Sous vide cooking involves placing food in a plastic pouch and cooking it in a water bath where the temperature is accurately regulated. It utilizes a lower temperature to cook compared to typical cooking. The cooking time ranges from one to seven hours and up to 48 hours for some instances. The method is utilized to ensure the inside of food is well cooked while avoiding overcooking the outside. It also ensures food maintains its moisture. The technique was initially used for cooking in restaurants to cook food in the desired manner. The availability of cheaper and simple to use sous vide cookers have made the technique popular in many homes.

Sous vide cooking involves sealing your food in a plastic bag or an airtight container before cooking it water with regulated temperature. Chefs seal proteins such as meat and pork in sealed containers and drop them in pots with temperature-controlled water. Food does not come into contact with the surface of the heated metal. It also does not come into contact with either the flames, smoke, or steam. In the sous vide cooking technique, water is never allowed to boil. It ensures the cooking is controlled and gradual. Cooking of proteins such as steak, fish, and chicken takes longer compared to traditional ways of cooking. They slowly heat up until the whole piece reaches the same level of temperature as the water. Using the sous vide method of cooking ensures there is no overcooking of your proteins because the temperature of the water cannot exceed the desired level of doneness. See more commercial catering equipment such as deep fryer and gas griddle.

Steps involved in sous vide cooking

The first step involves attaching your cooker to a pot of water and setting the time and temperature based on your preferred level of doneness. Second, place your food in a plastic bag and put it on the side of the pot. In this step, you seal your food in airtight container or jar. Finally, sear, grill, or broil the food to add a golden outer layer.

Why should you use sous vide cooking?

It ensures the utilization of precise and regulated temperature when cooking; therefore, guaranteeing optimum results that are not achievable through other cooking methods. Traditional techniques of cooking provide no heat and temperature control, which makes it challenging to cook quality food. Often the conventional way of cooking results in overcooked food on the outside. Sous vide cooking ensures your food maintains a good flavor, is adequately cooked, and has the right moisture.

Benefits of sous vide

It ensures consistency in cooking since your food is cooked with precise temperature and time. Sous vide provides your meal a great taste since it cooks with its natural juices. It also reduces food waste during cooking. For example, steak cooked traditionally loses approximately 40% of its volume while steak cooked using sous vided precision cooking does not lose its volume. It also more flexible compared to traditional methods of cooking, which requires a lot of your attention. Using sous vide, you need not worry about overcooking since precision cooking maintains the temperature you set and hold it until your food is ready.