i pot fi folosite.<\/p>\n\n\n\n<p>A\u0219adar, nu v\u0103 teme\u021bi de sous viding, mai ales atunci c\u00e2nd folosi\u021bi dispozitive speciale &#8211; aparate sous vide care controleaz\u0103 modul corect de g\u0103tire, timpul de g\u0103tire \u0219i temperatura.<\/p>\n\n\n\n<h3 id=\"masini-sous-vide-pentru-bucataria-de-acasa\" class=\"wp-block-heading\"><strong>Ma\u0219ini Sous vide pentru buc\u0103t\u0103ria de acas\u0103<\/strong><\/h3>\n\n\n\n<p>Ce este aparatul sous vide? Exist\u0103 dou\u0103 tipuri principale de aparate sous vide: aparatele de imersie cu circula\u021bie autonom\u0103 \u0219i cuptorul de ap\u0103 sta\u021bionar. Pentru modelele cu imersie, ve\u021bi avea nevoie de un recipient special (oal\u0103) cu ap\u0103. Modelele cu cuptor de ap\u0103 sta\u021bionar au baie de ap\u0103 \u00eencorporat\u0103.<\/p>\n\n\n\n<p>\u00cen procesul de alegere a unui sous vide, trebuie s\u0103 v\u0103 decide\u021bi mai \u00eent\u00e2i asupra a dou\u0103 \u00eentreb\u0103ri principale:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>C\u00e2t de des va fi utilizat dispozitivul?<\/li>\n\n\n\n<li>C\u00e2t de mult\u0103 m\u00e2ncare inten\u021biona\u021bi s\u0103 g\u0103ti\u021bi \u00een acest mod?<\/li>\n<\/ul>\n\n\n\n<h3 id=\"circulatie-de-imersie-autonoma-compacta\" class=\"wp-block-heading\"><strong>Circula\u021bie de imersie autonom\u0103 compact\u0103<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rounded\"><img decoding=\"async\" src=\"https:\/\/aeno.com\/blog\/wp-content\/uploads\/2022\/11\/7-1.webp\" alt=\"\"\/><\/figure>\n\n\n\n<p>Printre avantajele unui circulator de imersie autonom se num\u0103r\u0103 faptul c\u0103 acesta ocup\u0103 mai pu\u021bin spa\u021biu \u0219i este potrivit pentru a lucra cu o mare varietate de recipiente.<\/p>\n\n\n\n<p>Dezavantajul acestui tip de dispozitiv este evaporarea lichidului din recipient \u00een timpul procesului de g\u0103tire. Dar acest lucru este u\u0219or de rezolvat prin utilizarea unui capac special.<\/p>\n\n\n\n<p>Pentru sous vide cu imersie, de obicei, este vorba despre puterea \u0219i volumul cu care se simte confortabil s\u0103 lucreze. De exemplu, un sous vide submersibil de uz casnic de 800 W poate \u00eenc\u0103lzi 20 de litri de ap\u0103 \u00een 45 de minute la 56\u00b0C.<\/p>\n\n\n\n<h3 id=\"cuptorul-cu-apa\" class=\"wp-block-heading\"><strong>Cuptorul cu ap\u0103<\/strong><\/h3>\n\n\n\n<p>Pentru sous vide sta\u021bionar ca \u0219i cuptorul cu ap\u0103, capacitatea este factorul principal. Pentru majoritatea sous vide-urilor sta\u021bionare pentru uz casnic, aceasta nu dep\u0103\u0219e\u0219te 12-13 litri.<\/p>\n\n\n\n<p>Acestea ofer\u0103 at\u00e2t izola\u021bie termic\u0103, c\u00e2t \u0219i o acoperire special\u0103 care \u00eempiedic\u0103 evaporarea. De asemenea, sous-videle sta\u021bionare au gr\u0103tare speciale care v\u0103 permit s\u0103 a\u0219eza\u021bi ra\u021bional produsele (de exemplu, fripturile) \u00een interior. \u00cen acest caz, utilizatorul este limitat la o anumit\u0103 capacitate.