Languor is a method of cooking food that is carried out in the oven or in the oven. In this case, the dish is subjected to uniform and at the same time not very intense heating for a sufficiently long time.
You can cook a wide variety of foods with the help of languishing - meat, cereals, vegetables or even fish. For instance, national cuisines Some Finno-Ugric peoples give stewed dishes a central place - almost all products that are used for food are necessarily subjected to languishing.
Modern cooking offers stewed recipes that are mostly cooked in the simplest oven. To do this, it is turned on at the lowest power, and the ingredients of the dish are reliably isolated from hot air (for example, for this purpose, the dish is covered with a tight lid or several layers of food foil).
Ceramic is considered the most suitable dish for cooking dishes by the stewing method: these can be pots, bowls or pans with a tight-fitting lid. It must be remembered that absolutely any stewed dish requires a long heat treatment - pots of meat, vegetables and other products can be cooked in this way for six to eight hours.
The main and obvious advantages of stewed dishes include their delicate taste and pleasant texture. Soups, cereals, meat dishes prepared by stewing, taste very easily differ from similar dishes that are cooked by stewing or boiling. By the way, you can also simmer dishes that contain dairy products - cheese, milk, cream, sour cream.
The languor can sometimes be imitated in a special slow cooker or oven, for which a small amount of boiling water is periodically added to the dish. Thus, the process of cooking food is prolonged by suppressing the acceleration of evaporation of the liquid.
However, such dishes are often not very tasty, as if boiled. Although, for example, meat is boiled just as well as in true stewed dishes, it is not possible to recreate the taste characteristic of languishing in another way, except for such cooking in a real Russian oven.
Unfortunately, not many cooks love and know how to cook stewed dishes, since their heat treatment takes a lot of time. True, if you like incredibly tasty meat or tender porridge, aromatic vegetables or thick soup, you should definitely try to cook them by the languishing method.
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Beef is recognized as a special type of meat by both beginners and experienced chefs. The former avoid cooking it because of its complexity, while the latter love to cook it, because it is very easy to do. Where is the truth, ask? The truth is somewhere in the middle, as always. There are a few simple rules that are learned empirically, so they simply cannot be known for those who begin their culinary path. Unless they read this story, of course ... All the complexity and ease correct preparation beef consists in the choice of a certain piece of meat and the technique of its preparation. And the main motto in this case is "Take your time!" Yes, exactly the time best friend for cooking beef. Low temperatures for simmering, and several hours of cooking are the key to the success of this dish. The beef cooked in this way will satisfy everyone: it will delight the guests with an amazing taste, the hostess - the absence of the need to constantly stand at the stove, stirring and watching. Let's say you are preparing a festive dinner and plan to serve beef breeze as a main dish, then just take it 10 minutes after breakfast and put it in the oven to simmer. So just by the time you need to serve hot for lunch, she will be ready. And nothing will jerk you, distract you from preparing snacks and sweets, from the selection of dishes and cutlery, from thoughtful setting the table, from the subsequent communication with guests at the table. You will know for sure that your very best hot will not let you down.
And such meat is definitely “comfort food”. A very cozy dish, crazy aroma and an inevitable desire to ask for more. And at the same time, it is so easy to cook that even the one who will cook beef for the first time can cope, in principle!
Choosing the best dish for a festive family celebration? You've already found it, just print your recipe ...
Recipe Information
Cooking method: simmering in the oven.
Ingredients:
- 1 kg of young beef (back or top of a back leg, you can even with a bone)
- 1 large onion
- 1 large carrot
- 10 juniper berries
- 5 allspice peas
- 2 bay leaves
- salt and black pepper to taste
- 500 ml of meat broth
- 2 tbsp vegetable oil for frying
Stewed meat - This is a dish cooked with long uniform heating under a closed lid. As a result, the meat becomes soft, fully revealing its taste and aroma. We will teach you how to properly cook stewed meatwithout hiding a single secret.
Stewed meat: the benefits and secrets of cooking
One of the best ways to make a tasty and healthy meal is to simmer it over low heat. This method of heat treatment allows you to maximize the preservation of useful substances of products that are destroyed at high temperatures. Traditionally, stewed meat is cooked in the oven, but this can be done both on the stove and in the airfryer. Simmering in the oven was the main method of cooking in Russia until Peter I brought a frying pan from Holland. To cook stewed meat, it is better to use a ceramic or clay pot, as they warm up evenly and let air through, which turns into warm steam. Also, cauldrons made of steel and cast iron are suitable for stewed meat. They give off heat slowly and after the end of cooking they keep the temperature for a long time.
Exists two methods of cooking stewed meat... The first is to bring it to a boil over low heat and continue simmering the dish. The second is to bring to a boil over high heat, and then reduce it. Stew should be cooked with a tightly closed lid - the dish should be isolated from air. The simmering temperature of meat is from 70 to 95 ° C, you can check the temperature using a culinary thermometer. And the duration is from 2 to 12 hours.
What kind of meat is suitable for simmering?
