What is sous vide and how to cook with it no worse than in a restaurant

What is sous vide

Sous vide (from the French sous vide - "under vacuum") is a cooking method in which the product is poured into a vacuum package and heated in a water bath at low temperatures.

Also, sous-vid is called a special device for preparing dishes in this way. As a rule, they are an immersion thermostat or stationary water ovens that resemble a multicooker.

Sous vide is used for cooking any kind of meat, fish, seafood, vegetables, fruits and eggs. With this water bath you can make homemade yoghurt, tinctures and liqueurs. The method is not suitable for dough dishes, cereals and pasta.

Why do chefs use sous vide

Sous vid has been popular in recent yearsThe rise of sous vide in retail from amateur chefs and chefs around the world.

The point is, the method is pretty simple. A juicy piece of meat or crispy vegetables can be cooked with little or no action. Food does not have to be constantly stirring, turning or pouring sauce.

Moreover, in terms of taste, such food often surpassesSous vide cooking: A review dishes prepared in traditional ways. Thanks to prolonged simmering in a vacuum, the products retain their juices, aromas and texture.

Also sous vide helps make food more healthy, because it is prepared without the addition of oil and other fats. In addition, in some vegetables, due to the delicate processing, they are better preservedP.G. Creed The sensory and nutritional quality of 'sous vide' foods useful material.

Another important advantage of sous vide is consistent results. Steak or the fish will never come out too dry or too soggy. Subject to the correct temperature, the roasting of the piece will always be the same and even throughout the entire thickness.

What are the disadvantages of sous vide

Despite its advantages, the method is not suitable for all chefs for several reasons.

• For cooking, you will have to purchase special devices and accessories: a vacuumator, bags, a suitable container and a heater. All these accessories not only require tangible costs, but also take up space in the kitchen.
• Food can be cooked for several hours, so it is unlikely that sous vide can be used for quick everyday dinner. You will have to plan the process in advance.
• Without additional processing, the food after the sous vide does not look very attractive. The meat becomes grayish and the vegetables lose their brightness.
• In case of violation of the cooking technology and long-term storage in a vacuum bag, food may containSous vide - Food safety precautions for restaurants pathogenic microorganisms. Therefore, it is important to know in advance exactly in which mode you need to cook a particular product.

What you need for sous vide cooking

Packaging

The packaging for cooking must be strong, conduct heat well and not let water through. The best option is dense plastic or silicone bags with a clasp. They work well for any type of food.

Pates, sauces and other creamy and semi-liquid foods are sometimes placed in jars with a lid or sealed containers. If the meat or fish has a fairly even shape, you can wrap the piece tightly in several layers of cling film.

Vacuumator

This is a device that, under high pressure, using a pump, removes air from plastic bags, and then seals them hermetically. Such a gadget allows you to seal food as tightly as possible, which is very important when cooking using the sous vide method.

Yet evacuator can be used to store food: packaging helps it stay fresh longer.

Heating device with thermostat

For sous vide, in theory, any technique capable of maintaining a low temperature will work. Such a function, for example, is in some multicooker or induction cookers. For reliability, use thermometerto better control the heating of the water.

But it is most convenient to use special heaters with a thermostat for cooking. They not only maintain the exact temperature of the water, but also ensure its constant circulation, due to which the liquid is equally heated throughout the volume. On sale you can find submersible and stationary models. The former are more compact and can heat a fairly large amount of water, while the latter are easier to use, since they already have a built-in tank. When buying, pay attention to the power of the device, the volume of water for which it is designed, and useful functions, such as a timer and delayed start.

How to cook with the sous vide method

Place the products in the packaging

Spread the prepared food in an even layer so that they have time to cook through the entire thickness. Do not fill the bag or jar to the top, there should be some free space in them. Add salt, your favorite spices, garlic, sprigs and sauces, or pack in advance pickled vegetables and meat.

Remove the air

Lift the cover of the vacuum unit, place the bag with the opening facing the pump and close the device. Start the vacuum unit and wait for it to pump out air and seal the container.

If you don't have a special gadget, try to get by with improvised means. For example, place the food in a ziplock bag, submerge it almost completely in water, and then close it. The liquid will help push the air out.

Or close the bag almost all the way, leaving a small hole, insert a straw there, pump out the air with your mouth and close the package completely. Remember that these methods are not as reliable as a vacuum degasser, and there is a risk that water will still seep inside.

If you cook dish in a jar or cling film, skip this step.

Heat the product slowly in water

Heat the liquid to the desired temperature and dip the product into it. It must be completely submerged in water, so when cooking, choose a container with a large volume and make sure that there is enough liquid in them. Remember: it will partially evaporate. To prevent this from happening, cover the container with a lid or foil. You can also use special plastic balls or table tennis balls: simply pour them into the water to cover the entire surface and prevent evaporation. If the liquid level is low, the sous vide may turn off and the food may not cook evenly.

Use these tables to find the right temperature and cooking time for different foods.A Practical Guide to Sous Vide Cooking.

Meat (beef, pork, lamb)

Bird (chicken, duck, goose, turkey)

Lean fish (cod, halibut)

Fatty fish (salmon)

Eggs

Eggs should be boiledSous vide reference sheet by Great British Chefs in the shell, without putting them in the bag.

• Soft boiled: 1 hour at 63 ° C;
• In a bag: 1 hour at 64 ° C;
• Hard boiled: 1 hour at 68 ° C.

Vegetables and fruits

Before cooking, they need to be peeled, cut into small pieces and seasoned as desired.

• Root crops: 1 hour at 80–90 ° С;
• Soft vegetables (tomatoes, eggplant, zucchini): from 45 minutes to 1 hour at 80–90 ° С;
• Green vegetables: 5 to 20 minutes at 85 ° C
• Beans: 6 to 24 hours at 84 ° C
• Fruit: 45 minutes @ 65 ° C

Give the dish a crust

As we have already said, the products after the sous vide are juicy and soft, but they do not look very appetizing. Meat, for example, looks like boiled meat. To give your dishes a beautiful crust and color, simply fry them over high heat for 1–2 minutes on each side, or put them in a well-preheated oven for 5–6 minutes. It is not worth cooking for a long time, otherwise you will not feel the tenderness for which everything was started.