The Science of Sous Vide Cooking

 

Sous vide cooking is a technique that involves a precise control over temperature to deliver restaurant-quality dishes. The technique only gained traction in recent years as a result of sous vide precision cooking equipment becoming affordable. As high-end restaurants can disclose, there lies an intricate science behind how to cook sous vide dishes. This culinary practice can be summarized as the process of cooking food in a vacuum-sealed bag at a specific temperature in a water bath.

Many chefs who are new to this method of food preparation come across questions such as ‘what can i cook sous vide?’. Sous vide is best employed when preparing pork, eggs, lamb and tougher meats. The beauty behind sous vide cooking is the use of water in cooking as opposed to traditional cooking methods such as the use of an oven or a pan. Cooking with a pan involves a heat flow from the burner to the pan, then consequently from the pan to the food. The same general logic can be applied to the use of an oven to heat up food. However, if the food receives excessive amounts of heat from the pan or oven, maintaining the food at a specific temperature will be troublesome.

This is as it involves removing the food from or out of the source of heat at a specific moment. In cases whereby food is unable to be removed from the heat, a chef runs the risk of overcooking or undercooking the dish entirely. Hence, sous vide becomes an optimal alternative to raise the temperature of food up to a specific point. From this point onwards, chefs are given to option to plate the dish or leave it in the water until serving time. This removes the need to stand guard over the stole excessively.

Sous Vide Wizard is a reliable and comprehensive source for information and tips regarding sous vide cooking styles. Their website is equipped with a complete provision of vacuum sealers, cookbooks, bags, torches, recipes as well as reviews.