Sous Vide

Sous Vide

Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results.

High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment.

Impossible to achieve

Sous vide, which means under vacuum in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.  

Sous vide cooking is much easier than you might think, and usually involved three simple steps:

1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.

2. Put your food in a sealable bag and clip it to the side of the pot.

3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.

Why should I cook sous vide?

Sous vide cooking utilizes precise temperature control with circulation to produce results that you cant achieve through any other cooking technique.

The reason - when using traditional methods of cooking, you dont have control over heat and temperature. Consequently, its very difficult and time consuming to consistently cook great food.

Food ends up overcooked on the outside, with only a small portion in the centre that is cooked to the temperature you want.

Food can lose flavour, overcook easily, and end up with a dry, chewy texture.

With precise temperature control in the kitchen, sous vide provides the following benefits:

Consistency: Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste: Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction: Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility: Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

Most popular cooked Meats using the Sous Vide Method are Chicken Pieces, Pork, Duck, Steak and Oxtail