Dr Bruno Goussault is the master of the sous vide technique. In 1971, Dr Bruno Goussault invented sous vide, forever altering how we cook. Sous-Vide is the oldest form of cooking, and it began as a method of cooking food at low temperatures in sealed vessels discovered in Hawaii, China, and Mexico City. Initially, clay pots were used to simmer tough meats in ancient civilizations. France utilised cooking en papillote, in which food was cooked in a parchment envelope, which is still practised today.
In this technique, foods are vacuum-sealed, enhancing flavour and aroma. This will help you in achieving your weight loss objectives. Meat that has been vacuum-sealed is juicier and more tender than meat that has been fried or baked. Cooking eggs sous vide can be perfectly poached because they are first cooked inside their shells before being dropped into the water. Is your mouth watering already? Continue reading to learn about sous vide cooking and understand why creating a vacuum is such a critical part of it. Stay tuned!
Understanding Sous Vide Cooking
Sous vide translates to “in a vacuum” As you may have guessed, the concept originated in France. The method is so-called because food is cooked in vacuum-sealed bags. The ingredients are boiled in water at a high temperature at a predetermined temperature. To begin using this technique, you must have the proper equipment, including a vacuum sealer, bags, and sous vide cooker with a chamber or cooking circulator (different type).
Sous vide cooking is much simpler than you might think and usually consists of three simple steps:
Step 1: Attach your highly precise cooker to a water pot and adjust the time and heating rate to your required level of doneness.
Step 2: Place your food in a sealable bag and clip it to the pot’s side.
Step 3: Complete by grilling, searing, or broiling the food to add a crispy and crunchy golden exterior layer.
Healthy, Juicy and Delicious: Benefits Of Sous Vide Cooking
Today, with increasing consumer awareness, restaurateurs must pay even more consideration to the nutritional value and flavour of the foods they serve. In this case, the method of sous vide cooking is ideal.
The cooking temperature is below 100 °C, allowing you to retain the most vital nutrients, such as vitamins. In addition, it is a very consistent cooking method so that you can forget about it, and your food will never be overcooked, as proteins cannot be cooked beyond the temperature.
You maximise the protein’s water content, resulting in increased flavour. In addition, due to the gentleness of the cooking, almost all of the protein’s moisture will remain in the protein, as opposed to when it is first seared according to tradition.
This method is ideal for soft-poached eggs because there is no need to monitor the eggs. This is also incredibly crucial when preparing vegetables. In addition, a tight seal on the bag preserves the natural flavour of the ingredients, so less salt and other seasonings are required. Finally, if you opt for a dish such as sous vide beef, you will be pleased to discover that the meat retains its natural juices and flavour.
Create A Vacuum: A Critical Step In Sous Vide Cooking
The sous vide vacuum seal ensures that your food tastes, sounds, and smells great. However, unlike usual, the smell of food will not permeate the entire kitchen. Another advantage is less dishwashing! After cooking with what some refer to as “suvee bags,” you will not have to deal with a mountain of dirty cookware. Of course, you can use them, but only if you choose to: for instance, to bake cooked meat with a crispy crust.
You have likely observed numerous times, both professionally and personally, that meat and fish shrink during thermal processing. The opposite is true of sous vide bags. Cooking with a vacuum seal will retain the original shape and size of chicken breasts and salmon steaks.
Another significant benefit of sous vide cooking bags is preparing pre-cooked vacuum meals for later storage. Cooked food that has been vacuum-sealed is virtually devoid of oxygen, preventing the growth of bacteria, and allowing the food to be stored for extended periods. However, it would help if you kept in mind that fresh food (even when vacuum-packed in sous vide bags) must be refrigerated.
Gear Up For Cooking: Equipment For Sous Vide Cooking
With the introduction of low-priced circulators, home cooks are exploring the method’s potential applications. The technique of sous vide examines the culinary arts through a scientific lens. Although sous vide cooking has been around for decades, the past few years have demonstrated that its popularity is on the rise. This is because sous vide allows for precision in the kitchen, allowing chefs to experiment with novel flavours and textures.
