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Sous Vide Cooking - The Secret of Top Chefs

What is Sous Vide?

The term sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. Sous vide cooking is extremely simple and foolproof, and produces extraordinary results.

Why Sous Vide?

What’s exciting about the sous vide method is that it is a unique way of cooking that yields different and better results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.

There are many benefits to cooking sous vide:

  • Simple and Foolproof – Anyone can sous vide and achieve perfect results every time. You just set the temperature, drop in a vacuum-sealed pouch of food and let it cook for the recommended time. For a steak that is guaranteed to be cooked just the way you like it, simply set the sous vide water oven to the temperature to you prefer -- for example, for medium rare, 134F/56.5C.
  • Saves Time - It takes just a few minutes of hands on time to season and vacuum-seal foods. Once food is in the water oven, it may cook for as little as 30 minutes to as long as 3 days, depending on the type of food. But the best part is the cooking time is completely unattended by the cook. Just set the machine and walk away.
  • Convenient – Food cooks gently and precisely up to its perfect serving temperature and the temperature control prevents it from overcooking. Once cooked, food holds for a surprising length of time and will be ready when you are.
  • Improved Nutrition and Flavor - Food cooks in its own natural juices for maximum flavor and nutrition. Vitamins and antioxidants that would be lost into cooking liquid or steam with traditional cooking methods remain intact in sous vide cooked foods.
  • Saves Money - Inpexpensive cuts of meat become fork-tender. Plus, advanced preparation and cooking will allow you to serve home-cooked meals in minutes any day of the week rather than expensive take-out or restaurant meals.

How to Sous Vide: The Simple Steps of Sous Vide Cooking

The simple steps of sous vide cooking - Season/Seal, Simmer, and Serve - require minimal hands-on time but yield perfect results every time.
  1. Season & Seal– Because the sous vide technique locks in the flavor, the food cooks in its own juices, intensifying its natural flavors. This means that you can season with a lighter hand or in many cases, after the fact. Vacuum/seal the food in air tight cooking pouches.

  2. Simmer – Drop the pouches into the precisely controlled water bath.

  3. Serve – Many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are delicious out of the pouch as well, but may benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden color and savory caramelized flavor to these foods.

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