Sous vide made easy - This is how cooking under vacuum works
The term sous vide is a French term that means "under vacuum". But what does vacuum sealing have to do with cooking, and what is sous vide exactly? It's actually quite simple. Before the cooking process begins, food such as meat, fish, or vegetables, is vacuum sealed in a bag. The food is then placed in a water bath and cooked gently and evenly at a consistent water temperature. By cooking this way, the food can be cooked to a pre-determined temperature, consistently throughout.
The advantages of sous vide
Regardless of whether you prefer your steak medium or medium rare, finding the right cooking temperature and the optimal cooking time is not always easy, and can challenge even the most experienced cooks. But sous vide cooking puts the control in your hands. Simply choose the cooking temperature you prefer, and the sous vide stick will do the rest.
Vacuum cooking in a water bath involves cooking at a low temperature over a longer period of time. This offers several advantages: Because you set your desired temperature on the sous vide stick, the perfect cooking temperature won’t be missed or exceeded. The advantages of sous vide cooking come into play most significantly when preparing meat and fish. Meat or fish loses significantly less liquid and remains more tender when cooked sous vide as compared to cooking at a low temperature in the oven. On top of that, meat or fish cooked in the oven or on the stovetop must be monitored constantly, so that it is not over or under cooked. With sous vide, you can set the temp and walk away.
Slow cooking for better time management
And that brings us to yet another advantage of sous vide cooking. With vacuum cooking, the optimal temperature is kept constant for the entire cooking time, so you can’t overcook. This advantage has been appreciated by professional chefs for years, as the busy professional kitchen requires superior time management, with as few mistakes as possible. But this aspect of sous vide cooking is also a huge boon to home cooks. If your guests are late, or there is a delay in the side dishes, or you simply want to prepare dishes in advance – food that is cooked sous vide can simply remain in the water bath longer – without cooking any further. Sous vide cooking virtually guarantees success in a busy kitchen!
Why vacuum cooking provides better taste & more flavor
Not only does sous vide cooking make your life easier in the kitchen. It also makes everything tastier. That’s because cooking under vacuum locks in flavor and seals in liquids. Flavors and juices can’t escape the bag so food cooks in its own juices. Vacuum seal packaging ensures that food, no matter what kind, doesn’t come in contact with water or air, ensuring that there is no oxidation or loss of liquids, vitamins, or nutrients.