Now that you understand the sous vide technique, it is time to select the proper equipment. There are two general classifications: The first type (circulator) is submerged in water, whereas the second type (cooking chamber) has a cooking chamber.
- The sous vide circulator is a highly versatile appliance in virtually any deep pot. After being attached to the edge of the pot, it is ready for use; plug it in. It first heats the water and then maintains it at the desired temperature. The timer function allows for simple control of the set time, while the user-friendly displays enable intuitive monitoring of the circulator’s key parameters – time and temperature. The most significant benefit of the circulator is its compact size, which makes it easier to use and more convenient to store.
- The second category of sous vide cookers consists of a tub-like chamber. It is larger than the circulator but can simultaneously cook a large quantity of food. Restaurateurs value large containers, such as 20 litres, especially those equipped with stands or bag separators. Additionally, the tubs have clear control panels with displays, making them simple to operate.
Take It Serious: Steps For Sous Vide Cooking
Sous vide is a time-consuming method but well worth the effort! However, especially if it is your first time, you must be adequately prepared before attempting it.
Step 1: Start by heating the water to the ideal temperature, which should neither be too high nor too low. Specific temperature ranges for specific ingredients can be found in numerous online guides to sous vide cooking.
- vegetables – 80 to 85ºC
- pork – 65 to 66ºC
- fish – 58 to 60ºC
- poultry – 65 to 71ºC
Step 2: The second step is to place the ingredients in vacuum-sealed sous vide bags. This requires the use of a vacuum packer. By sealing the bags and foil together, the sous vide sealer will immediately and securely seal the bags and foil. Numerous catering equipment manufacturers produce this equipment, including the German company Royal Catering.
Step 3: After packing the raw meat (or meat that has been marinated) and vegetables in the vacuum foil, the third step is to set the cooking time. This is not as precisely defined as when the temperature is set. However, remember that rugged and raw foods will take longer to cook.
Give The Finishing Touch: Tips For Sous Vide Cooking
Mistakes are still possible, even though sous vide cooking eliminates much of the required attentiveness and skill for precision cooking. And therefore, here are some sous-vide cooking tips to help you:
- Before beginning any recipe, you must have a firm grasp of the result. If not, you will follow a recipe’s steps without purpose.
- Using your brand-new sous vide machine, you must ensure that you have the necessary supplies. There are few more significant disappointments than researching a recipe, gathering all the necessary ingredients, and then realising you’re missing a crucial piece of equipment.
- With any cooking technique, practice makes perfect. When you’re ready to begin using your sous vide, it’s best to start with easy recipes. Consequently, the recommendation is to start simple; begin with ingredients you’ve cooked. You will be confident to tackle unique and challenging recipes and applications with some practice.
- There is no reason to panic if the allotted time is exceeded! With sous-vide bags, it is unlikely to overcook or burn food.
When the food is ready, a crispy crust can be applied as desired. It only requires grilling, frying, or brief baking in the oven. You may also add spices. These tips for finishing the cooking process could be constructive if you want to provide your customers with dishes that are not only nutritious but also delicious.
Are You Ready To Cook?
Are your packaging apparatus and circulator prepared? Then you may depart. After ensuring you have the proper equipment, you only need to search for culinary inspirations and cooking ideas. The sous vide technique is relatively new, and many restaurants have only recently begun employing it. However, this does not mean you cannot rely on practical advice, as the Internet offers useful recipes and recommendations. You can quickly locate recipes for tender, succulent chicken, beef tenderloin, delicate cod fillets, duck breasts, and delectable salmon. You may get inspiration by watching a video containing the recipe for mouthwatering meat burgers. Regardless of the ingredients used, sous vide cooking will enhance the flavour of every dish. As a result, the food will always be succulent and aesthetically pleasing.