The culinary world is full of techniques that, when combined, can create memorable gastronomic experiences. One of the most exciting and perhaps surprising combinations is that of sous vide and barbecue. This fusion of a modern technique with an ancient culinary tradition offers the best of both worlds – the precision and tenderness of sous vide with the smoky flavor and caramelized crust of barbecue.
Sous vide, which means “under vacuum” in French, involves cooking vacuum-sealed food in water at a controlled and consistent temperature. This method allows the food to cook evenly, retaining its juices and flavor. Meat, in particular, comes out incredibly juicy and tender, something difficult to achieve with traditional barbecuing.
Barbecue, on the other hand, is celebrated for its rich, smoky flavor. Direct exposure to fire and smoke gives meats a unique external texture and flavor that is synonymous with outdoor cooking. However, controlling the heat and cooking the meat evenly can be challenging.
By combining sous vide and barbecue, chefs and culinary enthusiasts can enjoy the best of both methods. Start by cooking the meat sous vide until it reaches the desired internal temperature. This step ensures that the meat is cooked evenly and remains juicy.
Once cooked using sous vide, the meat is transferred to the grill. This final step in barbecuing isn’t just for warming up; it’s where the meat acquires that desirable outer crust, the smoky flavor and the grill marks that are visually appealing.
Using the sous vide technique in conjunction with barbecuing offers a number of advantages that can significantly raise the quality of dishes, especially when it comes to meat. Here are some of the main advantages of this combination of techniques:
The sous vide technique allows for extremely precise control of the cooking temperature, ensuring that the meat is cooked evenly throughout. This is especially useful for thicker or more delicate cuts of meat, which can be difficult to cook evenly on the barbecue alone.
Cooking sous vide at low temperatures for a prolonged period tenderizes the meat, breaking down connective tissues without losing moisture. This results in extremely juicy and tender meat, which often cannot be achieved with traditional barbecuing alone.
Once the meat has reached the desired temperature in the sous vide, it can be kept in that state without the risk of overcooking. This gives more flexibility in preparation time, which is a great advantage in catering environments or when cooking for a large number of guests.
Marinades and seasonings can penetrate deeper into the meat during the sous vide process, resulting in richer, more complex flavors. In addition, as the vacuum bags retain all the juices and aromas, the flavor of the seasonings is more concentrated.
After sous vide, a quick grilling or searing on the barbecue adds the characteristic barbecue texture and flavor. This includes the formation of a tasty crust and that delicious smoky note that only a grill can provide.
Preparing meat sous vide in advance and finishing it on the barbecue is an efficient, time-saving strategy, especially useful at events and parties. This allows the chef or grillmaster to concentrate on finishing and serving, rather than constantly monitoring the meat on the grill.
The combination of these techniques guarantees consistently good results, which is essential for professional and amateur chefs who value the quality and presentation of their dishes.
Be sure to try these two techniques together at least once, you’ll be surprised.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
