SOUS VIDE
-Contents-
1. What is sous vide
2. Why we do it (benefits)
3. Negative parts
3. Negative parts
1. What is sous vide
Sous vide means vacuum, so as you guess it is the way to cook under vacuum.
So then what should we do?. The way seems easy. Just put all ingredients in the plastic bag which is able to be in heated and be under vacuum.
After that, make the bag vacuum, and put it in the water which is near 60'c (140'F)
for a long time. You will see better flavor, texture, moisture, smell, and nutrients.
Warning. If you do not have knowledge of ingredients and accurate calculation of
temperature, you might do fail on sous vide and could meet with food poisoning
because of lower temperature than ordinary cooking way.
2. Why we do it (benefits)
- Better quality of food and keep nutrients
Sous vide can keep the taste and moisture, so softer than high temp cookery.
Also no loss of nutrients because of high heat.
- Faster serving
If you already do sous vide for lots of packed food, then just need to take out the food, and do a bit of fire for outside. The food will be perfect and quick to serve.
- Longer preservation
Not meet with oxygen, because sous vide means vacuum, so do not need to worry about oxidation and germ which lives with oxygen.
3. Negatives parts
- Expensive machine
If you want to do sous vide, you might need to buy an expensive machine,
because we can not check it for more than 15hous on a real fire.
- Longer time to cook
You can do lots of pack in one time, but anyway it takes a quite long time.
At least 2hours and could be 2-3days.
These days many restaurants use a sous vide recipe, and it is a really popular way to cook.
But also this way is not a perfect way and abracadabra. It takes a long time anyway
and money.
So we can see the benefits and negative parts, so we can compare.
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