Sous Vide: Cooking Made Easy    舒肥 —— 低溫慢煮的哲學

 

 

 

精英翻譯社轉自http://paper.udn.com/udnpaper/POH0062/320986/web/

 

 

Sous vide cooking is an old restaurant trick that is moving into home kitchens around the world.
舒肥料理法是一項逐漸應用於世界各地家庭廚房的古老餐廳技術。

 

Sous vide is French for "under vacuum." It is a cooking style where the food is put in a plastic bag, vacuum-sealed, and then slowly cooked in warm water over a long period of time. In most cases, this method uses much lower temperatures, between 55?C and 60?C, than normal cooking methods. 

 

「舒肥」是法文「真空狀態」的意思。這是一種將食物放在塑膠袋中並以真空密封、然後在溫水中長時間慢煮的料理方式。在多數情況下,這種方法使用的溫度介於攝氏五十五到六十度,較一般烹調法所用的要低許多。

 

 While this might sound strange, sous vide has been used in professional kitchens for years. The idea is simple: lower temperatures are easier to control, so food cooks more slowly and evenly. When cooking a steak in a pan, it's easy to burn the outside but leave the inside raw. Using the sous vide method makes sure that everything cooks at around the same speed and prevents cooking the meal too long. In addition, the plastic bag keeps the food moist and full of flavor. 

 

 聽來或許奇怪,但舒肥法在專業廚房中已被採用多年。這個概念很簡單:低溫較易於掌控,因此食物就會煮得比較慢且均勻。用平底鍋煎牛排時,很容易把表層煎焦而裡面卻還是生的。用舒肥法可以確保每樣食物烹煮的速度都差不多,並避免將餐點煮太久。此外,塑膠袋還能保持食物濕潤又富含風味。

 

 For many years, sous vide equipment was very expensive, so it was only found in high-end restaurants. Thankfully, technology has improved, and prices have come down. Now, sous vide cooking has also become popular in home kitchens, too. Some machines are even connected to Wi-Fi, so you can control them with your smartphone. It doesn't get any easier than that!

 

曾經有許多年,舒肥法所用的器材非常昂貴,因此只有在高檔餐廳才看得到。幸好科技漸漸發達,這些器材的價格也降低了。現在,舒肥料理法也開始風行於居家廚房。有些儀器甚至還能連接到 Wi-Fi,這麼一來你就可以透過智慧型手機來操控它們。再簡單也不過如此了! 

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