Sous vide should not be confined to just cooking professionals. One of the reasons sous vide has been slow to take hold in the average household is because of concerns over meat contamination. The uses of sous vide are the hot water will be immersed to cook food over a long period. This will result in some of the most succulent and tender meat you have ever tasted.
Uses of sous vide cooking:
Sous vide cooking is slow cooking food in a vacuum. Food is sealed in a plastic pouch using a vacuum sealer. The plastic pouch is then dropped into a water bath that is heated to a temperature dependent on the type of foodstuff in the pouch. The water temperature is actually not hot as you think and the food has to be kept in the water oven for a long duration.
The slower the food is cooked the more succulent and tends it will be. The food should be cooked in a unique manner and the texture of the food will be different from anything you may have tried before.
How to get started with sous vide cooking?
The sous vide cooking refers to the vacuum sealed bags that are often called for when you are using the technique. This will refer to any kind of cooking that takes place in a precise temperature that is controlled water bath.
It is a fantastic technique because it gives you the cook in a high level of control over the texture of the finished dish. It is most useful for cooking meat and eggs.
- Immersion circulator:
An immersion circulator is a device that you can insert into a pot of water. It uses to draw the water and heats it up to a temperature then it will spit it back out. Simultaneously it will make heating and circulate the water.
There will be another method of water oven out there with a fixed tub that you can fill it with water. They take up a lot of counter space and they are not easy to fill the water. If you are planning to cook sous vide often enough that idea and it might be the right choice.
- Vacuum sealer:
A plastic bag will prevent juices from your food and wash out into the circulating water and this will allow heat transfer from the water to your food. Folks use a vacuum sealer appliance to seal food for storing in the freezer or even to keep food fresh when travelling.
The vacuum sealer will remove all the air surrounding a piece of food and then seal the plastic cover around the food. Vacuum sealers will work best with solid foodstuffs but don’t work as well with liquids like soups or sauces. So with liquids, the vacuum seal is not really a vacuum.
There are not many good vacuum sealer on the market, this can handle moisture fairly and more securely that any other tool you might think of using.