You may never have heard of sous-vide cooking, or if you have, you may think it’s too fancy to try for yourself at home. However, this is not the case. Sous-vide simply means vacuum sealing your ingredients and cooking them in a water bath or another container. This process slowly cooks the food at a precise temperature.
Once the food has reached the intended temperature and time, you simply remove it from the bath and give it a sear ready to serve. So why do you need to be cooking sous-vide at home? Here are our three great reasons.
The results which you get from sous-vide cooking are on another level to those which you get from traditional cooking methods. With traditional methods, there’s always a chance that you’ll over or undercook the food, and because it cooks from the outside inward, the edges will inevitably be more cooked than the core.
However, sous-vide takes all of the guesswork out of the equation. Because the food is held at a consistent temperature, even if you leave it for longer than you need to, it won’t be overcooked. As for the taste and texture of the finished results, sous-vide leaves your food evenly cooked right through for a melt in your mouth tender.
Did you know that as well as being tastier, sous-vide food can also be healthier for you? According to SousVideTools.com: “Cooking the ingredients in a vacuum pack means that all of the nutrients and juices which are usually lost through evaporation or charring are locked into the food.”
It also means that you don’t have to add any extra unhealthy kinds of butter or oils to the food. Sous-vide makes it easier to digest your food, breaking down the collagen in animal proteins down into gelatin, which is much easier for our body to absorb. Finally, sous-vide means it’s easier to create large batches of healthy meals, which you can then freeze to eat at a later date, meaning you don’t have to reach for the takeaway menu. Read more about sous-vide batch cooking in this blog post from Sousvidely.
Many people think that sous-vide is a difficult process, but it actually couldn’t be more straightforward. Once you’ve vacuum packed and placed your food in the water bath, you can simply leave it there to cook, allowing you to get on with the other, more creative aspects of kitchen prep, or just get on with your day.
If you leave the food in the bath for a few extra minutes or even longer at the target temperature, the results will still be exactly the same.
What’s more, these results are highly repeatable, meaning that once you’ve found a time and temperature which work for you, you can simply repeat the process time and time again. So if you’re thinking of getting started with sous-vide today, but don’t know where to begin, check out this guide from Serious Eats to set you in the right direction.