10 / 01 / 2018
How to cook meat well in the vitalizer ?
Marion's tip
We
have convinced many chefs
that it is beneficial to soft-steam
cook meat. Thirty years ago, whenever you said to a chef or a butcher that you
were going to steam cook their meat, they would wince and imagine boiled meat!
Perhaps
you're also thinking like them. But...
Of
course, steam cooking can't be used for all types of meat. If you buy a firm
cut of meat, it will stay firm. Steam will not tenderize it at all. This is why
you should always choose tender cuts: fillet,
very good quality flank steak, round of beef, spider steak, filet mignon,
leg of lamb
and prime rib of beef.
The
cheap cuts will only need steaming for a dozen minutes or so before being
placed in simmering stock. For pot-au-feu, blanquette, stews and casseroles,
the Vitalizer extracts toxins and means you can continue cooking your meat in a
stock
free from surface froth.
On
the other hand, if you choose to cook a beef tournedos, I recommend you remove
your meat from the fridge an hour before cooking so that it is at the right
temperature. Then salt both sides of it 5 minutes before cooking. Leave your
tournedos to steam for 1 or 2 minutes depending on how thick it is. The meat
should not be overcooked. It would lose its texture, even if steamed. If you
like well-cooked meat, I would advise against using this cooking method as you
will be disappointed. The Vitalizer is at its best for al dente cooking.
For
a leg of lamb, ask your butcher to de-bone it so that it fits into the
Vitalizer sieve. Prick it with garlic cloves, salt it and cook it for 25 to 30
minutes. Before serving, place it in an oven at less than 100°C to release its
blood; your meat will taste exceptional!
For
the filet mignon, salt it before cooking, cook it for twenty minutes or so and
serve it with a side sauce.
Do
the same for a really thick prime rib of beef. Cook it for 10 minutes and leave
to release the blood for 5 minutes. Your guests will be amazed at the flavour
of your dish.
You
can also cook organic veal or chicken livers. Try and cook them until they are
pink in the centre. This depends, as you now know, on the thickness of your
cut.
It's
ever-so easy to make a poultry terrine: you just need to steam cook the organic
chicken livers for around a dozen minutes after drizzling olive oil over them,
and why not add a hint of garlic and a dash of Madeira wine to flavour them.
Mix them finely then place the mixture in a terrine and leave to cool. Serve
with a salad or green vegetables.
Chicken is very suitable for soft steaming with the
Vitalizer. You could add a lemon to the centre of the chicken and why not
tarragon too and cook for 30 to 40 minutes depending on the weight. Of course,
the skin won't look brilliant, so you can remove it if you prefer. Serve your
chicken with our sauce made from shallots, tamari and olive oil, to which
you'll squeeze in the juice of the cooked lemon and a dash of its zest. Indulge
and enjoy!
Duck fillets cooked in the Vitalizer are delicious. Follow the
steps once again: make sure the meat's at the right temperature, salt it 5
minutes before cooking. Eight minutes cooking is perfectly sufficient. To serve
your duck, slice in cutlets, then serve them with a sauce of your choice and
steamed vegetables. Fennel, leek and peas garnish duck fillets wonderfully
well.
Feel
free to share your own recipes with us!