What is Sous Vide and why is it in cooking?
First of all, Sous Vide (also pronounced as Sue-Veed) is a cooking technique where you set a pot of water to the corresponding time and temperature, and get the perfect doneness you desire.
Sous Vide, which means “under vacuum” in French, refers the to process of vacuum-sealing food in a bag, then cooking it to a precise temperature in a water bath.
Sous Vide cooking is much easier than you might imagine which usually involves these steps:
- Attach your precision cooker onto a pot of water and set the time and temperature to your desired level.
- Put your food in a sealed bag and clip it to the side of the pot.
- Finish by broiling or grilling the food to your liking to create that golden crispy exterior layer.
Why you should cook sous vide?
1. Consistency. Because you cook your food to a precise temperature for a specific amount of time. Do expect to get very consistent results!
2.Taste. As the food is store in a bag, it will be cooked together with their juices. Making the food juicy, moist, and filled with flavour.
3.Waste Reduction. In comparison to traditionally prepared food that loses 40% of their volume due to drying out. Using precision cooking on the other hand loses none of its volume.
4.Flexibility. Traditional cooking can require your constant attention. Precision cooking on the other hand brings food to an exact temperature and holds it. There is no worry about overcooking.