TEMPERATURE. EFFECT OF HEAT AND TIME ON MUSCLE MEAT

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Published on Dec 17, 2018
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Sous vide or sous vide is a cooking method in which meat, vegetables or any other food is placed in a plastic bag with the air pumped out and slowly cooked at a relatively low and precisely controlled temperature, usually in a water bath heated to a certain temperature. This excludes contact with air and moisture, and the temperature does not rise above 75-80 ° C. A thermostat helps maintain the operating temperature at the same level. COURSE AT SCHOOL: ???? More training videos at Apach Lab: https://clck.ru/Gqep2 APACH CHEF LINE: ???? Leave a request for comprehensive equipment: https://clck.ru/Gqepr ???? Look at the Apach Chef Line catalog: https://clck.ru/GqeqJ ???? Learn more about the Apach Chef Line: https://clck.ru/Gqeqm ???? More training videos at Apach Lab: https://clck.ru/Gqer3 ???? Apach Lab is an innovation lab for the professional kitchen. Our mission is to help you run a successful business and increase profits using the most effective technologies. We don’t just sell equipment — along with it, we pass on our knowledge, technology, and invaluable experience to you. #ApachLab #SousVide #Сувид ???? Our website: https://apachlab.ru ???? Facebook: / apachlab ???? Instagram: / apach.lab ???? VKontakte: https://vk.com/apachlab

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