<\/p>\n\n\n\n<h3 id=\"ce-tip-de-sous-vide-sa-alegeti\" class=\"wp-block-heading\"><strong>Ce tip de sous-vide s\u0103 alege\u021bi?<\/strong><\/h3>\n\n\n\n<p>Dispozitivele circulatoare de imersie independente sunt mai compacte \u0219i mai versatile. Acestea vor fi cea mai bun\u0103 alegere pentru g\u0103titul la domiciliu.<\/p>\n\n\n\n<p>Un astfel de dispozitiv este convenabil de depozitat \u0219i nu ocup\u0103 mult spa\u021biu \u00een buc\u0103t\u0103rie. Pentru un model de imersie, este important s\u0103 acorda\u021bi aten\u021bie urm\u0103toarelor caracteristici: puterea, capacitatea recomandat\u0103 pentru munc\u0103, prezen\u021ba modurilor pre-programate \u0219i a set\u0103rilor op\u021bionale.<\/p>\n\n\n\n<p>De exemplu, pute\u021bi acorda aten\u021bie modelului sous vide marca AENO, cu o putere de 1200 W pentru \u00eenc\u0103lzirea confortabil\u0103 de p\u00e2n\u0103 la 15 litri de ap\u0103 \u00een timpul g\u0103titului, cu 4 moduri automate diferite pentru diferite ingrediente. De asemenea, aparatul implic\u0103 setarea manual\u0103 a temperaturii de la 20 la 95 \u00b0\u0421 \u0219i un timp de g\u0103tit de p\u00e2n\u0103 la 100 de ore.<\/p>\n\n\n\n<h3 id=\"cum-sa-gatesti\" class=\"wp-block-heading\"><strong>Cum s\u0103 g\u0103te\u0219ti<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-large is-style-rounded\"><img decoding=\"async\" src=\"https:\/\/aeno.com\/blog\/wp-content\/uploads\/2022\/11\/4.webp\" alt=\"\"\/><\/figure>\n\n\n\n<p>G\u0103titul alimentelor delicioase \u0219i s\u0103n\u0103toase folosind tehnologia modern\u0103 sous-vide va fi u\u0219or pentru dvs. cu ajutorul unor dispozitive speciale: un aparat de sigilare \u00een vid \u0219i o ma\u0219in\u0103 sous-vide.<\/p>\n\n\n\n<p>1. Preg\u0103ti\u021bi ingredientele \u0219i \u00eempacheta\u021bi-le \u00eentr-o pung\u0103 de plastic.<\/p>\n\n\n\n<p>2. \u00cendep\u0103rta\u021bi aerul cu un aparat special de sigilare \u00een vid.<\/p>\n\n\n\n<p>3. Fixa\u021bi aparatul sous vide pe peretele recipientului de g\u0103tit cu ajutorul fixativului special.<\/p>\n\n\n\n<p>4. Ad\u0103uga\u021bi ap\u0103 nu mai jos de marcajul &#8220;MIN&#8221; \u0219i nu mai sus de marcajul &#8220;MAX&#8221; de pe aparat.<\/p>\n\n\n\n<p>5. Pune\u021bi punga cu ingrediente \u00een ap\u0103.<\/p>\n\n\n\n<p>6. Porni\u021bi aparatul sous vide \u0219i configura\u021bi set\u0103rile necesare: temperatura \u0219i num\u0103rul de ore. Sau alege\u021bi modul preprogramat dac\u0103 ave\u021bi un model de aparat inteligent. Ap\u0103sa\u021bi start.<\/p>\n\n\n\n<p>7. A\u0219tepta\u021bi p\u00e2n\u0103 la sf\u00e2r\u0219itul g\u0103titului. Scoate\u021bi alimentele cu cle\u0219tele pentru alimente numai dup\u0103 ce a\u021bi oprit aparatul. Scoate\u021bi aparatul sous vide dup\u0103 ce s-a r\u0103cit.