Sous Vide is a cooking technique that uses precise temperature control to give you consistent, restaurant-quality cooking results. Chefs in top restaurants have been using ‘Sous Vide’ cooking for many years to cook food to the exact level of doneness every time. Now you too can do it at home.
‘Sous Vide’, which means “under vacuum” in French, is the process of first vacuum-sealing food in a bag and then cooking it to a very precise and controlled temperature inside a water bath. The ‘Sous Vide’ technique produces results that are impossible to achieve through any other cooking method, and it is much easier than you might think.
The technique, which was once only available to professional cooks, has recently become popular for home cooks with the availability of affordable and easy-to-use ‘Sous Vide’ precision cooking equipment like the ChefSteps Joule ‘Sous Vide’
‘Sous Vide’ cooking normally involves three simple steps:
Attach your precision ‘Sous Vide’ cooker to a pot of water and set the time and temperature according to your desired level of doneness.
Put your food in a sealable bag and clip it to the side of the pot to cook. You can finish off by searing or grilling to give your food a golden crispy exterior.
Why cook ‘Sous Vide’?
‘Sous Vide’ cooking uses precise temperature control with water circulation to give you results that you just can’t achieve through any other cooking technique.
When using traditional methods of cooking, you don’t have precise control over cooking temperature. As a result, it’s very difficult and time-consuming to cook great food consistently.
Food can end up overcooked on the outside, with only a small portion in the center that is cooked as you want it to be. Food also tends to lose it’s flavor when you cook it and it can easily become overcooked, dry, and chewy.
Sealing foods prevents evaporation and produces the most efficient transfer of energy from the water to the food.
Simply place your seasoned food in a resealable plastic or silicone bag and remove the air using the water immersion technique, a straw, or a vacuum sealer if you have one.
With it’s precise temperature control, the ‘Sous Vide’ technique will make sure that your food is cooked at a precise temperature for a precise amount of time so you can expect consistent results every time.
Traditionally prepared food dries out with cooking and results in less volume. On average, a traditionally cooked steak will lose up to 40% of its volume by drying out. Steak cooked by ‘Sous Vide’ method, loses none of its volume because all of its juices are retained and because the food cooks in its own juices your food will be moist, juicy, tender, and much tastier.
Whereas traditional cooking methods often require your constant attention to cook the food to perfection, ‘Sous Vide’ precision cooking brings food to an exact temperature and holds it there, so you don’t have to be there all the time and worry about overcooking your food.
Take a look at the ChefSteps Joule Sous Vide, 1100 Watts – Cook to PERFECTION Video.