Sous-vide (/suːˈviːd/; French for “under vacuum”) – SUE-VEED – is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Sealing the food in sturdy plastic bags retains juices and aroma that, otherwise, would be lost in the process. Then, placing the food in a water bath, three characteristics resound from the sous-vide cooking method, each of which developed separately:
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low-temperature cooking
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containerized cooking that separates the food from its heating environment
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pressurized enclosure using full or partial vacuum
This method is all about bringing food to precise temperature.
I like precision. Thus, I like sous vide.
In fact, I believe this “precision” method allows for results that are impossible to achieve any other way.
I really like that.
Fancy restaurants and high-end chefs (as well as the French) have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.
That said, I was never really aware that I might have the ability to tackle this method on my own at home.
Until now.
I also was unaware of the fact that the “under vacuum” concept is actually a bit of a misnomer.
Sous vide cooking is much easier than you might think, and usually involved three simple steps:
1. Attach the precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.
2. Put the food in a sealable bag (or canning jar) 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.
Rather than food ending up overcooked on the outside, with only a small portion in the center cooked to the temperature you want, losing flavor, moisture, and texture, the food is consistent.
Precise and consistent.
That’s my cup of tea.
And you know what – there’s virtually NO CLEAN UP!
That might just be the best part for me, since I’m such a neat freak.
Perfection.
I’ve stated the importance of perfect imperfection in the past, but I might have to make an exception this time.
The CHEFMAN Sous Vide has changed my ways.
I first attempted steak.
I LOVE steak. I adore it. Absolutely love it.
But, I’m ashamed to admit that I’m actually not great at cooking steak at home.
Yes, I can grill or broil a mean tenderloin or filet, but it’s never just right for this goldilocks. And, I hate the mess and the smell of the burning oil – the same goes for fish.
I’m delighted now…at the water immersion bath.
Seal the bag and seal the deal.
It’s done.
In fact, the results were so incredible, I even considered not searing the outside – I did anyway, just for effect and crispiness.
It truly was wonderful.
Juicy. Red. Tender.
Precise. Perfect.
I can’t wait to sous vide my eggs next time and FISH, swoon.
Yum!!!
Well done, CHEFMAN. Well done.
What an experience.
Ooops – sous vide is about brining food – i’m pretty sure you mean bringing! Sous vide is an incredible addition to pots and pans and other kitchen appliances. I love mine!
Oops is right 😬! Thanks for BRINGING it to my attention!