Tuesday, September 11, 2012

Sous Vide Cooking, A truly unique kitchen technology

Sous Vide Cooking


A truly unique kitchen technology

There's stovetop cooking, baking, crockpot cuisine, rotisserie-style, barbecue grilling...and then there's sous vide. Originating in France, this cooking style has been used by professional chefs since the 1970s, but homecookers have recently clued in to this method to produce incredibly savory, picture-perfect food.

What is sous vide?

Meaning “under vacuum” in French, the sous vide technique involves immersing vacuum-sealed food in a very low-temperature water bath, where it's cooked slowly and evenly under precise, consistent conditions. Sous vide takes longer than crockpot cooking—some meat dishes require up to 24 hours of immersion however 4 to 12 hours is the normal time frame—but most people agree that the taste is worth the wait.

The science of sous vide cooking

With an average cooking temperature of around 60 degrees Celsius, or 140 degrees Fahrenheit, the sous vide method ensures even cooking and consistency. These low temperatures prevent cell walls in food from bursting, which is what leads to uneven heating. The outside never gets burned or overdone, and the inside is never left raw or undercooked.

Meat is a favorite candidate for sous vide cooking. Even low-quality cuts, or meat that normally cooks tough and stringy, becomes succulent and tender with this method. The collagen found in the connective tissue of meat is hydrated into gelatin, rather than the stretchy white gristle that results with pan frying or barbecuing.

The sous vide technique also produces unique results with cooked vegetables, which can be thoroughly cooked and still retain a firm, crisp texture—no more wilting carrots or mushy peas!

Sous vide and vacuum sealing

Vacuum packing is an important component of sous vide cooking. Because this method uses airtight, sealed vacuum bags, all of the flavor and nutrition is retained in the food. However, it's important to use only vacuum bags that are rated specifically for sous vide cooking—the prolonged cooking times can allow water to seep in to regular vacuum sealing bags.

With quality sous vide rated bags, you can enjoy incredible-tasting meals cooked to perfection, in the style of renowned French chefs.

Vacuum Sealers for Sous Vide Cooking
Find Commercial Sous Vide Vacuum Sealers

Or find  Home Style Sous Vide Vacuum Sealers

Use only Sous Vide Bags to avoid water leaks.

Go here for Commercial Sous Vide Flat Pouches

And here for Home Style Sous Vide Textured Bags and Rolls



Written by Words By Melissa

Copy Write PMG Inc. 2012

1 comment:

Paul Son said...

Such a great info! its help me a lot..thanks for sharing! keep it up
cooking sous vide