Sous vide cooking, originating from the French for “under vacuum”, has been a technique revered by chefs around the world for its precision in preparing dishes.
Although the basics of sous vide are simple – cooking vacuum-sealed ingredients in water at a controlled temperature (discover our professional thermocirculators) – there are nuances and complementary techniques that can improve the use of sous vide. This guide is aimed at chefs who want to deepen their mastery of this culinary method.
While many use a single temperature to cook an ingredient from start to finish, combining temperatures can intensify textures and flavors. For example, starting at low temperatures for beef can maximize tenderness, followed by an increase in temperature to optimize texture.
By creating a marinade for your ingredients before sealing them, you can intensify the infusion of flavors. The vacuum enhances the marinating process, making it faster and more effective.
For ingredients with parts that require different cooking points, consider dividing the process into stages. For example, when preparing a chicken breast, cook the thickest part first and then add the thinner ends in the second stage.
After cooking sous vide, some dishes benefit from a finishing touch. Meat can be quickly seared in a hot frying pan to create a golden crust. This complements the perfectly cooked texture of the interior.
In addition to proteins, consider using the technique to infuse oils, liqueurs or other liquids with herbs, spices and fruits. The sous vide process can extract flavors more intensely than traditional methods.
Play around with extended cooking times. Foods such as ribs can be transformed when cooked for 48 hours, resulting in a melt-in-your-mouth texture that is very different from the traditional approach.
The world of sous vide is vast and full of possibilities. Through experimentation and an understanding of advanced techniques, chefs can go beyond the basics and create truly memorable dishes. Sous vide is not just a technique; it is a gateway to culinary innovation. And as with any art, mastery comes with practice and the continual desire to learn and improve.
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.
