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Sous Vide Technique

Posted on: August 30, 2010     |     0 comments
Sous Vide Technique

Sous vide is a long established but relatively little known cooking process in which food (usually a cut of meat) is vacuum sealed, either with or without an accompanying sauce or seasoning, and then cooked at a low temperature (typically around 60°C) for comparatively long periods of time. Cooking at exactly the right temperature for the correct amount of time is critical for achieving perfect results.

Cooking using the sous vide technique also helps to ‘seal in’ the flavour which greatly enhances the taste of the food. Texture is also improved; the consistency of meat becomes incredibly succulent and tender when cooked sous vide. As a result sous vide is rapidly catching on among professional and amateur chefs who are taking advantage of its many benefits and using it to experiment with new and old dishes.

Food portions can be prepared in advance, vacuum sealed and stored in a refrigerator for long periods of time – useful for coping with peaks and troughs in the hospitality industry and saving on wastage in meats.

An Amazing invention or cooking made easy for chefs?

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