Sous vide technique is a widely used method of food preparation in modern cuisine. In this article, we will explore everything about sous vide & its applications in cooking.
What is sous vide?
Sous vide is a famous cooking method that is popular not only among chefs but also with homemakers all over the world.
In 1799, physicist Benjamin Thompson discovered that food cooked at a low temperature for a long period of time would retain its original tenderness and freshness. Unfortunately, his findings did not receive much attention at that time.
Until 1960 when two French scientists, Georges Pralus and Bruno Goussault, began to study slow cooking methods, sous vide gained attention from the public.
Today, sous vide is not only used in the culinary industry but also in food preservation. Food packaged in vacuum-sealed bags helps slow down the decay process, retain moisture, and preserve nutritional quality.
How to use sous vide for cooking?
With the sous vide method, you can cook a variety of foods such as meat, fish, vegetables, eggs & desserts. The sous vide process includes the following steps:
Step 1: Heat the water to the desired temperature. You can refer to the time and temperature chart for each type of food according to the recommendation of Sous Vide Supreme
Step 2: Marinate the food and put it in a ziplock bag. When sealing the bag, slowly squeeze out all the air to create a vacuum environment inside the bag.
Step 3: You can use a thermometer to check the water temperature. When the temperature is suitable, put the ziplock bag into the pot, continue cooking with low heat or turn off the stove and cover it with a lid. Remember to keep an eye on the cooking time for each type of food to avoid overcooking.
Step 4: After sous vide, take out the food and let it rest for about 15-20 minutes. Then, you can sear the meat for extra flavor (optional)
Step 5: Enjoy your meal!
Note: The method shared above is the manual cooking method using a pot. There are many high-end Sous Vide machines available on the market that you can consider.
Benefits of cooking food using the slow cooking method
The Sous Vide method provides the following benefits to food:
Evenly cooked: Cooking at a low temperature for a long time will help the food cook evenly. Comparing a piece of Sous Vide beef with a traditionally cooked one, the Sous Vide meat will be evenly cooked from the core to the outer edge, while the traditionally cooked meat may be medium rare in the center and burnt on the outside.
Tender and juicy: During cooking, food can easily release water, causing the meat to dry out or become too soggy. Sous Vide helps retain the water content in food, keeping it tender, juicy, firm, and flavorful.
Preserves nutrition: Cooking in a vacuum-sealed bag at a low temperature helps prevent the loss of nutrients. Therefore, this slow-cooking method is considered one of the ways to create healthy and nutritious food.
Rich flavor: The seasoning in the food will not be lost, and it will slowly infuse into the food during cooking, making the flavor explode.
Easy to execute: You don't need to constantly monitor the food to avoid burning it. Just set the temperature and cooking time, and wait for the finished product.
Read more: Vitamins & minerals - a source of micronutrients for the body
Risks associated with sous vide
In addition to the benefits mentioned above, it is important to note some risks associated with this cooking method, which include:
Use of plastic bags: Most plastics release chemicals, and the safety of using plastic bags for cooking is still controversial. According to science, BPA-free plastics can be safe for health. It is recommended to choose thick and heat-resistant ziplock bags with clear specifications for comparison.
Food poisoning: People often assume that all bacteria will be killed during Sous Vide cooking. However, this is not entirely true. For example, many strains of bacteria can thrive in an oxygen-deprived environment. Some bacteria and parasites may survive even after cooking, and continue to grow during food storage. Therefore, the cooking and storage process must be carefully controlled to avoid food poisoning.
Special cases: People with reduced immunity, pregnant women should not take sous vide food
Soumaki - a restaurant specializing in healthy Sous Vide cooking
Soumaki is a healthy restaurant specializing in Sous Vide cooking techniques. We use this cooking method to preserve the texture, flavor, and nutritional value of each dish.
Have you ever tried the tender and juicy steak, succulent chicken breast, or fresh and flavorful salmon? You can find all of these at Soumaki. Our motto is not only to serve healthy meals but also to make them delicious and enjoyable.
If you are interested in eating healthy and nutritious food, come and experience Soumaki for yourself. Check out some of our dishes below, and if you like any of them, order through Grabfood right away.