The Sous Vide technique is a method of low temperature cooking that was developed in 1974.It is a method that has been preferred by many chefs. Sous vide, which means “under vacuum” in French, is a cooking technique. As the name suggests, it involves cooking food at lower temperatures for longer time so as to retain the moist juices Food should be sealed in a plastic bag with all the air removed.
This cooking technique works very well with different types of meat and seafood. It demands precise temperature control with circulation to produce results that can’t be achieved through any other cooking technique.Cooking times can vary from 15-20 minutes to few hours. In some cases, food can be cooked for 24 hours or more. It depends on the cut s and types of meat. The process, is divided into four steps. We determine the temperature and cooking time to achieve the results we want.
Then we heat some water up to that temperature, seal our food in a vacuum bag or Ziploc bag and place it in the water until the food comes up to the temperature of the water. Vacuum sealing prevents evaporation and allows for the most efficient transfer energy from the water to the food. This step keeps the flavor of food and keeps it from getting into the sous vide machine. Due to this technique we get tender meat pieces that are moist with their own juices.
The humid environment within the bag ensures that the meat is juicy. Maintaining the temperature allows the meat to be evenly cooked.Unlike traditional cooking methods, with sous vide the outside layers will not be overcooked during this process, because the food cannot get hotter than the bath it is in, When the food is cooked, we finish it by searing, grilling, or broiling the food in a hot pan or on a hot grill, to add a crispy, golden layer.
With precise temperature control in the kitchen, sous vide provides the following benefits:
- Food is cooked in its juices. This ensures that the food is moist, juicy and tender,it preserves the natural flavor The freshness, color and appearance of the food remain unchanged which makes it more preferable. One of the best parts of sous vide cooking is that you don’t need to do much to your food before cooking.Most kinds of meat,fish and vegetables only need salt and pepper to shine, butter and marinades are not necessary, even lean meats will retain their moisture on their own.
- Traditionally prepared food dries out for example, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
- Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking, the inside is properly cooked without overcooking the outside,
With sous vide cooking technique, you can hold the meat at safe temperature for longer periods without affecting its quality.