In recent years, the sous vide method has become a favorite among professional chefs and food enthusiasts alike. This technique allows for impressive precision in temperature control, guaranteeing consistent results and, above all, bringing out the best in ingredients: aromas and textures that would be difficult to achieve with traditional cooking methods.
But how does this technique manage to intensify these much-desired characteristics in the food sector? In this article we will explore why this technique has changed the way we cook and how it can transform simple dishes into true works of art.
The term “sous vide ‘ means ’under vacuum” in French, and involves cooking vacuum-packed food in water at a precisely controlled temperature (see our TC Line Professional Thermocirculators).
This precision in temperature makes all the difference, because instead of subjecting the ingredients to excessively high temperatures, sous vide keeps the food cooking slowly at a much lower temperature, thus avoiding the loss of liquids and nutrients.
This delicacy in cooking allows the ingredients to retain their cellular structure, thus preserving their natural texture. Meat remains tender and juicy, vegetables retain their crunchiness and even fruit can be cooked without losing its original characteristics.
In addition to temperature precision, the use of vacuum packaging is essential in sous vide. By removing the air from the packaging, the process prevents the oxidation of ingredients and creates an environment where aromas can concentrate.
For example, when cooking a fish fillet seasoned with fresh herbs and lemon in the traditional method, the steam and air around the food would disperse part of these aromas, causing the intensity of the herbs to be lost. In sous vide, with the packaging insulated, the aromas are “trapped” together with the food, slowly penetrating the protein during cooking. The result is a dish with deeper flavors, where each ingredient makes a more intense contribution.
This technique also allows for creative experimentation with flavor infusions. Adding spices, herbs or even oil infusions directly to the package results in a combination of flavors that hardly any other technique could achieve.
As well as enhancing aromas, this technique also has a direct and positive influence on food textures. Who hasn’t experienced the problem of overcooking meat or fish? With sous vide, this risk practically disappears.
For example, when cooking a chicken breast, you can set the ideal temperature to keep the meat juicy and tender, without ever overcooking it. As the thermocirculator controls the temperature precisely, the chicken will be cooked evenly, guaranteeing an incredible, homogeneous texture throughout the product.
For tougher meats such as steak, beef ribs and termite, sous vide shines even brighter. By cooking slowly for several hours at a constant, low temperature, the collagen gradually dissolves, resulting in incredibly tender, melt-in-your-mouth meats.
Sous vide can make second-rate meats look like first-rate meats.
Sous vide is also a wonderful technique for cooking vegetables. Vegetables such as carrots, potatoes and asparagus can be cooked with precision to achieve the perfect texture – cooked but still crunchy.
Unlike the traditional method, where vegetables often lose their color and consistency, in sous vide they retain their vibrant colors and ideal consistency.
Another benefit is that, as sous vide preserves the nutrients better, the vegetables end up having a more concentrated flavor, thus raising the level of the dishes.
The versatility of sous vide also opens the door to creativity in the kitchen. From meat to vegetables, fruit and even desserts, the technique allows you to experiment and explore new textures and flavor combinations.
Cooking eggs at low temperatures, for example, results in a creamy, smooth texture that would be impossible to achieve in a regular pan.
In addition, sous vide can be incorporated into complex haute cuisine preparations, such as vacuum-reduced sauces, delicately cooked fruit desserts and even oil infusions.
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.
