For those who do not know, sous vide is a way of cooking the food that began in the 60s, looking to improve the practice of cooking foie gras. The foundation is to cook fresh food, seasoned with the spices that we want, and vacuum packed and submerged in water at a low and constant temperature for long periods. This way of cooking food does not lose oligo peptic properties because it cooks so slowly and at such a low temperature that everything is done equally. When you fry the meat in the pan, for example, when you put the heart in the pan, it contracts because of the sudden change in temperature, and it can go out and be raw inside, as well as losing moisture and sometimes flavor.
This is how Sous Vide works.
Today many chefs have adopted this way of cooking food. How everything is cooked equally, some meats were previously discarded from the menus of restaurants because they were very dry or hard, and now, with this way of cooking makes that can be included and also be juicy and tasty. It also allows you to prepare a lot of food in advance, and since it is vacuum-sealed, it can be stored and stored until needed. Then you have to take out the product and mark it in the pan to make it look fresh and ready to serve. There are two types of sous vide, the fixed and the mobile. The fixed one has the capacity for 12.5 liters, and the mobile allows you to cook in buckets up to 20 liters.
The sous vide preparation is straightforward.
- Place meat, fish or vegetables in a foil bag and vacuum with a vacuum sealer
- Put the film bag (s) in a Sous Vide Garner or – if you are using a Sous Vide Stick – into any container, e.g., a saucepan, and set it to the desired temperature and cooking time.
Info: The cooking times are minimum information, i.e., the bags can stay longer in the water bath. Once the desired cooking level has been reached, overcooking is hardly possible. The temperature influences the cooking class (e.g., for steak medium).
- Depending on the taste, meat, fish, or vegetables can be “refined,” for example, sautéed, grilled, or roasted in a Beefer and seasoned as desired.
Sous Vide achieves optimal results.
- Cooked to the point, as the temperature is optimally adjusted to the corresponding food
- Incredibly tender, as no liquid can escape, and the temperature and minimum cooking time are “scientifically determined.”
- Healthy, as nutrients & vitamins are preserved
- Juicy, as the liquid can not escape and the food is cooked in its juice
- Gentle, as the low temperature does not destroy the cell structure of the food
- Fat-free (only if necessary for the “refinement,” so the cross-roast before serving)
- Aromatic, as the flavors of the food and marinade/spices in the vacuum bag cannot escape
The following equipment is necessary for Sous Vide
1.) Sous Vide Garner
Sous Vide Garner is available as a cymbal or sticks. When the pool only water must be filled, then you can start cooking with the Sous Vide. Pelvic Sous Vide devices take more space for storage. With sous vide stick, you need your container, e.g., a saucepan that is big enough. The rod is – like an immersion heater – hung in the vessel, through an integrated circulation pump ensures that the water circulates and thus can hold the temperature evenly.
2.) Vacuum Sealer / Vacuum Sealer
Possibly. You can buy food already valued or have it collected, for example, from the butcher; In this case, one could do without a vacuum sealer. However, one is, of course, more flexible, if one has a vacuum, since one a) not all vacuum-packed or vacuum-can buy and b) a vacuuming device for other uses – except sous vide – is beneficial, for example, many to make other foods last longer or to keep them fresh longer, e.,g. Cheese, and much more.
3.) foil bags or rolls
The difference between bag and roll is simple: bags need to be closed on one side only because the bottom side is already closed. Slides, on the other hand, can be cut to size as required & without wasting, but must be completed by both sides. Thus, the use of bags is undoubtedly more comfortable and faster, with films. However, nothing remains.