Sous Vide: Old Method New Cooking Craze

 

Food. It’s the center of many conversations. We talk about its appearance, its texture. We compliment or criticize whether it has too much of this seasoning or not enough of that seasoning.  We obsess over ingredients. We are amazed at invention. We launch fads based on a newness or obsess or something that defies tradition.

 

There is a new cooking method that seems to be taking the world by surprise. It’s a method for those who have serious lust for life and want to play on a larger stage. It’s called Sous-vide.

For those who didn’t study French, its name means “under vacuum” and it is a method of cooking where food is sealed in airtight plastic bags, placed in a water bath for longer than your average cooking times — 95 hours or more. The temperature is controlled and much lower than normally used for cooking. Sous-vide cooks food evenly, ensuring a properly cooked middle without overcooking the outside, creating a moist, succulent end product to enjoy!

Sous-vide makes cooking for the busiest individual easy.  There are minimal learning curves and plenty of sous-vide recipes available, making it about adding seasonings to your prepared portions, placing in a food bag and then cooking sous vide at the right temperature for the recommended time. From vegetables to seafood and steaks, there’s plenty of options for sous-vide.

Sous Vide cooking is a radical old way of bringing new life into cooking.  For those bored with the skillet and pan, making the jump from the frying pan into the water bath will be a refreshing change of pace.

The major benefit from sous vide is that it is a very gentle form of cooking. It doesn’t denature proteins as harshly as direct heat methods, so the meat stays much more tender than the same cut cooked over direct heat.

Sous vide can also produce results that traditional higher temperature cooking can not, since the cell walls contained within the meat do not break down and release the fat. This fact dictates the optimal sous vide temperature for each meat type since each has a different fat cell wall melting point at which you must stay below to enjoy the desired results.

Many high-end restaurants use sous vide cooking as it is the best way to provide the quality and quantity required by reducing preparation time.

 

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