INTRODUCTION
Sous vide(French) also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature.
Sous vide cooking is mostly done using thermal immersion circulator machines. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Sous vide cooking is much easier than you might think, and usually involved three simple steps:
Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
Put your food in a sealable bag and clip it to the side of the pot.
Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.
With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
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Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
