Sous vide, or low temperature cooking, is a process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at. This is a departure from traditional cooking methods that use high heat to cook the food, which must be removed at the moment it reached the desired temperature.
Sous vide was first used in kitchens in France in the 1970s and traditionally is the process of cooking vacuum sealed food in a low temperature water bath. This process helps to achieve texture and doneness not found in other cooking techniques. Sous Vide has slowly been spreading around the world in professional kitchens everywhere and is finally making the jump to home kitchens.
As sous vide has become more popular and moved to the home kitchen the term now encompasses both traditional ?under vacuum? sous vide and also low temperature cooking. Some preparations rely on the vacuum pressure to change the texture of the food but in most cases the benefits of sous vide are realized in the controlled, low temperature cooking process. This means that fancy vacuum sealers can be set aside for home sealers or even zip lock bags.
The basic concept of sous vide cooking is that food should be cooked at the temperature it will be served at. For instance, if you are cooking a steak to medium rare, you want to serve it at 131 degrees Fahrenheit.
Normally you would cook it on a hot grill or oven at around 400-500 degrees and pull it off at the right moment when the middle has reached 131?F. This results in a bulls eye effect of burnt meat on the outside turning to medium rare in the middle.
This steak cooked sous vide would be cooked at 131?F for several hours. This will result in the entire piece of meat being a perfectly cooked medium rare.
The third potential disadvantage is the length of time required to cook many items. Even more than braising or roasting, most sous vide cooking is done at very low temperatures for very long lengths of time. For the above short ribs, it is recommended that you cook them around 130 degrees Fahrenheit for about 36 hours. Of course, the majority of this time you don't have to do a single thing to them.
For an extended look at sous vide cooking, sous vide tips, and over 100 recipes, check out our new book Beginning Sous Vide which you can get at Amazon.com or as a pdf download.
If so, please join the more than 8,800 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!