What Is The Point Of Sous Vide?

If you ever wonder what is the point of sous vide, you only need to remember that this cooking method ensures full control and consistency towards the food. The sous vide technique requires you to seal food in a bag and then cook it in the water bath at a precise temperature. In turn, you can achieve results that are difficult with traditional cooking methods.

What Is Sous Vide And How Does It Work?

Sous vide is French for “under vacuum,” which gives you the idea of what this cooking technique is all about. When asked to sous vide a specific ingredient, you will seal it in an airtight container and then cook it in a water bath. With this concept in mind, you can understand why you will need the best vacuum sealer for sous vide.

Why does sous vide need to be vacuum sealed?

If you do not seal the ingredient well and have excess air in the container or bag, you won’t get the advantages offered by sous vide. Remember that sous vide gives you consistent cooking temperatures, and using a container with air will result in uneven cooking. Additionally, cooking certain ingredients like vegetables in sealed containers will pasteurize them, so you don’t need to worry about freezer burn if you eventually need to store them.

What can you cook with sous vide?

There is an array of dishes that are compatible with sous vide cooking. Since the main point of sous vide is consistent cooking conditions, you can try ingredients like lobsters and chicken breasts without fearing overcooking them. You’ll get perfect results without needing to interfere and monitor what you’re cooking.

If you are a fan of slow-cooked recipes, sous vide will ensure that your ingredients will absorb and have the flavors locked in. The temperatures will always be stable, so you’ll get evenly cooked food items that are tender but not dry. Steak is even one of the most popular foods to sous vide, and you don’t need to be an expert to get your desired doneness.

What Is The Advantage Of Sous Vide Cooking?

• Precise temperature control leads to evenly cooked ingredients
• Easy technique for beginner cooks
• Prevents overcooking, dryness, and chewiness
• Finished food is moist and tender
• Can cook recipes for a long time without needing to monitor the food
• Flavors get locked in
• Less waste and clean-up

How To Cook Sous Vide Step By Step

Step 1. Season your ingredient with your preferred spices, sauces, or pastes that are not too runny

Step 2. Put the food in a vacuum-sealed bag or use the best vacuum sealer for sous vide to guarantee an airtight seal

Step 3. Set your temperature and time for the water bath using an immersion circulator

Step 4. Add the bag to the water and take it out after the set time

Step 5. Some ingredients like chicken or steak should rest in the bag for 15 minutes, but you can also pat it dry with paper towels before finishing the protein with a sear

How to sous vide without equipment

You don’t need an immersion circulator for sous vide. You can also use a traditional water bath and monitor its temperature manually.

Step 1. Fill a pot with water and mount a thermometer on the side using a skewer

Step 2. Heat the water at medium setting until it reaches the cooking temperature you need

Step 3. If you don’t have a sealer, you can also place the food in a Ziploc bag and season accordingly

Step 4. Place the bag in the water while still open to let air escape

Step 5. Hang the top of the bag over the pot edge and clip

Step 6. Check the water and ensure that it will return to the preferred temperature before turning on your timer

What Are The Disadvantages Of Sous Vide Cooking?

Like all cooking methods, there are instances where you might get disappointed with your sous vide dish. Remember these five common mistakes to avoid and get perfect dishes with sous vide each time.

Incompatible practices

It’s more convenient to use a sealer and an immersion circulator for sous vide because these pieces of equipment will do all the work for you. However, you must always check and read the instructions for the specific models you have because they will all work differently. You risk ruining them or the food if you don’t follow the proper cleaning, calibration, and water capacity recommendations.

Poor sealing

Sous vide can fail if you didn’t seal the pouches properly. You will get uneven heat distribution on your ingredients, and worst, the liquid will enter the bag. You also want to ensure that the bags you’ll use do not pierce easily and can withstand the heat from the water.

Water evaporation

One of the most common mistakes with sous vide cooking is letting the water evaporate. When this happens, the water level will not be high enough to submerge the food. Remember to cover the pot with plastic wrap or follow the instructions from the brand if you’re using a machine.

Overseasoning

While it’s true that sous vide is one of the best ways to lock in flavors on the food, it can also lead to overseasoning. Remember the first step in sous vide cooking where you seal the ingredient with seasoning and spices? Be sure to be mindful of how you season your food because it’s always easier to modify a slightly bland recipe than salvage an overseasoned one.

Unappetizing fats

Meats work well with sous vide, but the constant temperature can fail in rendering fats. The time might not be enough, and you will end up with rubbery fat. Therefore, you can modify a fatty cut by trimming the excess fat or finish it over the grill or stove.

Conclusion

There’s a good chance that you heard of the cooking method sous vide. But what is the point of sous vide? This technique of sealing food in a bag and then submerging it in a water bath guarantees consistent cooking temperatures to get the perfect food.

There are many benefits to gain from this method, as long as you avoid mistakes like those we mentioned. Start by getting the best vacuum sealer for sous vide and surprise yourself with a piece of steak or chicken breast.