Cooking Method: Sous-vide
What is Sous-vide?
- Sous-vide or “under vacuum” in French is a moist cooking method,
- Sous-vide or vacuum cooking is a method of vacuum sealing food into plastic and then simmering the package in water.
- The cooking time is longer than the conventional cooking method.
- The temperature and cooking time according to the types of ingredients, it is around 55°C to 60 °C for meat, and higher for seafood, chicken, or vegetables.
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| Sous-vide Method |
- Can be used for food preservation.
- Consistency and accuracy result in the expectation because you cook the food at a precise temperature for a precise amount of time.
- Minimize loss of food nutrients and vitamin
- The taste of food is better than another method because you cook the food in juices. It ensures that the food is moist and tender.
- Increase flavor, taste, and humidity of food
- Using less fat and salt than other methods.
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| Sous-vide Equipment |
Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives
Read: 9 Types of Salad Based on the Main Ingredients Used
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| Anova Culinary Sous Vide Precision Cooker |
Sous-vide Equipment
Read: 9 Types of Salad Based on the Main Ingredients Used
Sous-vide Method: Step by Step
- Cutting, trimming, slicing, seasoning, marination, or without marination.
- Seal ingredients in food-grade plastic bags, and remove the surrounding air
- Cook at a desired time and temperature - Set the desired temperature on your Precision Cooker and place your food in the water bath
- Keep the food cooking at the temperature you've specified for the proper amount of time
- After your temperature and time requirements have been met, remove your food from the water bath.
- Finish the food using another method of cooking such as searing, grilling or broiling, etc, according to the dish you want to serve.
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