Sous Vide is mainly used for meat, as this technique offers several benefits. By cooking protein in a vacuum at a controlled temperature, you can achieve results that are difficult—even impossible—to replicate with other techniques.
The great advantage of this technique is that it allows you to precisely control the cooking temperature and cook at lower temperatures than traditional methods. This results in the following benefits:
1. Precise texture: control without error whether the final result will be well done, rare, or medium. It’s just a matter of time x temperature.
2. Maximum juiciness: due to the lower cooking temperature, this technique causes the meat to lose less liquid during cooking.
3. Standardization: you will always be able to guarantee the same result for your products, regardless of the operator. By following the same time and temperature, the meat your customer will consume today will be the same as it will be a year from now.
4. Improvement of tough meats: sous vide can transform tougher cuts into tender cuts, adding significant value.
5. Production planning: you can produce outside of peak hours, bringing much more organization and optimization to your kitchen. Refrigerated meats have a very long shelf life, exceeding 20 days. When you are ready to use them, simply finish them off.
6. Less waste: because cooking is done at a lower temperature, the meat loses less weight, resulting in a higher yield.
In general, Sous Vide can be used to cook all cuts of meat and all types: beef, poultry, goat, fish, shellfish, etc.
However, there are some cuts that stand out more because they yield better results with this technique, namely tough cuts. Cooking at a low temperature for a long time produces tender, top-quality meat.
Therefore, we will divide them into meat types (beef, pork, poultry, and lamb) and point out the main tough and tender cuts in each.
1. Beef Cuts 🐂
Main Tough Cuts: brisket, beef ribs, chuck, round
Main Tender Cuts: filet mignon, ribeye, sirloin
2. Pork Cuts 🐖
Main Tough Cuts: ham, shoulder
Main Tender Cuts: loin, fillet, rack, pork belly
3. Poultry 🐔
Main tough cuts: thigh, drumstick, wings
Main tender cuts: breast, fillet
4. Lamb cuts 🐑
Main tough cuts: shoulder, leg, ribs
Main tender cuts: rack, loin, chop
5. Fish, Crustaceans, and Mollusks 🐟🍤
Harder: octopus, lobster, salmon, tuna
Softer: tilapia, cod, shrimp, scallops
Below we outline the steps involved in cooking meat using this technique.
Step 1. Seasoning: season the raw meat to your liking.
Step 2. Vacuum packing: once seasoned, pack the meat using a vacuum sealer. Purchase a vacuum machine that can package your largest piece.
Step 3. Cooking in Sous Vide: using a thermocirculator (see our Professional TC Line here), set the cooking temperature and leave for the indicated time (see some time x temperature here).
Step 4 (optional). Thermal shock: one of the advantages of this technique, as mentioned, is the advance preparation of the meat. To do this, before storing, it is necessary to perform a thermal shock after cooking in Sous Vide. This shock prevents the proliferation of bacteria and ensures a much longer shelf life.
Step 5. Finishing: the meat is now ready for consumption, but it is often a good idea to sear it to create a crust (Maillard reaction). You can finish your product quickly using a frying pan, air fryer, blowtorch, or oven.
The Sous Vide technique is truly spectacular, a revolution in the way we cook. The benefits have a huge impact both on the economy and optimization of your kitchen, as well as on the final quality of your dishes. However, there are some points to note, which we have listed below.
1. Investment: be aware that you will need to invest in machinery to implement this technique. Consider purchasing a vacuum sealer, thermocirculator, and equipment for thermal shock (usually a deep freezer is used).
2. Conduct many tests: even though we provide a table with times/temperatures and recipes, you should conduct tests varying the seasonings, times, and temperatures to achieve the result that best suits your taste. The tables should only be used as a guide.
3. Consulting makes a difference: if you are not familiar with sous vide, we suggest you seek consulting services, as they make a big difference in how you use the technique.
If you work in the food industry, the Sous Vide technique can be a game changer, offering a huge competitive advantage for your company.
You will benefit both from higher quality meat and optimized production. But because it is a very different technique, you should start by understanding the basics of this technique and have all the appropriate equipment for its correct execution.
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.
