Everything about Sou Vide cooking technique !
Sou Vide is a cooking technique that utilizes precise temperature control to deliver consistent restaurant-quality result. The big restaurant has been using this technique for years to cook food to the desired doneness level. Recently this technique became popular with home cooks as well. Now cooking equipment like Anova Precision Cooker is available at affordable price.
In French, Sou Vide means under the vacuum. This vacuum sealing of food is done in a bag and then in a water bath cooking into an exact temperature. The result achieved through this technique cannot be achieved in any other cooking method.
Steps in Sou Vide –
- Precision cooker to be attached with a pot of water and set temperature and time according to the desired level of doneness.
- After putting the food in the sealable pack clip it to the side of the pot.
- Finish by broiling, grilling, and searing the food.
Advantages of Sou Vide –
- The consistent result can be expected every time because food is cooked in precise temperature and time.
- Food cooks in its juices which makes it more tender and juicy.
- The waste is reduced.
- This method does not require constant attention.
Machines Sou Vide –
The equipment has been there for decades in the professional kitchen across the world. It is expensive, huge, and complicated features are there. Only Chefs and consumers with extensive culinary experience used it. It is only after Anova released their equipment people started using it at their home. Now, there are so many options that are available to home cooks.
Sous Vide Immersion Circulator – The Anova precision cooker is a standalone immersion circulator. To maintain an even temperature around the pot heats the water and circulate it. Very little space is required to keep this in the kitchen.
DIY Sous Vide Hacks – Slow cooker, cooler, and rice cooker are the best example.
Sous Vide Water Oven – Water Oven are fully-contained sous vide devices about the size of a microwave and typically cost $500+. It heats the water but doesn’t circulate.