Moist Heat Cooking - Sous Vide

Sous Vide

What is Sous Vide?

• Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag and cooked in a water bath for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature.

Sous Vide Method

Sous Vide

• Sous vide or Vacuum cooking is a method of vacuum sealing food into plastic and then simmering the package  in water to heat throughout..
• The temperature and cooking time varies according to the product requirements
• The temperature is around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables

Sous Vide Equipment

Step by Step - Sous Vide Method

1. Prep food -  Cutting, trimming, slicing, seasoning,  marination or without marination.
2. Package - Seal ingredients in food-grade plastic bags, and remove the surrounding air
3. Cook at desired time and temperature - Set the desired temperature on your Precision Cooker and place your food in the water bath (for longer cooks, consider covering your vessel to prevent water loss and promote superb temperature stability)
4. Maintaining - Keep the food cooking at the temperature you've specified for the proper amount of time
5. Removing - After your temperature and time requirements have been met, remove your food from the water bath. 
6. Finish - Finish the food using method of cooking such as searing, grilling or broiling, etc,  according to the dish you want to serve.

Benefits of Sous Vide Method

• Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
• Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender..

Chef Q Trainer