Stew can be made from any cut, but it is best to use those in which there is a sufficiently large amount of connective tissue and fatty layers. A cut on the bone will give the dish a special richness and aroma. For example, short rib roast beef is a bone-in cut with juicy intercostal pulp. Or the Ossobuco steak, cut from the meaty back of the shank. Roast beef Chuck Tender - the meat of the fragrant thick edge of the subscapularis. Roast beef Top Blade - flesh with a thin cartilaginous stripe, removed from the shoulder blade.
Stewed meat Backoёfe
In the Alsatian dialect "Backoёfe" means "baking oven". The history of the origin of the dish is quite interesting. Monday for the Alsatians (part of the German population living in the east of France) was the day of general cleaning. On this day, the hostesses washed, darned, cleaned the whole house, which took a lot of time. And in order not to leave the family hungry, on Sunday evening, the Alsatians marinated meat, and in the morning they added vegetables with roots to the pot and went to the bakery. Since the bread was baked only in the early morning, there was enough heat left in the oven after it was cooked to cook the stew. The hostesses left the dish in the oven for the whole day, and in the evening they brought home a fragrant, steaming pot with Backoёfe.
To cook stewed meat according to this recipe, we recommend buying Top Blade roast beef. Marinate meat with onions, garlic, carrots, parsley, basil, olive oil and dry wine for 10 hours. Fry chopped onions in a pan until golden brown and place in a pot. Top with sliced \u200b\u200bpotatoes and season with pepper and salt. Then put the meat, marinade and some more chopped potatoes into the pot. Pour water to the top of the potatoes, cover and bring to a boil on the stove. After that, put in an oven preheated to 160 ° C and simmer for about three hours. At the end of cooking, remove the lid, increase the heat to 200 ° C and bake until a beautiful crust appears. The Backoёfe stew is ready, bon appetit!
Simmering dishes is a slow, long and even heating with the lid closed in the oven or in a Russian oven, as a result of which the products acquire softness, delicate texture, delicate taste and aroma. Languor - the best way to cook healthy and tasty meals for the family, since this method of cooking allows the maximum preservation of vitamins, which are destroyed at high temperatures. At the same time, it is not at all necessary to simmer the dish exclusively in the oven; a multicooker, airfryer or slow cooker will perfectly cope with this task. There are ways to simmer on the stove, if there is a saucepan or stewpan with a tight-fitting lid.
Simmering improves the taste and aroma of food
Long duration reveals the aroma of dishes more fully, they become more appetizing. Stewed porridge is a real delicacy, and stewed meat, juicy and tender, melts in your mouth. You can simmer not only cereals and meat, but also fish, vegetables, soups, dairy products and even flour dishes, which are heated on a vegetable "pillow", soaked in vegetable juice and the aroma of spices. Stewed milk, pinkish, with a creamy taste and delicate aroma, is very fond of children. Slowing was popular in cooking in Russia until Peter I brought a frying pan from Holland. Today we will recall the old traditions in cooking and talk about the secrets of proper languishing of dishes that will help you cook tasty, nutritious and healthy.
The right cookware for gradual heating
Ceramic pots and pans are considered ideal for simmering because they heat up evenly and allow air to pass through, turning into warm steam. For this purpose, dishes made of glass, stainless steel and cast iron are also suitable, which heats up quickly and slowly gives off heat, and after the end of cooking it retains the heating temperature for a long time. For simmering meat, you can use a goose maker and a tagine - a clay pot with thick walls and a cone-shaped lid. A quiet cooker, which is also called a slow cooker, a slow cooker, a samovar and a cooker, is also very popular. In this dish, which is a ceramic pan with electric heating, it is convenient to cook any dishes that require languor, including porridge.
Low temperature of simmering: simmer and not overwork
There are two ways: the first is to bring the dish to a boil, and then lower the temperature to a minimum, the second is to set a low temperature regime from the very beginning, gradually reach the boiling point, and then begin to simmer the dish. In this case, the contents of the dishes must be isolated from hot air - a tight lid or several layers of food foil is suitable for this. The simmering time ranges from 1.5 to 8 hours - the time depends on the temperature, which varies from 70 to 96 ° C, which can be determined using a cooking thermometer. If there is no thermometer, languor from boiling can be distinguished by the number of bubbles rising to the surface of the dish - they are formed in very small quantities during languor. In other words, as soon as the liquid starts to "shudder", reduce the heat - you will not go wrong! Heating dishes in a multicooker is facilitated by a special mode - "languishing", although in the absence of this mode, "stewing" is also suitable.
A few more subtleties of languor
Despite the fact that there is nothing better for languishing than a Russian stove, it can easily be replaced by an airfryer, which is close to the stove in heating technology. Try simmering food in an airfryer and feel the difference with an oven or a saucepan on the stove.
Meat, fish and vegetables can be simmered without liquid - at a low temperature for 8 hours, or you can add a small amount of water, milk, wine, broth or juice, which will give the finished dishes a special sophistication and piquancy. Before simmering, meat and poultry can be lightly boiled or fried, rubbed with salt and spices, and if you are going to simmer the whole bird, you can stuff it with garlic, onion and lemon. Fish stewed in sour cream, pears in wine, stewed cabbage soup, potatoes in milk, vegetables with mushrooms and cheese, dumplings in pots are very tasty. Salt languishing dishes at the very end to speed up the cooking process. Once you've turned off the stove or oven, let the food stand for 10-15 minutes for it to come through. Bon Appetit!
