Are you a fan of culinary TV shows? If so, you’ve probably heard about sous vide cooking. Did you know, however, that you can get the same results in your home?
Sous vide techniques are now entering the typical home because such machines have become available for household use. To make the most of such appliances, however, you should know a bit more about the technique and the ingredients that it works best with.
What is Sous Vide?
Sous vide a French term that refers to sealing ingredients in an airtight plastic bag. The bag is placed in a hot water bath. This is where the sous vide machine comes into play – it controls the temperature of cooking for optimal results every single time.
The facts that the temperature is lower than in the case of standard cooking and the sealed bag contribute to excellent results. All of the juices and the flavors are “locked in,” which leads to a juicer and much more exciting meals.
Lower temperatures of cooking also rank among the essential sous vide characteristics. This is a slow food preparation process. Since a high temperature isn’t used, there’s no risk of drying out a protein and making it excessively tough or chewy.
Now that you’re familiar with the essentials, it’s time to take a look at the ingredients that will deliver the best results with the technique.
Here are five of the best foods to cook in sous vide machine.
One of the biggest problems with cooking chicken breast is that it often ends up bland. It’s also very easy to overcook this protein. Using sous vide machine makes it possible to avoid both problems.
Temperature control is one of the secrets to cooking chicken perfectly. A larger chicken breast will typically become dry on the outside and remain raw inside. With sous vide, the chicken will be cooked evenly throughout. Experimenting with spices and herbs can also lead to a finger-licking crust and a protein that’s 100 percent flavorful.
Sausages are delicious and spicy enough on their own. Keeping them juicy, however, can be a problem.
Sous vide machine allows cooking in the range from 130 to 180 degrees Fahrenheit. A sausage cooked at 130 degrees is extra-juicy in comparison to putting the meat in the oven. To get traditional texture, you’ll simply have to increase the temperature to 170 to 180 degrees Fahrenheit.
Sealing a sausage in the bag gives you a chance to play around with additional spices and flavors. Finally, you can put the sausage on the grill for a few minutes to get the traditional finish.
Even traditional grill foods like burgers will be delicious when sealed in and cooked at a low temperature.
Beef can be processed safely at temperatures as low as 130 degrees Fahrenheit. This means that pathogens will be eliminated (no risk of foodborne illnesses) and the meat will remain incredibly juicy. If you want to get the best possible result, sear the burger on the barbecue after taking it out of the plastic bag.
Salmon can be cooked at temperatures as low as 125 degrees Fahrenheit. There are dozens of sous vide recipes because the fish will “absorb” the flavor and work well with nearly all kinds of spices.
Just like all other fish, salmon is incredibly easy to overcook. The sous vide technique eliminates the risk. After 40 minutes of sous vide cooking at the lowest temperature setting, salmon will be completely cooked through and it will retain its juicy texture.
The final protein you should try in sous vide machine is a steak. Many grills don’t heat evenly, which means that you’ll have to learn how to prepare the meat through trial and error. When sealing a steak in a plastic bag, you’ll make sure that it’s cooked all the way through and that it’s served at the perfect temperature.
Even cheaper meat cuts will turn out delicious if you add the right spices and herbs to them. Garlic, red wine, soy sauce, oregano, thyme and onions can all be used to give your steak the most delicious flavor.
Why Sous Vide is Often Better than Traditional Cooking
We’ve already touched upon the things that sous vide does better than traditional cooking methods. There are a few goals. However, that can only be accomplished through the use of this technique.
The technique can be used on a wide array of ingredients. You can make yogurt in the sealed plastic bag, you can prepare delicious custards, purées, and even flavored oils. No other food preparation method is this versatile.
In addition, sous vide guarantees consistent results every single time due to temperature control. Reducing the amount of cooking variables isn’t easy when you’re relying on other kinds of equipment. This is the main reason why both beginners and professional chefs can benefit from sous vide equipment and accessories and get spectacular results every single time.