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Sous vide” (French for “under vacuum”) is a relatively new technique for cooking food where it is wrapped in food safe plastic bags and submerged in temperature-controlled water baths. Though food cooked sous vide is generally vacuum packed, the water bath is really what’s important. Sous vide cooking allows you to gently & accurately cook foods to exact internal temperatures you pick. The Benefits of Sous Vide Cooking • It’s much harder to overcook food In addition, many foods can be “held” at that desired temperature for longer (sometimes hours) without overcooking, which can make sous vide more convenient as the food’s ready when you are. • Food cooks more gently & evenly • Food cooked sous vide can be more moist and tender • You often need less liquids, spices, fats or herbs • Allows you to further separate cooking time from level of doneness when braising Braised meats need to be cooked low and slow to release their collagen into gelatin. As a result they usually come out of the oven well done. Sous vide braised meats can be slow cooked long enough to become fairly tender (more like steak than pot roast) while still coming out rare, medium rare, etc. The Cons of Sous Vide Cooking • Sous vide cooking can take longer than using conventional methods • Some fish & vegetables do not react well to being cooked sous vide • You need to be more careful about food safety If you’re cooking foods at lower temperatures and to lower levels of internal doneness (and that’s a primary draw of the method), you need to be very aware of cleanliness. As restaurant menus warn you, eating undercooked meats & seafood can be risky. Searing proteins before or after cooking them is recommended for flavor as well as safety. It is also possible to pasteurize your food while sous vide cooking – check out Jeff Potter’s book, “Cooking for Geeks” for time & temp guidelines. • Controlled sous-vide cooking requires special equipment To properly cook sous vide you’ll need a sous vide water oven, immersion circulator, or to build your own sous vide machine using a PID controller. Post Written by Matthew Johnson Post your comment here:One Response to “What is “sous vide”?” |
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