Sous Vide Technique
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One of the new trends in cooking is Sous Vide which is French for Under Vacuum. Food is placed in a
plastic pouch and the air is removed and it cooks in a water bath, at the temperature that it is to be served at.
Food changes state as its temperature rises. The level of doneness is achieved by its final temperature.
In normal cooking you cook food at a high temperature for a relatively short time. In order to get the
center of the food cooked, the outside of the food is cooked more. With Sous Vide, the food is cooked at
a lower temperature and for a longer time. The food cooks evenly and throughout. Moisture is retained
in the food. In the Sous Vide method time becomes important. Longer cooking times are needed to cook
the food to a safe level. Food that would be cooked by a conventional method would take minutes compared
to hours by Sous Vide. Once cooked to the appropriate time the food can be held in the Sous Vide cooker
for extended periods of time. There is usually a finishing step once the food comes out of the cooking bath.
Steaks, duck breast and the like can be cook, held and then finished in a sauté pan to brown the exterior.
While the times are longer the results are worth it.
Copywright 2015 Tom Wasabi In Home Cooking. All rights reserved.
Sous Vide Vs Conventional
