What exactly is Sous Vide? Literally translated as 'under vacuum' the cooking method was perfected by French culinary professionals in the 1970s to minimize product loss when cooking foie gras. Water immersion cooking is simply placing food in vacuum-sealed pouches and slowly cooking it at gentle and precise temperature. The result is tender foods without losing their original color, nutrients or texture. So, does Sous Vide work and is it better than "traditional cooking methods" for certain foods? Traditional cooking methods utilize pots, pans, grills and ovens which need to be hotter than your desired temperature to heat the food thoroughly from the outside in. This can be tricky because you need to remove the food from the heat at just the right time. Removing too early results in under-cooking and if you're too late, your food is over-cooked. However, when cooking with water immersion, you set the precise desired temperature and do not have to worry about ruining that expensive protein you're serving to your family or guests. As a matter of fact, you can "over-cook" your food for up to an hour after it has reached desired temperature and it will not be ruined!Cooking Sous Vide offers unparalleled control and allows you to become a culinary artist no matter what protein you wish to serve. This cooking method leaves you with results and textures that are impossible to achieve using traditional cooking methods. Your proteins will come out of the bath cooked to your preferred temperature without fail. Water immersion cooking is ideal for beef, chicken, pork, lamb, seafood (including crustaceans), vegetables, eggs, fruit, and desserts. Use your favorite recipes or grab a Sous Vide cookbook and start cooking! Take the guess-work, thermometer-poking, cutting and peeking out of your routine with Sous Vide by Belle Cuisson for perfect results every time.
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