Restaurant Quality, At Home –
Sous vide cooking gives professional kitchen results. Every time you cook. This is a very attractive bonus for a keen home cook. If you’re not sure exactly what the sous vide method is, you can read more here.
How does it do this? The sous vide method gives an incredible level of control over heat and time. It is this accuracy that makes it so effective. You can cook an egg at precisely 75C for 13 minutes and when you crack the shell you’ll find the inside is like a very delicately poached egg with a silken, custardy yolk – divine if you like your eggs soft boiled.
If you prepare your food correctly and have a reliable sous vide machine, you can cook items to very exact temperatures for precise periods of time. This means that you don’t have to worry about food over-cooking. Gone are the days of worrying about whether or not your steak will be dry and grey rather than succulent and blushing pink. Whether you choose to use an immersion circulator or a water oven to cook this way, you will get restaurant quality results every time.
If you want to know more about why so many top chefs are fans of this cooking technique, you can learn more here.
Sous Vide Cooking Is Easy
Once you’ve mastered the technique, it is an amazingly fuss-free cooking method. Usually, cooking a steak perfectly involves getting a pan to the perfect temperature, putting your seasoned steak in, watching it carefully, turning it, maybe basting it in butter and herbs. The one thing that is sure is that you don’t put an expensive cut of steak on to cook and then wander off to do something else.
Sous vide is the opposite. Once the steak is snugly sealed in its pouch and you’ve popped it in the water heated to the perfect temperature by your immersion circulator, your work is done. You can amble off and leave it to do its thing, knowing that when you return a hour later, your steak will be cooked to perfection.
Sous Vide Gives Great Results
Both the texture and flavour that you get from cooking with this technique are superb. As I said above, this is restaurant-quality food, prepared at home. Proteins like meat and fish come out succulent and tender. Vegetables are vibrant and full of natural natural juices. Adding marinades, herbs and spices to the food in the bag before you seal it – especially if you use a proper vacuum sealer – packs in an extra level of flavour when the food is cooked sous vide. If you usually baste your steak in a little butter and a few sprigs of thyme when you fry it in a pan, put the butter and thyme directly in the vacuum bag with the meat and be blown away by the flavour boost.
Read this if you’d like to know more about the benefits of using a vacuum sealer.
Interestingly, because sous vide is all about low temperature long time cooking, it is surprisingly forgiving. If you are roasting a piece of lamb and you get distracted and forget about it for 10 minutes over the recommended cooking time, your juicy, pink-centred chunk of shoulder will be transformed into a far drier, grey-tinged slab. With this method, even if you abandon the lamb for an extra quarter hour, it will still be rosy and mouth-watering when you cut that bag open.
For more information on why sous vide cooking is such a great innovation, you can read more here.