<\/p>\n\n\n\n<p>Unii buc\u0103tari din restaurante prefer\u0103 s\u0103 rumeneasc\u0103 rapid carnea \u00eentr-o tigaie fierbinte \u00eenainte de a o aspira, ceea ce \u00eei confer\u0103 o arom\u0103 intens\u0103 de pr\u0103jire \u0219i, de asemenea, ucide bacteriile de la suprafa\u021b\u0103. Acest lucru poate fi folosit pentru pr\u00e2nzurile \u0219i cinele g\u0103tite acas\u0103. Dup\u0103 g\u0103titul sous vide, este indicat s\u0103 servi\u021bi \u0219i s\u0103 m\u00e2nca\u021bi imediat m\u00e2nc\u0103rurile. \u00cen caz contrar, trebuie s\u0103 le r\u0103ci\u021bi \u0219i s\u0103 le congela\u021bi pentru depozitare.<\/p>\n\n\n\n<p>G\u0103titul \u00een raport cu tehnologia culinar\u0103 modern\u0103 sous vide \u00een conformitate cu toate recomand\u0103rile, condi\u021biile \u0219i m\u0103surile de siguran\u021b\u0103 \u00een prezen\u021ba dispozitivelor de buc\u0103t\u0103rie de \u00eenalt\u0103 tehnologie va fi o experien\u021b\u0103 pl\u0103cut\u0103 pentru dvs. \u00een g\u0103titul alimentelor delicioase \u0219i s\u0103n\u0103toase. Aparatele Sous vide \u0219i ma\u0219inile de sigilat \u00een vid vor fi mari ajutoare \u00een buc\u0103t\u0103ria dumneavoastr\u0103.<\/p>\n\n\n\n<p>Afla\u021bi mai multe despre modelele acestor dispozitive de buc\u0103t\u0103rie \u00een catalogul AENO:<\/p>\n\n\n\n<p>Sous vide: <a href=\"https:\/\/aeno.com\/ro\/product\/sous-vide-asv01\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>https:\/\/aeno.com\/ro\/product\/sous-vide-asv01<\/strong><\/a><\/p>\n\n\n\n<p>Aparat de vidat: <a href=\"https:\/\/aeno.com\/ro\/category\/kitchen\/vacuum-sealer\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>https:\/\/aeno.com\/ro\/category\/kitchen\/vacuum-sealer<\/strong><\/a><\/p>\n\n\n\n<h4 id=\"doriti-sa-cumparati-acest-produs\" class=\"wp-block-heading\"><strong>Dori\u021bi s\u0103 cump\u0103ra\u021bi acest produs?<\/strong><\/h4>\n\n\n\n<p><strong><a href=\"https:\/\/aeno.com\/ro\/where-to-buy\" target=\"_blank\" rel=\"noreferrer noopener\">Consulta\u021bi<\/a>\u00a0lista comercian\u021bilor din \u021bara dumneavoastr\u0103.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Principala tendin\u021b\u0103 a buc\u0103t\u0103riei moderne este alimenta\u021bia s\u0103n\u0103toas\u0103. Exist\u0103 din ce \u00een ce mai multe moduri diferite de a g\u0103ti alimente delicioase \u0219i s\u0103n\u0103toase. Este de preferat g\u0103titul f\u0103r\u0103 pr\u0103jire&hellip;\n","protected":false},"author":2,"featured_media":1182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254,264],"tags":[],"class_list":{"0":"post-1796","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kitchen-ro","8":"category-sous-vide-ro"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ce este sous vide &#8211; AENO-Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aeno.com\/blog\/ro\/ce-este-sous-vide\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ce este sous vide &#8211; AENO-Blog\" \/>\n<meta property=\"og:description\" content=\"Principala tendin\u021b\u0103 a buc\u0103t\u0103riei moderne este alimenta\u021bia s\u0103n\u0103toas\u0103. Exist\u0103 din ce \u00een ce mai multe moduri diferite de a g\u0103ti alimente delicioase \u0219i s\u0103n\u0103toase. 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