Sous vide – What does it mean?
Sous vide is a cooking method that involves vacuum-sealing food into an airtight bag and then cooking it in a precisely heated water bath for an extended period of time. It can be thought of as a low and slow cooking technique, as the lower the temperature and the slower you cook it, the better results you’ll get! Sous vide is a French term that translates to “under vacuum”, which is an accurate depiction of how the cooking method works. Using the sous vide method, food is cooked gently over time so that it can enhance and maintain its natural integrity, flavors, and juices. Although the sous vide method has been around for decades, it has only recently gained popularity in the market for at-home cooks. If you are still wondering how to sous vide or you have some questions then this article may provide you with the answers.
What will I need to cook sous vide?
The great thing about the sous vide cooking technique is that little to no equipment is actually required. As long as you have Ziploc-style bags to vacuum seal the food in and a larger pot to heat the water and submerge the food in, you should be set. However, if you develop a knack for the sous vide method, you may be interested in purchasing an immersion circulator which is a tool that helps to ensure the water is properly heated and that it is circulating at that designated temperature throughout your cooking vessel.
Is any prep work required?
Another benefit of cooking sous vide is that prep work isn’t typically required. This is primarily because the sous vide method helps to maintain the food’s natural integrity, as mentioned previously. As the food is cooked at a low temperature and for an extended period, it’s absorbing those natural flavors and juices being given off. In other words, tenderizers, seasonings, bastes and marinades aren’t typically required. However, that’s not to say they can’t be used if desired. It’s totally up to each chef’s discretion.
What can I cook using the sous vide technique?
There has been a large misconception that the sous vide cooking technique is only to be used when cooking meats. However, that is far from the truth. The sous vide method can be used to cook just about anything and everything you could desire. Outlined below are a few fan favorites when it comes to the sous vide cooking style.
Vegetables
Vegetables are a great option to consider when it comes to the sous vide cooking method as it helps to maintain their natural flavors and juices. It’s no secret that some vegetables are more difficult to cook than others such as carrots, broccoli, and asparagus to name a few. It’s even more difficult to cook them consistently all while ensuring they remain moist and flavorful. However, the sous vide method cooks the vegetables until they are crisp, but still extremely tender. The sous vide technique is oftentimes preferred for cooking vegetables because it also retains the vegetables’ natural juices and flavors, meaning they won’t be as bland or lacking in flavor as some other cooking methods typically result in.
Tougher cuts of meat
Cooking tougher cuts of meat can be difficult, especially when it comes to maintaining their natural juices and flavors. This is primarily because they have a lot of tendons and muscles that must be broken down throughout the cooking process which takes time. However, the longer you cook tougher cuts of meat, the more likely they are to become dried out and bland. This is where the sous vide method comes into play. As these tougher cuts of meat are cooked at a lower temperature, but for a longer period of time, those muscles and tendons can break down. While they are breaking down, the meat’s natural flavors and juices are being given off into the bag they are being cooked in. This means those tougher cuts of meat can better retain and absorb those natural flavors, providing juicy and delicious cuts of meat each and every time!
Eggs
Eggs aren’t the first thing you’d consider trying out when using the sous vide method. However, according to Serious Eats, they are extremely easy and popular, especially for newbies to the sous vide cooking technique. It’s no surprise that eggs can become overcooked within seconds. However, when cooking your eggs sous vide style, they are perfectly poached to your desired texture and consistency. The best part? The eggs are self-contained within their shells, meaning that vacuum-sealed bags aren’t required.
Is there any cleanup required?
Another great benefit of using the sous vide method for cooking is that little to no cleanup is required, either. Since the only equipment required includes the vacuum-sealed bags and the large cooking vessel, those are the only things that may need cleaned or disposed of. However, any extra elements you added to your dish, such as a marinade used beforehand or if you decided to char your food in a cast-iron skillet afterward would also need to be cleaned up.
Although sous vide sounds like a rather fancy and difficult term, it’s an easy cooking technique for beginners to learn. What’s even better is that it can be used to cook just about anything. If you’re interested in learning a new cooking style, sous vide may be a great option for you. The first step is to do some more research and get started!