What is Sous Vide Cooking?

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There is a quiet revolution taking place in kitchens across the globe. Sous-vide (pron: soo veed) cooking. Once the domain of only the finest cooking establishments, this fuss free, convenient cooking method is empowering even the most novice of cooks to produce restaurant quality food, consistently and in the comfort of the domestic environment.

The term, sous-vide is translated from the French, to literally mean to cook under vacuum.

The process relies entirely upon three principles:

Low Temperature Heating

Low temperature heating, this ensures your product is cooked evenly both inside and out, over an extended period.

Separating your Product

Separating your product from its heating environment, this guarantees no loss of nutrient food value and no loss of moisture to the elements, assuring the diner of a perfectly done, succulent steak every time.

Sealed under a Full or Partial Vacuum

Your product to be sealed under a full or partial vacuum, the final element of the sous vide cooking process is for your product to be sealed under a full or partial vacuum prior to being immersed into its cooking bath. Extensive laboratory testing has proven time and time again that this vacuum sealing process actually enhances the flavour of your product. In fact, vacuum sealing some fruits dramatically intensifies their flavour through the compression of vacuum sealing, even without cooking.

No limits to Sous Vide Cooking

It’s important to note that cooking sous vide doesn’t limit you to the perfectly cooked sirloin or richly flavoured stewed fruits.

In fact, you are virtually limited to cooking where your imagination stops. All manner of meat cuts from lamb to pork, chicken, your favorite fish, all cooked to perfection, the way you like it and with the flavours you love. And if you are not a meat lover and vegetables are your fruit of passion, you will be surprised how your vegetables will be cooked through, again with no loss of nutrient value and yet retain that crisp crunch of the fresh article.

If you happen to have a sweet tooth, there are a range of desserts that can be cooked sous vide, including a range of puddings, crème brulee, sabayons, fudges, cheesecakes and poached fruit.

Sous Vide Recipes

As a hard and fast rule, most foods we cook require a recipe. A set of instructions, a list of ingredients, the process of construction and guiding temperatures. Perhaps the most notable exception to this rules revolves around cooking times and temperatures for varying cuts of meat. See also – 5 Ways to making Sous Vide Steak. How it is cooked is dependent on a number of variants. The weight and thickness of the cut, the ideal doneness and even the type of meat to be cooked, whether it be pork, beef, lamb, chicken, fish or something more exotic or game like.

The list of recipes on hand is limited only by your imagination.

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