Sous vide cooking has, in the past years, become a staple of high-end cuisine, with chefs such as Rene Redzepi and Thomas Keller adopting the trend for more than just a way to perfectly slow-cook meat. Sous vide cooking is one of the best cooking methods for preparing foods at ideal temperatures. The concept consists of a water bath, similar to a rethermalizer, but kept at specific, adjustable sous vide temperatures over duration of time, cooking the main ingredient, which is sealed in a vacuum bag. The results are dishes such as sous vide salmon, sous vide chicken, and sous vide cuts of meat that are prepared to the perfect doneness, and full of the flavors that were incorporated into the vacuum bag.
Sous Vide Cooking Instructions
The sous vide temperatures and times that different types of meat, vegetables, and eggs should be cooked in sous vide depends on the size of the portion and the desired result. Though charts exist throughout cookbooks and on the internet, food businesses looking to implement sous vide cooking methods in their venue should leave plenty of time for experimentation and trial and error, in order to get to the desired results for their ingredients. Of all the cooking methods, sous vide not only allows the most control over doneness, but also preserves the natural flavor of solely the ingredients used, while keeping the shape and color of the dish components. Ribs done with proper sous vide cooking will fall off the bone as if prepared, carefully watched, in wet cooking methods, but without all the hassle of basting and checking for doneness. Egg yolks will come out custardy and rich. Sous vide salmon will be perfectly cooked through, and sous vide vegetables will be cooked, yet keep their natural crunch, when prepared right with sous vide cooking. Another added benefit of the sous vide cooking method is that it allows cooking of multiple types of ingredients at once, provided the water bath is big enough. By having all the ingredients sealed in vacuum bags, there is no chance of mixing of flavors from other dishes being prepared at the same time. The one drawback to the sous vide cooking method is that it will not lead to browned meat, poultry, and fish that has that delicious, crispy outer layer that is so desired in many types of meat. This can easily be overcome by searing the ingredients briefly after the sous vide cooking process. Overall, sous vide is a manipulation of the cooking process to be ideal from both scientific and culinary viewpoints, yielding delicious results.
Food business just starting out with sous vide cooking experimentation may want to hold off on buying the expensive equipment used for sous vide cooking, while deciding whether or not sous vide dishes are right for their menu. Once the appropriate dishes have been developed, businesses can benefit from purchasing sous vide cooking equipment, in order to save time, effort, and worry in the process of preparing sous vide salmon, sous vide chicken, sous vide egg yolks, sous vide ribs, or any other sous vide cooking recipe. With the incredible results that can be obtained using the sous vide cooking methods, it’s no wonder the trend is taking off among chefs and restaurateurs, making more and more appearances in recipes and dishes across the nation.