Time-consuming, which not everyone has modern housewives... But if you want to pamper your household with incredibly tasty and healthy dishes, you can cook them on weekends using the languishing recipes from our website. Do not deny yourself this pleasure, use the languishing mode more often, free yourself from the kitchen routine and enjoy the tenderness and aroma of dishes!
Low-temperature baking technology is the most advanced and economical cooking method. Long-term simmering of products while maintaining a certain temperature makes them juicy and perfectly cooked. Cooking using this approach allows modern ovens and devices designed for this.
What is sous vid?
The term "sous vide" is translated from French as "in a vacuum". Thanks to this technology, cooking at low temperatures has become possible. The process takes longer than other heat treatment methods, but this method allows you to achieve several goals:
- Low-temperature cooking modes preserve the integrity of cell membranes, so dishes are juicy.
- The correct choice of temperature and cooking time allows for soft foods. Thanks to this, even the toughest meat will turn into a divine dish.
- If you bake or fry a piece of meat, the outer part overheats greatly, and an uneven distribution of heat occurs. Sous-vide technology allows you to forget about burnt, dry, not fried foods.
- Cooking vegetables at low temperatures keeps them fresh and crispy, which cannot be achieved with conventional boiling in water.
Benefits of vacuum cooking technology
To understand why this method is remarkable, let's take a look at the basics. The essence of the method is simple: the products are evacuated in a special plastic bag, after which they are cooked in water while maintaining a constant temperature, usually not exceeding 70 degrees (for vegetables, the limit is increased).
The most important is precise control over temperature and time. Sous vide delivers results that cannot be achieved with traditional cooking. With him in the house there will always be delicious food that has preserved everything beneficial features... If you learn how to bake meat using low-temperature technology, you will forever remain an adherent of this method. The technology is especially relevant for fish. It should be borne in mind that it remains delicate in very narrow temperature ranges, so it is important to carefully monitor the time.
Vacuum creation
The sous vide method is ideal for young housewives and experienced chefs who want to surprise their guests. When cooking meat at low temperatures, place it in a vacuum. However, many are wondering whether it is possible to achieve such results without special equipment.
Firstly, in the kitchen, you can completely do without a vacuum sealer. A cling film comes to the rescue, with which you need to tightly wrap the products from all sides, leaving no gaps and squeezing out the air. Another alternative is zip-lock plastic bags. They are lowered into a large container of water so that the top with a fastener remains above the liquid. When cooking meat in a water oven, excess air is released from the bag. But since the vacuum obtained by such methods is not complete, long-term storage of ready-made meals is excluded.
Sous vide appliance or oven
The work of modern devices consists in a combination of three key elements: the presence of a thermostat, a heating element, and a water tank. Thus, it becomes possible to low-temperature cooking meat without an oven. What to do if there is no such device on the farm?
You can simulate the low temperature setting when cooking meat. To do this, use any capacious container with water (for example, a saucepan) placed on the stove or in the oven. Therefore, if you liked any recipe for cooking beef, you can always try it.
Special water ovens for sous vide have a number of advantages:
- temperature control with an accuracy of 0.5 ° С;
- uniform cooking of products;
- timer;
- large capacity.
Low temperature for cooking meat in the oven
The average temperature of cooked meat ranges from 55 to 70 degrees. If the temperature for cooking food is lowered to 56-70 ° C, then all the juices and unique taste are preserved in the products. Before heating the oven to a low temperature, you need to make sure that it is able to maintain it, otherwise the food will remain soggy.
Cooking meat at low temperature is best in an electric oven with top and bottom heating. First, the piece can be fried a little in a pan, and then placed in a bag and left for several hours to bake. A special thermometer helps to check the degree of readiness. In this way, you can cook delicious dishes with any kind of meat - from chicken to lamb.
A gas oven heats up very quickly, so it is difficult to protect meat from overheating in it. It does not need to be turned on in advance. The meat should be removed from the refrigerator an hour before cooking, and then placed in a shallow dish and turned on the oven.
Cons of the method
Cooking food in a vacuum using the above technology is not easy, but it produces ideal results. However, sous-vide has a number of minor drawbacks.
Low-temperature cooking of meat does not trigger the Maillard reaction, which is responsible for the formation of a golden brown crust in the finished dish. It appears when the temperature exceeds 150 ° C, which is much more than the technology requires. Therefore, to give the product an appetizing appearance, it must be fried before or after simmering.
If a temperature of less than 52 ° C was selected for cooking at a low temperature in the oven, and it takes more than four hours, the chances of multiplication of botulism pathogens increase. This hazard can be avoided by setting a higher degree for foods that take longer than 4 hours to cook.
To achieve the perfect result and realize sous-vide in its original form, which is used in restaurants, you need to have devices created for this: a vacuum and thermostat, a device for maintaining a constant temperature.
