The sous vide technique, which means “under vacuum” in French, has revolutionized the culinary world with its precision and ability to enhance flavours and textures.
Although it offers many advantages, there are crucial points that must be considered to ensure success and safety when using this method. Here are five essential aspects to observe when cooking using the sous vide technique.
One of the pillars of sous vide is temperature precision. It is crucial to use a thermocirculator to keep the water temperature constant and precise. For some products, such as fish, a difference of 1ºC already alters the final result.
In addition, the cooking time must be monitored. Cooking too much or too little can not only ruin the texture of the food, but can also be a food safety issue, especially with meat and seafood. See our table with times and temperatures for various foods here.
Vacuum sealing is essential in the sous vide technique. It ensures the best contact between the three elements: product -> packaging -> water. If not vacuum-packed, many items will not cook properly due to the presence of air.
It is important to ensure that the bags used are of good quality and suitable for high temperatures. Poorly sealed bags can allow water in, ruining the food and affecting cooking efficiency.
Food safety must not be neglected. Food prepared sous vide must reach a safe internal temperature for consumption. It is also important to maintain strict hygiene when handling and preparing food for sous vide, avoiding cross-contamination.
And in cases of preparation for storage, it is necessary to carry out a thermal shock (“pasteurization”) to eliminate possible microorganisms that have survived the process. This thermal shock can be done using ultra-freezers or vats of ice water.
Although sous vide is excellent for ensuring even, perfect cooking, it does not add color or external texture to the food. Therefore, it is often necessary to combine sous vide with other techniques, such as searing meats in a frying pan to create a golden crust, thus offering a complete gastronomic experience.
Sous vide is not a quick cooking technique. It requires patience and time for the flavors to fully develop and the textures to reach their ideal point. In addition, experimentation is key.
Each ingredient can behave differently, and finding the perfect time and temperature for what you’re looking for can require a lot of testing.
As we mentioned above, you can check out our table of times and temperatures here.
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.
