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Sous-vide: All You Need To Know About It

Sous-vide: All You Need To Know About It

Sous-vide: All You Need To Know About It

In the modern generation, anything is possible due to the advancements in the field of technology. This has not limited the kitchen in its fair share. It has exponentially improved on the traditional means of cooking improving the quality of the meal. The use of Sous-vide cooking is one such advancement. It involves the use sealed plastic bags to cook food immersed in water at controlled temperatures for a long duration.

The two main variables in this sort of cooking are time and temperature and they vary depending on the dish being prepared. Some of the dishes that can be prepared using this particular method include steak, fish, lobster, vegetables, chop and fruits such as plums, berries and berries. In order for one to attain the desired results, there are some essential tools that are necessary to regulate the temperature in the bath ensuring little moisture loss.

An immersion circulator has greatly improved the modern day kitchen for professional chefs who work in restaurants and hotels. It basically regulates the temperature of the water in the tub by sucking it up, heating it to a specific temperature before returning it. The device simultaneously carries out the circulation and heating process ensuring accuracy and precision during the cooking process.

In the event of cooking meat, using a cast iron skillet can come in handy since it adds to its texture and flavor by giving it a deep brown crust. Other items required include binder clips used to keep the bag submerged in water. Air in the bag is displaced when being submerged to ensure the right conditions are met. Ping-pong balls can also be used to prevent too much evaporation by insulating the bath.

It is important to use a packaging machine to get longer expirations and also ensure the preservation of the food. Some of the benefits acquired by using this cooking method include the following.

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Food cannot be overcooked since the chef has full control of the temperature in the bath. Timing is no longer an issue since the temperature evens with the dish. It also results in evenly cooked meat from edge to edge making it juicy. Due to the temperatures and time the food is being held, there is no chance for bacteria to survive in such conditions.

With how times have changed from the traditional means, it crucial to employ some of these methods to ascertain the safety and quality of food. Each time getting the expected results without disappointment.

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