Sous-vide - this is how vacuum cooking simply works
The term Sous-vide comes from the French and is translated to "under vacuum". But what does a vacuum sealing have to do with cooking, and what is Sous-vide exactly? It's quite simple. Before the cooking process begins, food such as meat, fish, or vegetables, are vacuum sealed in a foil or bag. The food is then placed in a water bath and cooked gently and evenly at a consistent water temperature.
These are the advantages of Sous-vide
Anyone who enjoys tender meat or fish fillets and prepares both at home will know that the right cooking point is essential for the best result. Regardless of whether medium or medium rare is desired, finding the right cooking temperature and the optimal cooking time is not always that easy, and challenges even the most experienced cooks.
Vacuum cooking in a water bath involves cooking at a low temperature and over a longer period of time. This has many advantages: The perfect cooking point can no longer be missed or exceeded. Meat, fish, but also vegetables and fruit, which you want to cook to a certain point succeeds without any problems. Especially when preparing meat, the advantages of Sous-vide cooking come into play, compared to cooking in the oven. For example: the meat loses significantly less liquid and remains tender while roasting vs. being cooked at low temperatures in the oven, which will lose significant amounts of liquid and risking that you’ll miss the correct cooking point. Additionally, the food must be monitored constantly, and the core temperature checked.
Slow cooking for better time management
This reveals yet another advantage that speaks in favour of Sous-vide cooking. In vacuum cooking, the optimum temperature is kept constant for the entire time, so you can’t overcook it. This advantage is particularly appreciated by professional chefs, as the processes in a professional kitchen require optimal time management, where nothing could go wrong. But this aspect of Sous-vide cooking can also be gained by amateur cooks. If the guests are late, there is a delay in the side dishes - the Sous-vide cooked food can simply remain in the water bath longer - the cooking process does not progress any further. Virtually a guarantee of success of your dish, thanks to Sous-vide!
Why vacuum cooking provides better taste & more flavour
Anyone who takes a closer look at the topic of Sous-vide quickly realizes that there are many aspects that speak in favour of this cooking method, especially when it comes to the preparation of high-quality meat and fish products. The type of cooking has a significant influence on the taste of the food. In other words, a good piece of meat, as well as fresh and expensive vegetables, should always be cooked in a way that preserves their flavour.
Another advantage of Sous-vide cooking is that the food is vacuum sealed and cannot lose its liquids. Nothing can escape and meat or fish even cooks in its own unique aroma. Vacuum seal packaging ensures that the food, no matter what kind, does not come into contact with water or air. This way there is no oxidation or loss of liquids, vitamins, and nutrients. All of this becomes noticeable in the end form of an excellent flavour and taste experience.