How To Cook Food With Sous Vide
Simply put, sous vide is a simple cooking technique that produces pro-level results. If you’ve never heard of it, we’re about to tell you everything you need to know in our latest post. Sous vide is a method of cooking that uses precise temperature control in order to achieve consistent restaurant standard results. For many years, expensive restaurants have been using this technique to create incredible dishes, today, the method is also popular amongst home chefs too. But what is it exactly?
The French term ‘sous vide’ translates to “under vacuum” which refers to the cooking process. In a nutshell, food is placed into a vacuum-sealed bag before being cooked to an exact temperature in the water. This affordable and easy to use type of precision cooking offers results which are very difficult to get through any other type of cooking.
Although on first appearances, sous vide cooking may seem a little complicated, typically it involves just three easy steps:
- Link up the precision cooker to a pot filled with water and set the time and temperature that you desire.
- Place your food into a sealable bag before clipping it to the side of the pot.
- Complete your dish by grilling, broiling or searing the contents if a golden, crispy exterior layer is needed.
So, now that you know what sous vide is and how straightforward it can be, you’re probably wondering why you should use this method?
Sous vide cooking offers four key benefits thanks to a precise temperature and portion control:
- Consistency every time: cooking food for a precise amount of time at a precise temperature will generate consistent results every single time.
- Taste: thanks to the food cooking in its own juices, the food will be juicy, tender and moist.
- Waste reduction: traditionally prepared food often dries out, leading to waste. For example, a cooked steak can lose up to 40% of its volume as it dries out, whereas if you used sous vide, none of the volume would be lost.
- Flexibility: a lot of cooking methods require round the clock monitoring, but with precision cooking, there’s no risk about overcooking.
So, to summarise, if you want tender, juicy food that requires minimal effort yet offers consistent results, and you’re yet to try the sous vide method, we’re pretty sure you’ll want to now.
Now, it’s important that you don’t get the sous vide method confused with ‘boil in a bag’ cooking, because although it’s just as simple, the results are very different. There are a number of misconceptions surrounding the sous vide method. Cooks that don’t know too much about sous vide often presume that it can be expensive, complicated and requires a lot of fancy gadgets, however, this isn’t the case. In reality, sous vide is cost-effective, straightforward and requires little micromanagement in order to create food that simply couldn’t be produced in any other way.
What food can I make using the sous vide method?
Sous vide produces food far beyond tender meat and juicy seafood, in fact, you may be surprised at the variety of dishes and food you can create with this simple and healthy cooking method.